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Roasted-Carrot Soup

Martha Stewart
  • 0 minutes
  • Serves 2

INGREDIENTS

1 lb

1 bunch carrots

1

Bay leaf

1

Belgian endive, small

1/4 tsp

Ginger, fresh

1

Onion, small

2 cups

Chicken stock, homemade or low-sodium store-bought

1 pinch

Pepper, freshly ground

1/4 tsp

Salt, coarse

2 tbsp

Olive oil

1

Creme fraiche

1/3 cup

Heavy cream or milk