Carrot and White Bean Soup
James Carrier
Notes: You can prepare through step 4 up to 1 day ahead; cool, cover, and chill. Continue with step 5 just before serving or packing.
How to Make It
Step 1
1
Cut garlic head in half crosswise; rub cut surfaces lightly with olive oil and wrap garlic in foil. Bake in a 400° regular or convection oven until garlic is soft when pressed, about 40 minutes. When cool enough to handle, pluck or squeeze garlic cloves from peel; discard peel.
Step 2
2
Meanwhile, in a 6- to 8-quart pan over medium-high heat, cook onion in 1 tablespoon oil, stirring occasionally, until very limp, about 15 minutes (if onion starts to brown, reduce heat and add a few tablespoons of water). Sprinkle with salt and pepper. Add wine and stir often until most of the liquid is evaporated, 2 to 3 minutes.
Step 3
3
Add broth, saffron, and carrots. Bring to a boil over medium-high heat, then cover, reduce heat, and simmer until carrots are very tender when pierced, about 20 minutes. Add roasted garlic.
Step 4
4
In a blender or food processor, whirl mixture, in batches, until smooth.
Step 5
5
Return purée to pan over low heat; add beans and sherry. Cover and simmer, stirring occasionally, about 10 minutes. Add more salt and pepper to taste.
Ingredients
1 head garlic (3 1/2 to 4 oz.)
About 1 tablespoon olive oil
1 onion (about 8 oz.), peeled and chopped
Salt and pepper
1/2 cup dry white wine
3 cans (14 1/2 oz. each) fat-skimmed chicken broth
1/4 teaspoon saffron threads, crumbled, or 1/8 teaspoon powdered saffron
2 1/2 pounds carrots, peeled and cut into 1/2-inch chunks
2 cans (15 oz. each) small white beans, rinsed and drained
1/4 cup dry sherry
Directions
Step 1
1
Cut garlic head in half crosswise; rub cut surfaces lightly with olive oil and wrap garlic in foil. Bake in a 400° regular or convection oven until garlic is soft when pressed, about 40 minutes. When cool enough to handle, pluck or squeeze garlic cloves from peel; discard peel.
Step 2
2
Meanwhile, in a 6- to 8-quart pan over medium-high heat, cook onion in 1 tablespoon oil, stirring occasionally, until very limp, about 15 minutes (if onion starts to brown, reduce heat and add a few tablespoons of water). Sprinkle with salt and pepper. Add wine and stir often until most of the liquid is evaporated, 2 to 3 minutes.
Step 3
3
Add broth, saffron, and carrots. Bring to a boil over medium-high heat, then cover, reduce heat, and simmer until carrots are very tender when pierced, about 20 minutes. Add roasted garlic.
Step 4
4
In a blender or food processor, whirl mixture, in batches, until smooth.
Step 5
5
Return purée to pan over low heat; add beans and sherry. Cover and simmer, stirring occasionally, about 10 minutes. Add more salt and pepper to taste.
Search All of Sunset's Recipes
The Latest
This Oakland Kitchen’s Makeover Was Inspired by the Homeowner’s Late Mother
