Ingredients
1 lb fresh carrots
1 medium Russet (or other starchy) potato
2 Tbsp unsalted butter
1 medium onion, peeled and roughly chopped
1 clove garlic, peeled and crushed
½ cup dry white wine
1 qt vegetable broth or stock
Kosher salt and ground white pepper, to taste
Preparation
Peel the carrots, then trim the top and bottom ends. Cut carrots into (roughly) same-sized pieces, about ½ inch to 1 inch thick, depending on diameter. Don’t worry about precision - the soup is going to be puréed anyway. We just want the pieces to be of uniform size so that they cook evenly.
Peel the potato and cut it into pieces about the same size as the carrots.
In a heavy-bottomed soup pot, heat the butter over a low-to-medium heat.
Add the onion, garlic and carrots and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously.
Add the wine and cook for another minute or two or until the wine seems to have reduced by about half.
Add the stock and the potato. Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until the carrots and potatoes are soft enough that they can easily be pierced with a knife. Don’t let them get mushy, though.
Remove from heat and purée in a blender, working in batches if necessary.
Return puréed soup to pot and bring to a simmer again, adding more broth or stock to adjust the thickness if necessary.
Season to taste with Kosher salt and white pepper.
Garnish with a toasted crouton and serve right away.
