- 3 pounds carrots, peeled and cut into 1-inch pieces
- 1 tablespoon olive oil
- salt and freshly ground pepper, to taste
- ½ cup heavy cream (or sour cream thinned with a bit of milk)
- 2 tablespoons finely chopped fresh cilantro
- 2 tablespoons unsalted butter
- 4 shallots, minced
- 6 cups chicken or vegetable stock (or more, as needed, to achieve desired consistency)
- 1 teaspoon grated fresh ginger
- ½ teaspoon ground coriander
- 1 cup roasted chestnuts, coarsely chopped
- Salt and pepper to taste
- fresh cilantro leaves, for garnish
- 4–6 lime wedges, to serve (optional)
Preheat oven to 400°.
In a large bowl, combine carrots, olive oil, salt and pepper and toss to coat. Transfer to a baking sheet and roast until tender and golden around the edges, 45 to 50 minutes.
Meanwhile, in a small bowl, whisk the cream and chopped cilantro until slightly thickened. Season with salt and pepper. Refrigerate until ready to use.
In a soup pot over medium heat, melt butter. Add shallots and sauté, stirring, until tender and translucent, 4 to 5 minutes. Add roasted carrots, stock, ginger, coriander and chestnuts; bring to a simmer. Reduce heat to medium-low and simmer for about 15 minutes. Remove from heat.
When soup has cooled slightly, purée with a stick blender. Season with salt and pepper.
Ladle soup into warmed bowls and garnish each serving with a swirl of the cilantro cream and a cilantro sprig or two. Serve immediately, with a wedge of lime on the side to squeeze into soup, if desired.