You can make this soup through step 2 the day before your dinner; refrigerate, covered, until you’re ready to finish.

　　

Ingredients

serves 2

　　1 small onion

　　1 bunch carrots (about 1 pound), peeled and cut into 2-inch chunks

　　1 small Belgian endive, quartered lengthwise

　　2 tablespoons olive oil

　　1/4 teaspoon coarse salt, plus more for seasoning

　　Pinch of freshly ground pepper, plus more for seasoning

　　1 bay leaf

　　2 cups homemade or low-sodium store-bought chicken stock, plus more for thinning

　　1/3 cup heavy cream or milk

　　1/4 teaspoon grated peeled fresh ginger, or to taste

　　Crème fraîche, for garnish (optional)

　　

Step 1

Preheat the oven to 450°F. Cut the onion into 8 wedges (keep the root end intact to hold the layers together). Toss the onion, carrots, endive, oil, salt, and pepper in a medium bowl. Transfer to a rimmed baking sheet, and spread in a single layer. Roast the vegetables, turning occasionally, until the edges are deep golden brown, about 30 minutes.

　　

Step 2

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

　　

Step 3

Transfer the puree to a clean pan; place over low heat. Stir in the cream; add stock to thin the soup to desired consistency. Season with salt and pepper; stir in the ginger. If desired, pipe crème fraîche onto each serving, or place a dollop on top.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.