A few weeks ago I photographed this Roasted Carrot Soup recipe for a client and I’ve been on a pureed vegetable soup kick ever since. Root vegetables like carrots, beets, and squash add a pop of color to the soup bowl that’s most welcome during the grey days of winter. Try potato, celery root, or cauliflower for an elegant bowl of silky cream-colored soup. For years I’ve used the base recipe for How to Make Pureed Vegetable Soups from Martha Stewart’s Cooking School cookbook. Martha’s method involves three steps: sauté the aromatics (like onion and garlic), add the base vegetable and simmer in stock, puree the soup. The technique is simple and open to endless variations. You can use homemade vegetable or chicken stock in the soup, but I find water works just fine and lets the pure vegetable flavor shine. I can’t share the Roasted Carrot Soup recipe here, but I can tell you that the technique for slicing the carrots and roasting them in the oven (along with a head of garlic wrapped in foil) really pumped up the flavor. To make the puree I placed the roasted garlic cloves in a blender with the carrot, sautéed shallots and fresh ginger, and water. You can always thin a pureed vegetable soup if it’s too thick, so be judicious with the liquids until you’ve got the right consistency. The beauty of pureed vegetable soups is their ability to be rich and velvety without any cream or added thickeners. Finish the soup with a garnish of fresh herbs, good olive oil, or a few drops of aged balsamic vinegar.
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