Photo by Michael Piazza / Styled by Catrine Kelty

Serves 4–6

¼ cup unsalted butter
1 onion, chopped
2 cloves garlic, chopped
4 cups chopped leftover Roasted Heirloom Carrots with Cumin and Coriander
2 quarts light chicken or vegetable broth
White wine vinegar, to taste
Sea salt and freshly ground black pepper, to taste
½ cup crème fraîche or heavy cream (or even leftover unsweetened whipped cream from your holiday pies)
Cilantro leaves, for serving

In a heavy soup pot melt the butter, then add the onion, garlic and carrots. Sauté, stirring, until the onion is softened, about 5–6 minutes. Add the broth and a teaspoon or so of vinegar; bring to a simmer, then partially cover and cook 20–25 minutes.

Using an immersion blender, purée the soup until very smooth. Add the crème fraîche or cream, purée to blend, then taste and add more vinegar, salt or pepper if needed.

Serve hot with cilantro leaves as a garnish.

This story appeared in the Fall 2016 issue.