Roasted Carrot Soup
Six of the nine ingredients: onion, olive oil, ginger, thyme, carrots, and garlic. (Missing from the photo: vegetable stock, salt and pepper.)
We cut our carrots into 1-inch rounds. If your carrots are fat like ours, you may want to slice them into 1/2-inch pieces to ensure they're nearly cooked through by the time the broiler works...
Amanda neatly arranges carrots on a baking sheet.
They get tossed with a little olive oil and some salt.
And then under the broiler!
Smashin' garlic.
We put the thyme and the ginger into the stock to infuse.
After about 5 minutes under the broiler, our carrots looked like this. We flipped them and put them back in the oven.
After about 15 minutes in the oven, our carrots looked like toasted orange marshmallows. We scraped off any spots that seemed especially charred but left most of the browning.
Amanda browns the onions to start the base of the soup.
Once they were soft and caramelized, she added the garlic.
And we tipped in the roasted carrots.
In goes the infused veggie stock -- sans ginger and thyme sprig.
After a 5 minute simmer, we tried to blend the soup, but our fat carrot chunks proved too much for this immersion blender.
So, we resorted to the trusty Waring.
Much better!
Time to taste!
See how happy we are during this second batch of blending, fortified with spoonfuls of delicious soup?
If your soup is too thick, just add some water or more broth and reheat gently before serving.
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A&M say: When we first tasted this soup, we were puzzled. How could a dish that calls for only seven ingredients (not counting salt and pepper), and just five simple steps, be so complex in flavor? Reeve has devised a soup that can be put together in about half an hour, yet would be a great first course for a dinner party. It's dairy-free, but supple and creamy, and roasting the carrots gives them sweet, earthy depth. We especially love Reeve's technique of infusing the broth with ginger before making the soup, ensuring a gentle but pervasive heat. We used a good quality vegetable stock, and we recommend you do the same -- since there are so few ingredients here, each one really counts. - A&M
Reeve says: A toasty warm version of a traditional style carrot soup. - Reeve
Serves 4
- 6 to 8 large carrots (about 1 3/4 pounds)
- 1/4 cup olive oil
- Salt
- 6 cups vegetable stock (good quality, not too high in sodium)
- 1 piece ginger, an inch long, peeled
- 1 sprig thyme, plus more for garnish
- 1/2 large sweet onion, chopped
- 2 large garlic cloves, chopped
- Freshly ground black pepper
- Peel and cut the carrots into 1/2-inch rounds. On a rimmed baking sheet, toss the carrots with 2 tablespoons of the olive oil and sprinkle generously with salt. Set an oven rack 6 to 8 inches from the heat source and turn on the broiler. Broil the carrots until they brown and soften, turning them over with a spatula every 5 minutes or so; this should take 15 to 20 minutes.
- Meanwhile, bring the stock to a boil, add the ginger and the sprig of thyme and simmer gently for 15 minutes.
- Put the onion in a medium stock pot with the remaining olive oil. Brown the onion over medium heat, stirring frequently. Add the garlic, and then add the carrots.
- Remove the ginger and thyme from the stock and add the stock to the pot with the onions and carrots. Bring to boil and simmer for 5 to 10 minutes, until the carrots are soft enough to puree.
- Use an immersion or a standard blender to puree the mixture until smooth. If the soup seems too thick, add more stock or water and reheat gently. Add salt and pepper to taste. To serve, garnish with chopped fresh thyme.
- Your Best Carrot Recipe Contest Winner!
Tags: can be made ahead, quick, roast, savory
13 days ago Betsie
I love carrot soup, too! I have a similar recipe called Carrot & Sweet Potato Soup that also incorporates roasted veggies: http://cookingripe.com...
24 days ago Wendy Halloran
I made this recipe today and it is incredible! I made homemade vegetable stock (super easy), and added the ginger and thyme during the last ten minutes. I also added a bosc pear (peeled and chopped) to the carrots while broiling them, and finished off the soup with some fresh grated nutmeg. This will be a new favorite in our house and made often!
25 days ago jeanne_marie
Finished the soup with a long squeeze of lemon and it pulled the flavors together wonderfully. I love carrot soup! thanks for the great recipe
about 1 month ago laurenlocally
Everyone in the household, from 1 year to 35+ loved this soup!
about 1 month ago Kari2011
I made this yesterday. It was delicious and "buttery" without the butter. Thank you for this great addition.
about 1 month ago anichila
I made this for Christmas dinner and was amazed at how delicious it was with such simple ingredients. Added some Dukkah spice blend from Trader Joe's as garnish. Will definitely be making this again.
