Roasted Carrot and Chestnut Soup with Parsley Cream
- 3 lb. carrots, peeled and cut into 1-inch pieces
- 1 Tbs. olive oil
- Salt and freshly ground pepper, to taste
- 1/2 cup heavy cream
- 1 Tbs. chopped fresh flat-leaf parsley
- 2 Tbs. unsalted butter
- 4 shallots, minced
- 6 cups chicken stock
- 1/2 tsp. grated fresh ginger
- 1/4 tsp. ground allspice
- 3/4 cup coarsely chopped roasted chestnuts
- Fresh flat-leaf parsley sprigs for garnish
In a bowl, combine the carrots, olive oil, salt and pepper and toss to coat. Transfer to a baking sheet and bake until the carrots are tender and golden around the edges, 45 to 50 minutes.
Meanwhile, in a small bowl, whisk the cream and parsley just until slightly thickened, and season with salt and pepper. Refrigerate until ready to use.
In a soup pot over medium heat, melt the butter. Add the shallots and sauté, stirring, until tender and translucent, 4 to 5 minutes. Add the carrots, stock, ginger, allspice and chestnuts and bring to a simmer. Reduce the heat to medium-low and simmer for 15 minutes.
Using a blender, food processor or stick blender, puree the soup, then pass it through a chinois. Return the soup to the pot and season with salt and pepper.
Ladle the soup into warmed bowls and garnish each serving with a swirl of the parsley cream and a parsley sprig. Serve immediately.