Forget an après glass of Champagne. After a long day on the slopes battling near-freezing temperatures, all I could dream about on a recent ski trip to Beaver Creek Village in Colorado was a bowl of the carrot soup—from Citrea’s, a Mediterranean-style restaurant that brings to life some of the Centennial State’s finest flavors—that replenished my depleted energy stores and warmed my heart and soul.
Fortunately, the restaurant’s executive chef Ryan Little gave me the recipe to take home (and share with all of you).
How to make a healthy roasted carrot soup like a professional chef
Pop quiz: Is it better to roast or boil carrots when making soup? Little’s answer is simple: whichever cooking method will yield the most golden-brown veggies to add even more depth of flavor and dimension to what would otherwise be a potentially…
Read the full article originally published at www.wellandgood.com.