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Ingredients
1 medium red bell pepper cut into 2-inch pieces
3 large shallots cut into 2-inch pieces, for roasting- 1 large shallots thinly sliced, for topping
1 1-inch piece ginger peeled and halved
1 ½ lb carrots peeled and cut into 2-inch pieces
¼ cup extra-virgin olive oil plus more for drizzling
½ teaspoon ground cumin
kosher salt to taste
½ cup vegetable oil for frying shallot; discarded afterward
flaky sea salt for the crispy shallot
4 cups low-sodium chicken broth
½ cup heavy cream
freshly ground black pepper to taste
water up to 1 cup to thin if needed for the base recipe
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 425°F. Put the bell pepper, chopped shallots, ginger and carrots on a rimmed baking sheet. Toss with the olive oil, cumin and a little kosher salt. Roast for 35–45 minutes, until tender and browned in spots.
- Meanwhile, heat the vegetable oil in a skillet over medium heat. Add the sliced shallot and cook for 5–7 minutes, stirring often, until deep golden. Lift onto paper towels with a slotted spoon, sprinkle with flaky salt and cool until crisp. Discard the frying oil once cooled.
- Transfer the roasted vegetables to a blender with the broth and cream. Season with pepper. Blend carefully, beginning on low and increasing gradually, until smooth. Work in batches if needed and vent the lid safely for warm contents.
- Pour into a pot and warm over medium-high heat, stirring. Add water a little at a time, up to 1 cup for the base recipe, if the soup is too thick. Taste and adjust salt and pepper.
- Ladle into bowls and finish with a drizzle of olive oil, black pepper and the crispy shallots.
Notes
Makes 4–6 servings; the serving adjustment starts at 6.
Use a blender rated for warm liquids and follow its venting instructions. Do not overfill.
Keep the crisp shallots separate until serving.
