For this week’s post, a recipe selected from my archive of guest-requested recipes:

Roasted Carrot Soup


1 ¼ lbs carrots, peeled and sliced into ½ inch rounds

3 T vegetable oil

1 shallot, peeled and sliced into thin rings

½ t cumin

½ t espellette chili flakes

1 onion, diced

2 sprigs fresh thyme

2 T butter

1 ½ quarts reserved bean-cooking liquid

1 pint half & half

kosher salt to taste



Pre-heat oven to 425°F. 

Combine diced onion, thyme sprigs (whole), butter and a pinch of salt in a medium-large saucepot.  Cover with a round of parchment paper and sweat over a low flame, stirring occasionally, until onions are tender, translucent and fragrant.

Once sweated, be sure to remove the thyme sprig.

As onion cooks, toss carrot slices with vegetable oil and a pinch of salt.  Spread evenly on an oiled sheet pan and roast, stirring as needed, until fork-tender and quite browned (dark around the edges is okay).  Start by roasting the carrots for 15 – 20 minutes, then check and stir every 5-8 minutes thereafter until the desired degree of doneness is achieved.  Add the shallot, cumin and espellette chili for the last 5-8 minutes of roasting.

When the carrots are nicely roasted and the onions are soft and translucent, combine them in the same medium-large saucepot along with the reserved bean-cooking liquid.  Increase the flame to medium-high and simmer the combined vegetables for approximately 20 minutes until very soft.

Carefully, and in small batches, transfer the cooked vegetables & their broth to a blender and blend very smooth before passing through a very fine-meshed strainer (chinois).

Add half & half and adjust seasoning to taste.  If serving immediately, re-warm gently and serve in deep, warmed soup bowls.  If planning to serve the next day, chill rapidly in an ice bath and re-heat as needed.  Properly cooled, lidded and kept refrigerated, the soup should keep comfortably for 3 – 5 days.