Friday, September 10, 2010

Creamy Chipotle-Carrot Soup

Captious Vegetarian inspired me in the best way for this creamy carrot soup. Her version roasts the carrots first, a technique I’d never thought of. This is where I went with it:


  • 1 1/2 pounds carrots, peeled and sliced 1/2 inch thick
  • 1 medium onion, halved and sliced 1/2 inch thick
  • 1 fennel bulb, halved and sliced 1/2 inch thick
  • 1 T. vegetable oil
  • 1 t. salt
  • 4 cloves garlic, unpeeled
  • 4 cups water or broth
  • 2-3 chipotle peppers in adobo


  1. Adjust oven rack to the middle position and heat the oven to 450 degrees. Toss half of the carrots with half the oil and place in a single layer on a small baking sheet. Sprinkle with 1/4 t. salt. Place the garlic cloves on the pan as well, they will roast with the carrots.
  2. Toss the fennel and onion with the rest of the oil and place on another small baking sheet. (Alternatively, do this in two stages.) Sprinkle with 1/4 t. salt.
  3. Roast the vegetables until they are browned and softened, stirring occasionally. This will probably take 15-20 minutes for the fennel and onion and twice as long for the carrots.
  4. When vegetables are finished, or near-finished, heat the water or broth to boiling. Add the remaining carrots and boil until softened, about 5 minutes. Add the roasted vegetables (taking the garlic out of its skin) and chipotles, and continue cooking another 3-5 minutes.
  5. Allow to cool slightly and puree the mixture in a blender until smooth. Return to the saucepan to heat completely, or store in an airtight container for up to five days.

Comments: I thought this was terrific. The roasted sweet vegetables are balanced by the heat of the chipotle, creating a very healthy and satisfying snack or appetizer.

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