Roasted Carrot Soup

I think pureed soups have to be absolutely perfect in order to be right. This one is good, but maybe I'm not a pureed soup guy because I didn't think it was great. Kind of boring. Maybe it needed to be pushed through a siv to have that silky texture to make it more interesting? I broiled the carrots, onions and ginger prior to putting them in the soup. I added miso and fish sauce and some black garlic. I added a little maple syrup and some rice wine vinegar. Still kind of bland. Even topped it with truffle oil and thyme leaves. Maybe too much? It just wasn't wow, it was just kind of good.

Really delicious! If I'd read the reviews before I started cooking I would have done what many suggest - roasting the onions along with the carrots (I convection roasted the carrots, rather than broiling - less hands on, and delicious caramelized result). I happened to have a batch of recently made mujadra in the fridge (spiced lentils/onions/rice) and added a dollop on top when serving, for even more flavour and a hit of texture and perfect protein. Will be making this for the freezer in individual servings for delicious quick lunches, alongside already frozen packets of mujadra. It's a nice complimentary combo.

Straight-forward & easy-to-follow recipe. Like others, I roasted the carrots, onions, & garlic together (450 for 25 minutes). I used chicken stock 'cause that's what I had - no fresh ginger so I squeezed in about a teaspoon of ginger paste. And we added a dollop of sour cream to the served bowls along with the thyme garnish. All this is to say that this is a flexible & forgiving recipe. The soup? It was delicious - I saved the recipe so I can make it often.

Easy to make, delightful to eat! Tossed in some miso after the garlic cooked for a minute (inspired by the soup video that was playing in the sidebar when I was looking at this), grated some of the ginger from the simmer pot into solids before blending, and finished with a little rice wine vinegar and a little pomegranate molasses to highlight the lighter end of the flavors a little. Oh, and just a little fresh thyme on top when serving for that aroma.

As someone who doesn't normally enjoy making soups, this turned out so delicious! I will definitely roast all the veggies together next time, based on the other comments. I also added about 3x the garlic, 2x the thyme, kept only a bit of the ginger in the broth (but recommend keeping all of it in there to really enhance the ginger flavor, otherwise it was a bit too mild for me) and finally: added a couple splashes of fish sauce to the broth which really brought it all together!

I used regular chicken stock cubes, which probably have a lot of salt in them and added no additional salt. The soup was still a bit too salty which made me feel "meh" about this soup. Also the carrots I used were starting to wilt so not sure if that affected the taste as well. I will make this again using fresh carrots and low sodium stock and hope it turns out a bit tastier. I did roast the carrots as instructed in the recipe.

Adding this recipe in my rotation. Not only fast and easy, and deliciously healthy too. I was short on carrots and subbed a half of sweet potato. I added nutritional yeast, 3 T as well. Followed all other instructions though was not sure of the amount of broth so I started with 4 cups and ended up using 5. (I like a thicker soup). Immersion was great as I could leave some small pieces of carrot versus a full puree. I can see adding chickpeas or lentils to this recipe for a full vegan meals.

Like others, I roasted my carrots, instead of broiling my carrots. I used a sizable piece of ginger to infuse the vegetable stock. I discarded the ginger and thyme, as the recipe instructs, without loss of flavor. I made my soup in advance, allowing the flavors to marry. For additional piquancy, I garnished my soup with Serendib's Tamarind Chutney. (Serendib is an authentic Indian and Sri Lankan restaurant located in Ellsworth, Maine, of all places.) Then, I added a dollop of nonfat, Greek yogurt. Serendib's line of very fine, hot pepper paste and chutneys is available by mail-order at Leaf and Anna, a charming store, near the intersection of Naskeag Road and the main commercial street in Brooklin, Maine. I HAVE NO FINANCIAL STAKE IN MY POST. But, the proprietor of Leaf and Anna is a long-time, dear friend. . . . Serendib's hot pepper paste is superior to all I have tasted!

This is very good! I added tarragon and some chili flakes and it’s going to be a big batch regular in our house.

I added a generous dollop of some homemade Harissa along with a 1/2 cup white miso. Came out just lovely. I will be adding this in to the rotation. :)

I thought this was great but made some tweaks per other reviews, some of which worked and others not so much. I roasted the carrots, onions, and garlic together in a 425 degree oven, versus broiling; 2T of oil was plenty to coat all the veggies and all I used. I didn’t add salt because I was using prepared stock (Better Than Bouillon). I puréed the simmered ginger with the soup, as there was no discernible ginger flavor from the simmered ginger alone. And I started with 4 cups of stock per reviews that the soup was too thin with 6, but with 4 the soup was like a thick puréed baby food (I weighed the carrots) and ended up adding 3 more cups, for 7 total. And I added lemon juice to serve—acid was essential. The finished result was rich and flavorful, especially for a soup that was essentially a bunch of carrots, and I’ll make it again, for sure.

