Photo Courtesy of Patrick Brys
This is a great soup to make after a day of raking leaves! With its delicious roasted vegetable flavors and hint of warm spice, this soup pairs perfectly with a glass of the Brys estate grown Riesling!
1 hour 15 minutes
2009 Brys Estate Vineyard & Winery Reisling
- 2 lb carrots, peeled
- 1 yellow or sweet onion
- 1 Russet potato
- 8 cups chicken stock (not broth*)
- 1 tablespoon curry powder
- 1 1/2 - 2 tsp salt (to taste)
- Good extra virgin olive oil
- fresh ground pepper
- dash of heavy cream
- basil chiffonade* for garnish
Editors note: stock is made just from vegetables, meat scraps, bones and no salt or herbs; broth is seasoned stock. To chiffonade basil, roll the leaves up in a 'tube' and slice very thinly.
- Dice carrots, onion, and potato into 1 inch cubes. Place on sheet pan, drizzle with olive oil and sprinkle with salt. Toss.
- Roast on convection bake at 400 degrees for 20 - 30 minutes until lightly browned. If you don't have a convection oven, roast at 425 degrees for approximately 30-45 minutes until lightly browned..
- In a soup pot, add roasted carrots, onions, and potatoes. Add chicken stock, 1 1/2 tsp salt, and curry powder.
- Bring to a boil, then reduce heat and simmer for 30 minutes. Puree soup using an immersion blender. If you don't have an immersion blender (which is one of my favorite kitchen gadgets and can be purchased at any kitchen supply store for less than $30) you can puree the soup in batches in a blender.
- Stir in 1/4 tsp fresh ground pepper and a dash of cream. Taste for salt and adjust if necessary. Garnish with fresh basil.