All, Recipes, Soup
Roasted Carrot Soup with Browned Butter and Crème Fraîche
It might not feel natural but trust us when we say that leaving the carrot fronds on when you prep this soup is crucial.
It’ll bring out the naturally sweet flavor and give you a ready-made garnish. For the silkiest soup possible, don’t be afraid to break out the high-powered blender. It’ll make a world of difference when it comes to the texture.
How to Make It
Ingredients
- 12 medium, slender carrots with fronds, about 2 bunches
- 2 tbsp extra-virgin olive oil, divided
- 1 ½ tsp kosher salt, divided
- 4 large shallots, thinly sliced
- 3 garlic cloves, thinly sliced
- 1 tbsp finely chopped sage
- Freshly ground black pepper
- 6 cups no-salt chicken broth
- ¼ cup unsalted butter, divided
- ¼ cup crème fraîche, plus extra to garnish
Instructions
- Arrange rack in center of oven. Preheat to 400°F.
- Trim and discard tops of carrots, reserving fronds for garnish. Peel, then roughly cut into 2-inch pieces. Transfer to a large, rimmed baking sheet, then drizzle with 1 tbsp oil. Season with 1/2 tsp salt. Toss to fully coat. Roast in center of oven until carrots are deeply browned and very tender, approximately 30 to 35 minutes.
- Once roasted, heat remaining 1 tbsp oil in a large pot set over medium heat. Add shallots, garlic, and sage. Season with remaining 1 tsp salt, and black pepper. Cook, stirring often, until shallots are soft, about 4 to 6 minutes. Stir in carrots, then broth. Bring to a full boil over high heat, then reduce heat to low and gently simmer, covered, while preparing browned butter.
- Add butter to a small saucepan. Set over medium heat and cook, stirring often, until foamy and browned, about 4 to 6 minutes. Working quickly, carefully stir butter into soup (mixture will splatter upwards). Stir in crème fraîche and remove from heat.
- Transfer soup to a large capacity, high-powered blender. Blend on medium-low speed to roughly combine, then increase to medium-high speed and blend until soup silky and smooth, about 1 to 2 minutes.
- Return soup to pot and rewarm over medium heat, if needed. Divide among bowls. Top each with a spoonful of additional crème fraîche and garnish with reserved fronds. Season generously with black pepper. Serve immediately.
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