Regarding vegetable stock. If you ever cook your own chickpeas for humus or otherwise (which I highly recommend over canned), save/freeze the cooking water. It makes amazing soup stock.

Hi there-
I made this soup today and not sure what I did wrong? The soup came out really watery. It does taste pretty good tho. I’m going to let it cool down a bit and then use the immersion blender again to see if that makes a difference. Could it be because I used a vegetable broth instead of a stick by accident? 🤔

I roast the onion & garlic along with the carrots for a richer flavor. If you have time, make your own vegetable stock - it’s worth it!

This is delicious and has become one of our top soup recipes

Made this this afternoon. On a liquid diet and not really feeling up to cooking, so I used vegetable broth from a carton. Since it was only 4 cups, used a little less carrot but a whole small onion. The soup is delicious. Even the eaters in the family went back for more.

delicious! a little more time consuming than the 15 mins the recipe stated but turned out lovely and I'll definitely make again.

This was really delicious and healthy. Not too hard to make.

This has become a favorite of mine. Next time I'll try roasting the garlic with the carrots (I could hardly taste the garlic as is) and I'd make a homemade veggie stock. The store bought ones just don't do the recipe justice. Also do not skip the tyme. I couldn't find any so I skipped it the thyme the first time (hehehehe) and it just didn't come to life as much.

Great soup! I collected all the odds and ends from the vegetable drawer and put them to simmer in a pot of water with some peppercorns and herbs. Went about my business and returned in two hours to prep the carrots, pre-heat the oven and roast the veg. In another hour I strained the stock, added the ginger and fresh thyme, and brought it to a boil. I sauteed the onions and garlic, scraped all the carrots in and poured in the broth, and let it simmer. Later I poured it all into the blender and voila! What a knockout soup! Little effort, little active work, and superior result! Imagine if I had vegetable stock on hand!

This was absolutely scrumptious. Mine came out much thinner than the photos, but next time -- and there WILL be a next time! -- I'll just use less broth. Thank you all who commented to inform all of us browsing these recipes that this was indeed a winner! :)

I made this with the plan of freezing it for my mom who had surgery so she wouldn't have to cook for awhile. It was so good we decided to make a second batch to freeze and ate had it for dinner that night. It's easy, wonderful, rich and all around delicious. If you think you don't love carrots, this will change your mind!!! It's now become a go to for easy soup during the week.

Wow! I need to roast my carrot the next time I make carrot soup and I bet it is worth the time and effort. Thanks for sharing! Here is my carrot coriander soup recipe: https://ethnicspoon.com/carrot-coriander-soup/

After my first spoonful I thought "huh, not bad, but is this really a contest winner?" Then before I knew it I was at the bottom of my bowl. As the soup cools the sweetness of the onions and carrots really shines. What a great healthy recipe!

This was so delicious. I made it almost exactly as described (I had no thyme on hand), with carrots from our garden, and it was just lovely.

This was amazing. I made it with the ingredient list exactly as listed although I did roast the carrots for about 30 minutes in a 425 F oven instead of under the broiler I weighed out the carrots before cutting up and glad I did since I didn't have as enough based on carrot count. It turned out amazing.

I love pureed soups, and even I was surprised by how tasty this is! The description above the recipe really describes it spot on. Roasting the carrots gave it a bit of a buttery flavor. I sprinkled dried thyme in the simmering broth because I didn't have any fresh. I used Better Than Bouillon, a mix of the roasted garlic and vegetable.

Recipe for "Plenty" Moroccan Carrot Salad:
Sometimes it takes somebody new to make you fall in love again with an old friend. In this case, it was British author Yotam Ottolenghi's twist on the familiar Moroccan carrot salad from his wonderful new book "Plenty." Spiced with serrano chiles and perfumed with an exotic blend of cloves, ginger, coriander, cinnamon, paprika and cumin, the salad is finished with what seems to be an impossible amount of chopped cilantro — 2½ cups. Impossible, that is, until you taste it.

Spicy Moroccan carrot salad

Total time: 45 minutes, plus cooling time

Servings: 4

Note: Adapted from "Plenty" by Yotam Ottolenghi

2 pounds carrots

1/3 cup olive oil, plus extra to finish

1 onion, finely chopped

1 teaspoon sugar

3 garlic cloves, crushed

1 serrano chile, finely chopped (and seeded, if you want less heat)

1 green onion, finely chopped

1/8 teaspoon ground cloves

1/4 teaspoon ground ginger

1/2 teaspoon ground coriander

3/4 teaspoon ground cinnamon

1 teaspoon sweet paprika

1 teaspoon ground cumin

1 tablespoon white wine vinegar

1 tablespoon chopped preserved lemon

Salt

2 1/2 cups cilantro leaves, coarsely chopped, plus extra to garnish

1/2 cup Greek yogurt, chilled

1. Peel the carrots and cut them, depending on their size, into cylinders or semicircles one-half-inch thick; all the pieces should end up roughly the same size. Place in a large saucepan and cover with salted water. Bring to a boil, then turn down the heat and simmer until tender but still crunchy, about 10 minutes. Drain in a colander and leave to dry out.

