Carrot Soup

Submitted by Chef #505447

"A delicious and hearty soup that is great for post-fall time!"

 

• Ready In: 1hr 15mins
• Ingredients: 11
• Yields: 8 1/2 cup servings
• Serves: 8

ingredients

• 1 2⁄3 lbs carrots (slicing grade)
• 2 1⁄2 tablespoons olive oil
• 3⁄4 cup yellow onion, diced
• 1⁄3 cup heavy cream
• 1 teaspoon fresh sage
• 1⁄3 cup walnuts
• 1 1⁄2 tablespoons olive oil

• Vegetable Stock

• 1⁄2 cup carrot, chopped
• 1⁄2 cup onion, chopped
• 1⁄2 cup celery, chopped
• 2 quarts water

directions

1. 1. Scrub and rough dice carrots.
2. 2. Use a large spoon to toss carrots in large bowl with half of the olive oil, salt, and pepper.
3. 3. Transfer to baking pan and roast in oven 10-20 minute or until soft.
4. 4. Peel and rough dice onions.
5. 5. Toss in a large bowl with the rest of the olive oil, salt, and pepper.
6. 6. Transfer to baking pan and roast 8-15 minute or until done.
7. 7. Transfer carrots and onions along with roast liquid from pan to kettle on stove and heat over medium heat until vegetables are very soft.
8. 8. Thin using vegetable stock; (see attached recipe) adjust to baby food consistency. (Most of the stock will be used).
9. 9. Puree soup mixture using blender or food processor.
10. 10. Stir in cream.
11. 11. Adjust soup to thin applesauce consistency using stock.
12. 12. Season soup to taste with salt and pepper.
13. 13. Check temperature of soup (should be maintained at approximately 160º).
14. 14. Preheat griddle to 350°.
15. 15. Julienne cut sage.
16. 16. Hand chop walnuts roughly.
17. 17. Saute sage and walnuts with olive oil on griddle until lightly browned, about 5 minutes.
18. 18. Portion soup into ½ cup servings using ½-cup spoodle.
19. 19. Garnish with sage and walnut mixture.