Roasted Carrot and Chestnut Soup
Ingredients
- 3 pounds carrots peeled and cut into 1-inch pieces
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- 2 tablespoons unsalted butter
- 4 shallots minced
- 6 cups chicken stock
- 1/2 teaspoon fresh ginger grated
- 1/4 teaspoon ground allspice
- 3/4 cup 5.5 ounces chestnuts, roasted and coarsely chopped (for soup base)
- 6-8 ounces creme fraiche
- 1 ounce chestnuts roasted and finely chopped (for garnish)
- 1/4 cup flat-leaf parsley chopped
Instructions
- Preheat an oven to 400ºF.
- In a bowl, combine the carrots, olive oil, salt and pepper and toss to coat. Transfer to a baking sheet and bake until the carrots are tender and golden around the edges, 45 to 50 minutes.
- In a soup pot over medium heat, melt the butter. Add the shallots and sauté, stirring, until tender and translucent, 4 to 5 minutes. Add the carrots, stock, ginger, allspice and chestnuts and bring to a simmer. Reduce the heat to medium-low and simmer for 15 minutes.
- Using a Vitamix, immersion hand blender, regular blender or food processor, purée the soup in batches until smooth. Return the soup to the pot and season with salt and pepper.
- Garnish each serving with a dollop of creme fraiche and sprinkling of chestnuts and parsley.
- Serves 6.
Notes
* I recommend using Melissa's Chestnuts which come cooked and shelled. Use 5.5 ounces of the package for the soup base and the remaining ounce as a garnish.
* If you don't have an immersion hand blender, I highly recommend getting one. You may not use it all the time, but when you need it you will be so happy to have it. It makes recipes like this a breeze as you blend the food in the same pot you use to cook.
* If you don't have an immersion hand blender, I highly recommend getting one. You may not use it all the time, but when you need it you will be so happy to have it. It makes recipes like this a breeze as you blend the food in the same pot you use to cook.
