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Charred carrot soup

Yields4 ServingsPrep Time10 minsCook Time55 minsTotal Time1 hr 5 mins

Charred carrots are the centerpiece of this recipe for this silky-smooth carrot soup that is smokey and sweet but rich and creamy.

Charred carrot soup

 6 carrots, peeled
 2 tablespoons sesame oil, divided
 ½ onion, roughly chopped
 2 shallots, roughly chopped
 3 cloves garlic, finely chopped or grated
 1 small potato, peeled and roughly chopped
 4 cups vegetable stock
 1 ¼ teaspoon ginger, grated (about a 1-inch piece)
 1 sprig fresh thyme
 1 tablespoon red wine vinegar
 ½ teaspoon black pepper
 ¼ teaspoon salt (adjust to taste)
 ½ cup heavy cream
 1 tablespoons fresh parsley, roughly chopped (for garnish)

Char the carrots
Preheat a cast iron skillet over high heat for 5 minutes. Cut each carrot lengthwise horizontally. In a large mixing bowl, lightly coat the carrots with a tablespoon of sesame oil. Working in two batches, add 1/2 tablespoon of sesame oil to the pan and cook the carrots until they are just starting to char on all sides (about 15 minutes). Repeat for the second batch. Set aside.


Sauté the onions, shallots and garlic
In a large sauce pan over medium heat, simmer the onion, shallots and garlic for 5 minutes or until they are soft and fragrant.


Add the carrots, potato and stock
Add the carrots, potato, stock, ginger and sprig of thyme to the onion mixture. Reduce the heat to low and simmer the soup for 15 minutes or until the carrots and potatoes are very soft.


Puree the soup
Carefully transfer the soup to a food processor or blender and process the soup until it is very smooth. (For a much silkier texture, you can press the soup puree through a fine sieve. It is a time-consuming extra step but produces a superior final product).


Finish the soup with heavy cream
Return the soup to the sauce pan over low heat and stir in the vinegar, pepper and salt. (Be sure to taste the soup for any adjustments that may be necessary for the salt). Add the heavy cream and garnish with the fresh parsley.

Nutrition Facts

Servings 0