Roasted Carrot Soup With Crispy Shallots

• 份量: 4 servings

食材

1 medium red bell pepper, cut into 2" pieces

4 large shallots, 3 cut into 2" pieces, 1 thinly sliced

1 1" piece ginger, peeled, halved

1½ lb. carrots, peeled, cut into 2" pieces

¼ cup extra-virgin olive oil, plus more for drizzling

½ tsp. ground cumin

Kosher salt

½ cup vegetable oil

Flaky sea salt

4 cups low-sodium chicken broth

½ cup heavy cream

Freshly ground pepper

步驟

Preheat oven to 425°. Place 1 medium red bell pepper, cut into 2" pieces, 3 large shallots, cut into 2" pieces, one 1" piece ginger, peeled, halved, and 1½ lb. carrots, peeled, cut into 2" pieces, on a rimmed baking sheet. Drizzle ¼ cup extra-virgin olive oil over, sprinkle with ½ tsp. ground cumin, and season with kosher salt. Toss to coat and roast until tender and charred in spots, 35–45 minutes.

Meanwhile, heat ½ cup vegetable oil in a medium skillet over medium. Cook 1 large shallot, thinly sliced, stirring often, until deep golden brown, 5–7 minutes. Using a slotted spoon, transfer to paper towels to drain; season with flaky sea salt. Let cool until crisp; discard oil.

Transfer roasted vegetables to a blender. Add 4 cups low-sodium chicken broth and ½ cup heavy cream and season with freshly ground black pepper. Blend on low until puréed, then increase speed to medium-high and blend until smooth. If soup is too thick, thin with up to 1 cup water. Taste soup and season with more kosher salt if needed.

Ladle soup into bowls. Drizzle with extra-virgin olive oil, season with black pepper, and top with crispy shallot. Do ahead: Soup (without toppings) can be made 3 months ahead. Let cool, then transfer to airtight containers and freeze. Let thaw in refrigerator overnight; bring to a simmer with 1 cup water in a medium pot over medium, stirring often; cook until heated through, 8–10 minutes. Or, microwave with 1 cup water in a large microwave-safe bowl in 1-minute increments. (Use water as needed if heating smaller amounts of soup at a time.) Shallot can be fried 3 months ahead. Freeze in a resealable plastic bag. Let thaw at room temperature before using.