12 medium carrots – peeled, cut into large pieces
1 Yellow onion – rough chop
6 Celery – rough chop
2 garlic cloves – rough chop
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
4 cups water
1 teaspoons grated fresh ginger
Salt & Pepper – to taste
3 tablespoons honey
1 cup Heavy Cream ( not necessary if you would like to avoid dairy )
Directions Turn on oven to 475 degrees – allow to get hot.
Trim, peel, and cut the carrots into 1-inch lengths. Toss in a little bit of olive oil, season with salt and pepper. Dump carrots on a baking sheet and place into hot oven.
Cook until they have nice color on them.
Trim, peel, and chop the onion, celery and garlic.
In a heavy pot, sauté the onion & celery in the butter and olive oil over medium heat, stirring, until translucent. Add the garlic and sauté it for a few minutes, taking care not to let it brown.
Add the Caramelized Carrots, water, ginger, and salt and simmer about 15 minutes.
Turn off the heat and let the soup cool.
When the soup has cooled, puree it in batches in a food processor or blender. Return the puree to the pot and place it over medium-high heat. Bring the puree to a boil and reduce it to the desired thickness. Add the Heavy Cream (not necessary if you like) Add the honey, stirring until dissolved. Taste, adjust the seasonings, if necessary, and serve immediately.