-Carrots -Olive Oil -Salt -Salted Butter -Yellow Onion -Thyme
-Chicken Broth -Heavy Cream -Ginger -Italian Parsley -Sour Cream
Preheat your oven to 400°F. Peel the carrots and cut them into 1/4 inch rounds. Drizzle with olive oil and salt. Roast the carrots at 400°F for about 35 minutes until they have softened and caramelized.
While the carrots roast, dice the onion. Add salted butter to a Dutch oven and cook over medium heat until it foams and the milk solids start to brown. Add thyme and let it cook for a minute.
Add the diced onion to the browned butter and thyme. Cook the onion until they it is translucent, about two minutes.
Add the chicken broth and the water. Scrape up any brown bits stuck to the bottom of the pot. Cover and simmer with the lid on until the carrots are ready.
Once the carrots have started to caramelize, take them out of the oven.
Add the roasted carrots, ginger, and heavy cream to the chicken broth mixture. Simmer until they soften so much they fall apart easily when pressed by a fork.
Before blending the soup, remove the center cap off of your lid and cover the hole with a kitchen towel. Add half of the soup to the blender and puree. Repeat.
Season to taste with salt and pepper. If you’d like to garnish your soup, try it with a dollop of sour cream, some Italian parsley, and black pepper.