with Crème Fraîche and Roasted Chestnuts
Make this soup in in fall and early winter, when root vegetables are at peak season and our thoughts return to soul warming meals. It is both extremely aromatic and vibrant in color — a soup for the senses. You can add other root vegetables or squash. Just be sure to cut dice them all the same size for even roasting.
- Serves
- 6
Directions
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Preheat oven to 400 F.
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Line a baking sheet with parchment.
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Spread onions and root vegetables around in an even single layer.
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Drizzle with 2 tablespoons olive oil, salt and pepper.
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Roast until fork-tender, about 10-12 minutes.
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Remove from oven and transfer to a food processor or blender.
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Add the vegetable broth, garlic powder, paprika, chili powder, ground ginger, salt and pepper to the processor and blend until smooth, about 1-2 minutes.
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If your blender cannot fit all the ingredients at one time, process in batches. Just make sure you evenly divide liquid and solids in each batch.
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Transfer the blended mixture to a large pot.
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Bring to a simmer over medium heat and cook uncovered for about 30 minutes.
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Taste and adjust salt and pepper, if necessary.
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If you want an even smoother texture, let the soup cool and then add it back to the blender and purée until you reach the desired consistency.
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Serve and garnish with a spoonful of crème fraiche, dusting of cayenne and a sprinkle of chopped chestnuts.
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Note: You can find whole chestnuts in bags in the baking aisle of many grocery stores, near the nuts. They are roasted, shelled and unseasoned, ready for use in sweet or savory recipes. Do not buy chestnut paste, which is a prepared, sweetened product for pastries.
From Shawnie's class “Autumn Soups”
