Cream Of Roasted Carrot Soup(cook's Illustrated)

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• 1 1/2 lbs carrots, peeled and sliced 1/2 inch thick (about 8 medium)
• 1 onion, medium halved and sliced 1/2 inch thick
• 2 teaspoons vegetable oil
• salt
• 3 garlic cloves, minced-pressed through a garlic press (about 1 tablespoon)
• 1/4 cup dry wine
• 1 bay leaf
• 1 1/2 cups low sodium chicken broth
• 1 1/2 cups low sodium vegetable broth
• 1/2 cup half-and-half
• ground black pepper

Recipe

• 1 adjust an oven rack to the middle position and heat the oven to 450 degrees. toss the carrots, onion, 1 teaspoon of the oil and 1/2 teaspoon salt on a rimmed baking sheet and then spread in an even layer. roast until the vegetables are well browned and softened, stirring occasionally, 25 to 30 minutes.
• 2 transfer the roasted vegetables to a large saucepan. add the remaining 1 teaspoon oil,cover,and cook over medium-low heat, stirring often, until the carrots soften further, 3 to 5 minutes. add the garlic and cook until fragrant, about 30 seconds. stir in the wine and bay leaf; cook until the wine has reduced by half, about 1 minute. add the broths. bring to a boil over medium-high heat; cover, reduce the heat to medium- low and simmer until the soup is flavorful, about 5 minutes.
• 3 puree the mixture in a blender (or food processor) until smooth,and return to a clean saucepan. add the half-and-half and warm over low heat until hot,about 3 minutes. season with salt and pepper to taste. (the soup can be refrigerated in an airtight container for up to 4 days. warm over low heat until hot; do not boil.).