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Roasted Carrot and Chestnut Soup with Ginger and Cilantro Cream

Like almost every soup, it tastes even better if made the day before and reheated.
Photography By Tracy Grant | November 15, 2015

Ingredients

  • 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)

Preparation

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.

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Ingredients

  • 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)
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