Carrot Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1 2/3 lbs carrots (slicing grade)
• 2 1/2 tablespoons olive oil
• 3/4 cup yellow onion, diced
• 1/3 cup heavy cream
• 1 teaspoon fresh sage
• 1/3 cup walnuts
• 1 1/2 tablespoons olive oil
• 1/2 cup carrot, chopped
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 2 quarts water

Recipe

• 1 1. scrub and rough dice carrots.
• 2 2. use a large spoon to toss carrots in large bowl with half of the olive oil, salt, and pepper.
• 3 3. transfer to baking pan and roast in oven 10-20 minute or until soft.
• 4 4. peel and rough dice onions.
• 5 5. toss in a large bowl with the rest of the olive oil, salt, and pepper.
• 6 6. transfer to baking pan and roast 8-15 minute or until done.
• 7 7. transfer carrots and onions along with roast liquid from pan to kettle on stove and heat over medium heat until vegetables are very soft.
• 8 8. thin using vegetable stock; (see attached recipe) adjust to baby food consistency. (most of the stock will be used).
• 9 9. puree soup mixture using blender or food processor.
• 10 10. stir in cream.
• 11 11. adjust soup to thin applesauce consistency using stock.
• 12 12. season soup to taste with salt and pepper.
• 13 13. check temperature of soup (should be maintained at approximately 160º).
• 14 14. preheat griddle to 350°.
• 15 15. julienne cut sage.
• 16 16. hand chop walnuts roughly.
• 17 17. saute sage and walnuts with olive oil on griddle until lightly browned, about 5 minutes.
• 18 18. portion soup into ½ cup servings using ½-cup spoodle.
• 19 19. garnish with sage and walnut mixture.