Charred Carrot Soup

Directions

1. 1
   Preheat a 12-inch cast-iron skillet over high heat for 5 minutes, Add the oil, then the carrots.
2. 2
   Stir to coat the carrots with oil and cook, stirring frequently, until the carrots are partially charred, about 15 minutes.
3. 3
   Reduce the heat to moderate and add the shallots, garlic and thyme.
4. 4
   Cook until the shallots are softened, 2 to 3 minutes.
5. 5
   Add the potato and stock.
6. 6
   Simmer over low heat until the carrots and potato are very soft, about 15 minutes.
7. 7
   In a food processor or blender, puree the soup until smooth.
8. 8
   (For an extra silky texture, press the puree through a fine sieve after pureeing.)
9. 9
   Transfer the soup to a saucepan and add the cream (use extra chicken stock or water for a thinner consistency it desired).
10. 10
    Add the red wine vinegar, salt and pepper.
11. 11
    Stir in the butter and serve hot, sprinkled with the chopped parsley.