2 months ago Sara Bennett
Super easy and really delicious and I skipped many of the steps to make it even easier. I roasted the onion with the carrots at 500 degrees until all were nicely browned (about 1/2 hour). I didn't have much veggie stock so, while the carrots were roasting, I just simmered ginger in a pot that was about 4-1 water to stock. I also didn't have any thyme. And I skipped the garlic. And still, it was really delicious.
3 months ago Dina Moore-Tzouris
I think I just made is for the tenth time-- and it's equally delicious every time! Super easy and super fast, but your guests needn't know it. Excellent to bring to a brunch
3 months ago Laura Abbasi
We made this for Thanksgiving and loved it. I followed the recipe to a T, but added quite a bit of ground ginger at the end because we felt the fresh ginger just didn't give it enough oomph for taste buds. Next time I will probably add a bit of minced ginger to the puree. Overall, a delicious and impressive-looking soup!
3 months ago reahpeah
Had this for lunch, left in the ginger. Delicious!
3 months ago ginampen
Great recipe! I will be adding it to my fall meals rotation!
4 months ago MelMurphy
OMG! I made this soup today and it was soooo good! My daughter and friend loved it too! I misread the directions and boiled/simmered the onions and garlin with the veg. broth. Then realized my error and added a little olive oil to the water. It still turned out perfect minus all of the extra olive oil from sauteing, and less fat too! Just PERFECT comfort food for the fall!
4 months ago MelMurphy
OMG! I made this soup today and it was soooo good! My daughter and friend loved it too! I misread the directions and boiled/simmered the onions and garlin with the veg. broth. Then realized my error and added a little olive oil to the water. It still turned out perfect minus all of the extra olive oil from sauteing, and less fat too! Just PERFECT comfort food for the fall!
4 months ago MelMurphy
OMG! I made this soup today and it was soooo good! My daughter and friend loved it too! I misread the directions and boiled/simmered the onions and garlin with the veg. broth. Then realized my error and added a little olive oil to the water. It still turned out perfect minus all of the extra olive oil from sauteing, and less fat too! Just PERFECT comfort food for the fall!
4 months ago MelMurphy
OMG! I made this soup today and it was soooo good! My daughter and friend loved it too! I misread the directions and boiled/simmered the onions and garlin with the veg. broth. Then realized my error and added a little olive oil to the water. It still turned out perfect minus all of the extra olive oil from sauteing, and less fat too! Just PERFECT comfort food for the fall!
4 months ago MelMurphy
OMG! I made this soup today and it was soooo good! My daughter and friend loved it too! I misread the directions and boiled/simmered the onions and garlin with the veg. broth. Then realized my error and added a little olive oil to the water. It still turned out perfect minus all of the extra olive oil from sauteing, and less fat too! Just PERFECT comfort food for the fall!
4 months ago MelMurphy
OMG! I made this soup today and it was soooo good! My daughter and friend loved it too! I misread the directions and boiled/simmered the onions and garlin with the veg. broth. Then realized my error and added a little olive oil to the water. It still turned out perfect minus all of the extra olive oil from sauteing, and less fat too! Just PERFECT comfort food for the fall!
4 months ago MelMurphy
OMG! I made this soup today and it was soooo good! My daughter and friend loved it too! I misread the directions and boiled/simmered the onions and garlin with the veg. broth. Then realized my error and added a little olive oil to the water. It still turned out perfect minus all of the extra olive oil from sauteing, and less fat too! Just PERFECT comfort food for the fall!
4 months ago MelMurphy
OMG! I made this soup today and it was soooo good! My daughter and friend loved it too! I misread the directions and boiled/simmered the onions and garlin with the veg. broth. Then realized my error and added a little olive oil to the water. It still turned out perfect minus all of the extra olive oil from sauteing, and less fat too! Just PERFECT comfort food for the fall!
4 months ago MelMurphy
OMG! I made this soup today and it was soooo good! My daughter and friend loved it too! I misread the directions and boiled/simmered the onions and garlin with the veg. broth. Then realized my error and added a little olive oil to the water. It still turned out perfect minus all of the extra olive oil from sauteing, and less fat too! Just PERFECT comfort food for the fall!