Chilled Carrot and Tomato-Mint Soup

Preheat oven to 400°F (200°C). (5 minutes)

Place carrots and tomatoes in a large roasting dish. Drizzle with 1 tablespoon olive oil and season generously with kosher salt. (2 minutes)

Roast in the preheated oven until the vegetables are tender and slightly caramelized, about 30 minutes. (30 minutes)

While the vegetables roast, heat the remaining tablespoon of olive oil in a stockpot or large saucepan over medium heat. Add the chopped onion and cook until softened and translucent, about 3-4 minutes. (4 minutes)

Add the chopped celery to the pot and cook until softened, another 4 minutes, ensuring the onions do not brown. (4 minutes)

Pour in the vegetable broth, reduce the heat to low, and keep warm. (2 minutes)

Once the roasted vegetables are ready, remove them from the oven. Add the roasted tomatoes directly to the simmering broth. Allow the carrots to cool slightly for about 5 minutes before handling. (7 minutes)

Coarsely chop the roasted carrots and add them to the simmering broth along with any accumulated juices from the roasting pan. Season with additional kosher salt to taste. Bring the soup to a gentle simmer, then reduce the heat and let it simmer for about 20 minutes to allow the flavors to meld together beautifully. (25 minutes)

Carefully transfer the soup to a high-speed blender, working in batches if necessary to avoid overflow. Add 1/4 cup of fresh mint leaves to the blender. Secure the lid tightly, and pulse a few times before blending continuously until the soup is perfectly smooth and silky. (5 minutes)

Transfer the blended soup to a large serving bowl or airtight container. Allow it to cool to room temperature before covering and chilling in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to fully develop. (120 minutes)

Before serving, garnish each bowl of chilled soup with a swirl of table cream or crème fraîche and a sprinkle of fresh mint leaves for an extra touch of elegance and flavor.