It is currently winter here. Although not as cold as our neighbors to the east with -42 Celcius temperatures, our -5 Celcius still isn’t anything warm enough for me to want to deal with. Personally, I love a good Chicken and Rice soup, but I needed something a bit different. I initially found this recipe on Fine Cooking by Ruth Lively. I have made my changes apparent in red. That is the best part about soup, so versatile. Let’s cook!
- 1 lb. carrots, peeled and cut into 3-inch lengths
- 1 Tbs. olive oil
- 1 Tbs. unsalted butter ( I use Vegan Margarine)
- 1/2 medium onion, cut into medium dice (to yield about 3/4 cup)
- 1 large rib celery, cut into medium dice (to yield about 1/2 cup)
- 1 Tbs. minced fresh ginger (from about 1/2-inch piece, peeled)
- 2 cups homemade or low-salt chicken broth ( I used Vegtable Broth)
- 1 tsp. kosher salt
- 1/8 tsp. ground white pepper (I used regular pepper, and a pinch of Cayenne)
- Chopped fresh chives or chervil for garnish (optional)
- Heat the oven to 375°F.
- Put the carrots in a medium baking dish (11×7-inch is a good size, or any dish that will hold the carrots in a single layer without touching) and drizzle them with the olive oil. Toss them to coat well and roast, stirring once halfway through roasting, until they’re tender, blistered, and lightly browned in a few places, about 1 hour.
- Melt the butter in a medium (at least 3-quart) heavy saucepan set over medium heat. Add the onion and cook until it’s translucent and fragrant, 2 to 3 min. Stir in the celery and ginger and cook until the celery softens a bit and the onions start to brown, 4 to 5 min. Add the roasted carrots, chicken broth, salt, pepper, and 2 cups of water. Bring to a boil, reduce the heat to medium low, and cover. Cook at a lively simmer until the carrots are very tender, about 45 min. Turn off the heat and let the liquid cool somewhat (or completely).
- Purée the soup with an immersion blender. If serving immediately, return the soup to the pot and reheat; garnish with the chives or chervil if you like. Otherwise, refrigerate for up to five days; reheat gently and taste for salt before serving.
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