Add the shallot mixture, 1/2 cup of the pine nuts, 1/2 tsp. salt, and 1/4 tsp. pepper to the pot of carrots. Remove and discard the bay leaves. Using an immersion or regular blender, purée the soup until smooth. Bring to a simmer and season to taste with salt and pepper. Simmer for 5 minutes to meld the flavors. If necessary, add more broth to thin or simmer longer to thicken.
Write a Review