Steps: |
| -Preheat oven to 400 degrees. |
| -Slice the carrots either by hand or with an food processor. |
| -Place the carrots in a large casserole dish or on a sheet pan and toss with 2 tablespoons of oil to coat. Season liberally with salt and pepper. |
| -Roast the carrots in the oven at 400 degrees for about 20 minutes until the edges become browned. |
| -Meanwhile, heat up a heavy bottom 4-6 qt. pot to high heat. |
| -Once it is hot, add the remaining oil and let it come up to the same temperature. |
| -Add the onions and stir, over high heat, until they start to caramelize. |
| -Add the ginger, garlic and jalapeno. Saute for an additional 4 minutes. |
| -Add the white wine and let it reduce by 1/2. |
| -Add the stock. |
| -Bring the soup base up to a simmer and then add your roasted carrots. |
| -Continue to simmer for 30-45 minutes to let all of the flavors come together and allow the stock reduce a little. |
| -Blend with an immersion blender or regular blender. |
| -While blending, add the citrus juice and the heavy cream. |
| -Season to taste. |
Garnish with creme fraiche, fried ginger, pistachios or cilantro. |
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