But enough about Marcus, lets talk more about this soup. First, I peeled a pound and a half of carrots. Then I cut them into large chunks along with 3 jalapeños and one red onion and roast them in the oven. Coat them with a little olive oil and salt and pepper and roast them until they are tender and have a nice caramel color around the edges.
Now its time to build a roux for our soup. For this I take a stick of butter and melt it into a large pot. Then I add a diced onion, jalapeño and four cloves of garlic. I sauté these together until the butter is melted, then I add about 5 tablespoons of flour. Mix well until you have a thick paste like consistency, then add 2 cups chicken stock, a little at a time. Then add the roasted vegetables from the oven to the pot along with 3 cups of half and half.
While that mixture simmers together you can work on your soup garnish. I took half of a green bell pepper and half of a red bell pepper and sautéed them in a skillet till the edges had a nice color to them, then I added about a cup of frozen corn. I mixed this together with a little salt and pepper and set aside to garnish when the soup is finished.
Last but not least it is time to finish the soup. Carefully emulsify the soup until it is smooth and creamy. If you don't have an emulsifier you can blend the soup in a blender in batches. Serve with the corn and pepper garnish and is perfect paired with cornbread or garlic toast. I think the jalapeño flavors adds a subtle and steady heat to this naturally sweet carrot soup.