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Roasted Carrot Soup with Crème Fraîche

Name: Roasted Carrot Soup with Crème Fraîche
Prep time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 6 to 8 large carrots (about 1 3/4 lb), cut into 1/2-inch-thick slices; 3 tablespoons olive oil; 3/4 cup chopped white onion (1 large); 2 large cloves garlic, chopped; 1 tablespoon grated gingerroot; 2 teaspoons finely chopped fresh thyme leaves; 1 carton (32 oz) Progresso™ chicken broth (4 cups); 1/2 teaspoon freshly ground black pepper; Salt, if desired; 2 tablespoons sour cream; 2 tablespoons whipping cream; 1 teaspoon finely chopped fresh thyme leaves

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Kitchen Tested

Prep 30 min
Total 40 min
Servings 4

By Tablespoon Kitchens

Updated July 16, 2017

Ingredients

Soup

6 to 8 large carrots (about 1 3/4 lb), cut into 1/2-inch-thick slices
3 tablespoons olive oil
3/4 cup chopped white onion (1 large)
2 large cloves garlic, chopped
1 tablespoon grated gingerroot
2 teaspoons finely chopped fresh thyme leaves
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1/2 teaspoon freshly ground black pepper
Salt, if desired

Crème Fraiche

2 tablespoons sour cream
2 tablespoons whipping cream

Garnish, if desired

1 teaspoon finely chopped fresh thyme leaves

Steps

1

Heat oven to 400°F. In 15x10x1-inch baking pan, toss carrots with 2 tablespoons of the olive oil. Roast carrots 15 to 20 minutes, turning carefully with pancake turner every 5 minutes, until light golden brown and beginning to caramelize.
2

Meanwhile, in 5-quart Dutch oven, heat remaining 1 tablespoon olive oil over medium-high heat. Add onion; cook 3 to 4 minutes, stirring occasionally, until translucent. Stir in garlic; cook 30 seconds to 1 minute. Stir in gingerroot and 2 teaspoons thyme. Remove from heat.
3

Stir carrots into onion-garlic mixture. Add broth; heat to boiling. Reduce heat to medium; simmer 15 minutes or until carrots are tender. Cool 15 minutes.
4

Meanwhile, in small bowl, mix sour cream and whipping cream; set aside.
5

In blender, carefully blend half of cooled soup about 1 minute or until smooth. Repeat with remaining soup. Return soup to Dutch oven; heat over medium heat until hot. Stir in pepper; add salt to taste. Top individual servings of soup with a dollop of cream mixture. Garnish with 1 teaspoon thyme.