Roasted Carrot & Ginger Soup - Culinary Archeology

Name: Roasted Carrot & Ginger Soup - Culinary Archeology
Ingredients: 2 Tbs. olive oil; 1 yellow onion, thinly sliced; 2 garlic cloves, thinly sliced; 2-inch (5-cm) piece fresh ginger, peeled and thinly sliced; Kosher salt and freshly ground pepper; 1 lb. (500 g) carrots (3 to 4 large carrots), peeled and cut into 1-inch (2.5-cm) pieces; 1 Yukon Gold potato, peeled and cut into 1-inch (2.5-cm) pieces; 3 cups (24 fl. oz./750 ml) chicken broth, vegetable broth or water, plus more as needed; 2 Tbs. heavy cream; Crème fraîche for garnish; Chervil or fresh flat-leaf parsley leaves for garnish; Coarsely chopped toasted almonds for garnish (optional)

culinaryarcheology.com

GATHER: 2 Tbs. olive oil 1 yellow onion, thinly sliced 2 garlic cloves, thinly sliced 2-inch (5-cm) piece fresh ginger, peeled and thinly sliced Kosher salt and freshly ground pepper 1 lb. (500 g)...

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Ingredients

2 Tbs. olive oil
1 yellow onion, thinly sliced
2 garlic cloves, thinly sliced
2-inch (5-cm) piece fresh ginger, peeled and thinly sliced
Kosher salt and freshly ground pepper
1 lb. (500 g) carrots (3 to 4 large carrots), peeled and cut into 1-inch (2.5-cm) pieces
1 Yukon Gold potato, peeled and cut into 1-inch (2.5-cm) pieces
3 cups (24 fl. oz./750 ml) chicken broth, vegetable broth or water, plus more as needed
2 Tbs. heavy cream
Crème fraîche for garnish
Chervil or fresh flat-leaf parsley leaves for garnish
Coarsely chopped toasted almonds for garnish (optional)