Carrot and White Bean Soup

From Sunset. Pretty!

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 1  head garlic (3 1/2 to 4 oz.)
• 1  tablespoon olive oil
• 1  onion, peeled and chopped (about 8 oz.)
•  salt and pepper
• 1⁄2 cup dry white wine
• 3 (14 1/2ounce) cans  de-fatted chicken broth
• 1⁄4 teaspoon saffron threads, crumbled or 1⁄8 teaspoon powdered saffron
• 2 1⁄2 lbs carrots, peeled and cut into 1/2-inch chunks
• 2 (15 ounce) cans  small white beans, rinsed and drained
• 1⁄4 cup dry sherry

Directions

1. Cut garlic head in half crosswise; rub cut surfaces lightly with olive oil and wrap garlic in foil. Bake in a 400° regular or convection oven until garlic is soft when pressed, about 40 minutes. When cool enough to handle, pluck or squeeze garlic cloves from peel; discard peel.
2. 2. Meanwhile, in a 6- to 8-quart pan over medium-high heat, cook onion in 1 tablespoon oil, stirring occasionally, until very limp, about 15 minutes (if onion starts to brown, reduce heat and add a few tablespoons of water). Sprinkle with salt and pepper.
3. Add wine and stir often until most of the liquid is evaporated, 2 to 3 minutes.
4. Add broth, saffron, and carrots. Bring to a boil over medium-high heat, then cover, reduce heat, and simmer until carrots are very tender when pierced, about 20 minutes.
5. Add roasted garlic.
6. In a blender or food processor, whirl mixture, in batches, until smooth.
7. Return purée to pan over low heat; add beans and sherry. Cover and simmer, stirring occasionally, about 10 minutes.
8. Add salt and pepper to taste.