This is such a yummy soup, it took me awhile to make but I was making sure it turned out right, if there was anything I would want to change about this was the spice level, it needs more. It’s plenty sweet from the carrots and potato’s, but it needs a little more heat to counteract the sweetness. This inspires me to try a tortellini tomato bisk…
- 2 table spoons oil
- 5 large garlic cloves minced
- 1 cup chopped onion
- 1 cup thinly sliced leek
- 1 teaspoon thyme
- 5 cups vegetable broth, or water
- 1 1/2 cup chopped carrots
- 1/2 cup dry white wine
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup fresh minced parsley
- 3 Tablespoons butter
- 4 Tablespoons unbleached flower (1/4 cup)
- 2 cups milk
- 3/4 cup tamari-roasted pecans (you really want to make sure you do these they add a lot to the flavor of the soup).
Heat the oil in a skillet over medium heat. Saute the garlic, onion, leek and thyme until the vegetables are soft, about 5 minutes. Remove the pan from heat.
Bring the broth to a boil in a large soup pot, and cook the carrots and sweet potato’s until tender, about 15 minutes.
Working in batches, puree the carrots and sweet potato’s with their cooking liquid in a food processor or blender.
Return the puree to the pot. Stir in vegetables along with the wine, salt, ginger, nutmeg, and parsley. Bring the soup to a simmer.
Melt the butter in a saucepan over medium heat. Whisk in the flour, and cook for a minute or two. Slowly pour in the milk, whisking until thickened.
Stir the white sauce into the soup, and let simmer for a few more minutes. Ladle the soup into bowls, and sprinkle it with tamari-roasted pecans.
to toast the pecans, preheat oven to 375 degrees. Spread 3/4 cup chopped pecans on a baking sheet, and bake for 5 minutes. They will begin to turn golden. Slide the hot nuts into a small bowl, sprinkle with 1 teaspoon tamari, and toss. Spread them out again, and bake 2-3 minutes more until crisp.