Carrot Cream Soup with Endive (Roasted)

You can make this soup through step two the day before your dinner; refrigerate, covered, until you're ready to finish.

1 small onion
1 bunch carrots, peeled and cut into 2" chunks (~ 1 lb)
1 small Belgian endive, quartered lengthwise
2 Tbsp. extra-virgin olive oil
¼ tsp. coarse sea salt
1 pinch black pepper, freshly cracked
1 bay leaf
2 cups chicken stock
⅓ cup heavy cream or milk
¼ tsp. fresh ginger, peeled and grated

Garnish:
crème fraîche

Preheat oven to 450°F (230°C/210°C fan, Gas Mark 8).

Cut onion into 8 wedges (keep root end intact to hold layers together). Toss onion, carrots, endive, oil, salt, and pepper in a medium bowl. Transfer to a rimmed baking sheet, and spread in a single layer. Roast vegetables, turning occasionally, until edges are deep golden brown, about 30 minutes.

Cut off root end from onion. Transfer all vegetables to a large saucepan, and add bay leaf. Add enough stock to just cover (~ 2 cups). Bring to a simmer, and cook until carrots are very soft, about 30 minutes. Let cool slightly, and discard bay leaf. Purée vegetables and stock in a blender until smooth (work in batches, if necessary, to avoid filling blender more than halfway).

Transfer purée to a clean pan; place over low heat. Stir in cream; add stock to thin soup to desired consistency.

Season with salt and pepper; stir in ginger. If desired, pipe crème fraîche onto each serving, or place a dollop on top.

Makes 2 servings.