For as colorful, sweet, and lively as they are, carrots tend to be a surprisingly uncelebrated workhorse in the kitchen -- just patiently hanging around the crisper drawer, rarely getting the attention they deserve. No longer! Shave, shred, roast, puree and glaze away or (best of all) surprise us!
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Six of the nine ingredients: onion, olive oil, ginger, thyme, carrots, and garlic. (Missing from the photo: vegetable stock, salt and pepper.)
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We cut our carrots into 1-inch rounds. If your carrots are fat like ours, you may want to slice them into 1/2-inch pieces to ensure they're nearly cooked through by the time the broiler works its magic.
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Amanda neatly arranges carrots on a baking sheet.
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They get tossed with a little olive oil and some salt.
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And then under the broiler!
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We put the thyme and the ginger into the stock to infuse.
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After about 5 minutes under the broiler, our carrots looked like this. We flipped them and put them back in the oven.
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After about 15 minutes in the oven, our carrots looked like toasted orange marshmallows. We scraped off any spots that seemed especially charred but left most of the browning.
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Amanda browns the onions to start the base of the soup.
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Once they were soft and caramelized, she added the garlic.
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And we tipped in the roasted carrots.
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In goes the infused veggie stock -- sans ginger and thyme sprig.
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After a 5 minute simmer, we tried to blend the soup, but our fat carrot chunks proved too much for this immersion blender.
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So, we resorted to the trusty Waring.
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Time to taste!
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See how happy we are during this second batch of blending, fortified with spoonfuls of delicious soup?
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If your soup is too thick, just add some water or more broth and reheat gently before serving.
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