Carrot Soup with Sourdough Croutons

Throughout 2023, we collected recipe requests from guests asking about the dishes that made the biggest impression on them during their stay. From the dinner table, Executive Chef Joey Edwards' carrot soup made a lasting impression. We refined the recipe for the home cook and invite you to enjoy this Mountain favorite.

Carrot Soup with Sourdough Croutons
Serves 4

Ingredients:
2 Tablespoons olive oil
1-pound carrots, peeled, halved lengthwise and cut into 1/2-inch pieces
1 large onion, thinly sliced
1 teaspoon kosher salt, plus extra as desired
4 cloves garlic
Sachet of herbs (1 sprig each rosemary, thyme, sage and bay leaf)
4 cups chicken or vegetable broth
3 Tablespoons unsalted butter
Juice from 1 half lemon
Crème fraiche, for garnish
1 Tablespoon chopped fresh dill
1 Tablespoon chopped fresh chives
Sourdough croutons, recipe below

To make:
Place the oil in a 5 to 6-quart Dutch oven and set over medium heat. Once the oil shimmers, add the carrots and onion and stir to combine. Cook, stirring frequently, until onions and carrots are lightly browned, 10 to 12 minutes. Add the salt and garlic and cook, stirring frequently, until the garlic is translucent, 2 to 3 minutes.

Add the sachet and broth and bring to a simmer. Once simmering, adjust the heat to maintain a simmer and cover and cook for 15 minutes. Remove the lid and continue to cook until the carrots are tender and easily break apart when poked with a fork, 25 to 30 minutes.

Transfer the mixture, in batches if necessary, to a heavy-duty blender. Add the butter and puree until smooth. Transfer to a bowl, add the lemon juice and stir to combine. Taste and adjust the seasoning as desired.

Serve topped with crème fraiche, dill, chives and sourdough croutons.

Sourdough Croutons
Makes about 3 cups croutons

3 (½-inch thick) slices sourdough bread, cut into ½-inch cubes
2 Tablespoons olive oil
Pinch of kosher salt
Pinch of freshly ground black pepper

Heat the oven to 400°. Line a baking sheet with parchment paper.

Place the bread, olive oil, salt and pepper in a bowl and toss to combine and coat the bread evenly. Transfer to the prepared baking sheet and bake until golden brown, tossing once during cooking, 6 to 8 minutes. Set aside to cool completely.