Silky Nantes Carrot Soup with Dill

Recipe from Full Belly: Recipes and Stories from a Family Farm by Amon and Jenna Muller

1 pound (450 g) carrots, peeled and sliced into ½-inch (1.3 cm) rounds (about 3-3½ cups)
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
½ teaspoon ground cumin
1 medium onion, diced
4 cloves garlic, roughly chopped
4 cups (950 ml) vegetable stock, chicken stock, or water
2 bay leaves
½ cup (6 g) tender dill fronds, stems removed
Extra-virgin olive oil, for garnish
½ teaspoon chile flakes (optional)
Toppings (recipes follow)

Preheat the oven to 375º (190º). 

In a bowl, toss the carrots with 1 tablespoon of the olive oil, the salt, and cumin. Spread them in a single layer on a sheet pan. Roast until lightly browned and tender, about 15 minutes. Meanwhile, in a heavy-bottomed pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion and saut. until translucent and starting to brown, 5 to 7 minutes. Stir in the garlic and cook for an additional minute.

Pour in the stock (or water) and add the bay leaves. Bring to a gentle simmer. Stir in the roasted carrots and cook until the carrots are very soft, 10 to 15 minutes.

Remove the bay leaves and let the soup cool slightly. Blend with an immersion blender or a standard blender until completely smooth. For an extra silky texture, strain the soup through a fine-mesh sieve to remove any fibrous bits. Taste and add more salt, if needed.

Ladle the soup into bowls and garnish with fresh dill, a drizzle of olive oil, and a pinch (or to taste) of chile flakes. Serve immediately, with one of the toppings if you’d like. 

TOPPING IDEAS 

Fried Chickpeas: Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add one (14-ounce / 400 g) can chickpeas, drained and rinsed. Fry, stirring often, until golden and crisp. Toss with 1 teaspoon ground cumin and . teaspoon salt. 

Creamy Herbed Yogurt: Mix ½ cup (120 g) Greek yogurt with 1 tablespoon finely chopped mint, 1 tablespoon finely chopped parsley, grated zest of 1 lemon, 2 teaspoons lemon juice, and 1 teaspoon salt.

Torn Croutons: Tear a loaf of bread into bite-size chunks. Toss with olive oil and a pinch of salt. Toast in a hot skillet, stirring often, until golden brown. 

Radish and Fennel Crunch: Dice 2 radishes and ½ fennel bulb. Sprinkle over the soup for a fresh, crisp contrast.