2. Heat the oil in a large pan and saute the onion over medium heat until soft and slightly brown, about 12 minutes. Add the cooked carrots to the onion, followed by the sugar, garlic, chile, onion, cloves, ground ginger, coriander, cinnamon, paprika, cumin, vinegar and preserved lemon.

3. Remove from the heat. Season liberally with salt, stir well and leave to cool.

4. Before serving, stir in the cilantro, taste and adjust the seasoning if necessary. Serve

in individual bowls with a dollop of yogurt, a drizzle of oil and a garnish of the extra cilantro.

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Recipes from Closet Cooking

Bacon Jam and Avocado Grilled Cheese Sandwich with Fried Egg
Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes
A grilled cheese sandwich stuffed with sweet, salty, smoky and spicy bacon jam, cool and creamy avocado, a fried egg with runny yolk and plenty of ooey gooey melted cheese.

ingredients
1/2 teaspoon bacon grease or butter (optional)
1 egg (optional)
1 tablespoon butter, room temperature
2 slices bread
2 tablespoons bacon jam Recipe Below
1 cup cheddar, shredded, room temperature
1/2 medium avocado, sliced, room temperature
directions
Heat the bacon grease in a pan over medium heat, add the egg and fry sunny side up, about 2-3 minutes ans set aside.
Butter the outside side of each slice of bread, spread the bacon jam on the inside, place one slice in the pan buttered side down, sprinkle on half of the cheese, then top with avocado, fried egg and the remaining cheese followed by the remaining slice of bread, buttered side up.
Cook until golden brown on both sides and the cheese is melted, about 2-4 minutes per side.

This really yum yum , had a few times now. Sometimes added half & half carrot butternut squash, still lovely. Calling on Tawney Duckworth you said you were serving this with a Morrocan carrot salad love to know how you make that!

Surprisingly good for how simple the recipe is - worth trying out!

Hello Cheryl :-)
Can l please ask you how do you make your own veggie stock?
Thank you!! Helena

Just delicious! But initially I didn't think so. After cooking, I added salt and I felt that the salt overpowered the inherent sweetness. So I set it aside in the refrigerator. Pulled this out for lunch today and reheated. How wonderful this is! I doubled the ginger and like others pureed it back into the soup. I also used my homemade vegetable stock (I am really on a roll making vegetable stock now from scraps, etc.). Thank you!

Oh my goodness that is heavenly! I left the ginger in and love the depth of flavor. I used my bullet to puree. I did add water at the end as it was quite thick. So easy....yum.

I made this soup this afternoon and it is just delicious. Thanks.

This was a really, really interesting soup-- in a good way! As other commenters noted, I reserved about 1/4 of the ginger and a few leaves of the herb (tarragon-- the store was out of thyme) to puree into the soup. I added those with the garlic to briefly saute. Made a delicious office lunch the next day.
One note-- don't be like me and read "6 to 8 carrots" and then just not weigh them! I picked up a bunch of 7 carrots at the store without measuring, and even cutting the liquid down to 4c made for a fairly thin soup. It was still delicious, but next time, I'll go by weight.

OMG, this soup was amazing!! I used carrots from the CSA and the soup was phenomenal. I did add about 1/4 of the ginger to the soup to be puréed. I will be making this over and over again throughout the Fall!

Oh, my goodness. This was fabulous! I tossed the chopped carrots with just enough truffle oil to cover them. My husband sampled it first and exclaimed, "Oh, my...well, I don't know what you're having for dinner, but I'm having this!" Thank you for a great recipe that I will be making over and over.

I took the advice of others and added the ginger and thyme from the simmering broth and added it into the soup. I also roasted the carrots at 425 degrees for 15-20 minutes instead of broiling them. This came out beautifully; a richer take on the carrot ginger soup I normally make.; perfect for the cold temperatures!

Turned out perfect, I looked at the other comments and doubled the thyme and ginger. Removed the thyme and puréed the ginger. I did add an additional cup of broth to avoid overly thick soup, but overall pretty awesome. I am partnering it with Plenty Moroccan Carrot Salad for a veggie forward dinner party!

I made this recipe recently and was swimming in oil by the end of cooking.. I think its just too sweet for me too which is a shame as it looks so inviting.

I just made this for dinner using virgin coconut oil instead of olive oil and it is AMAZING!

really tasty... but this one is my personal favorite carrot soup http://www.bonappetit.com/recipe/carrot-coconut-soup

Lovely! Thanks!

Phenomenal. Added slight touch of coriander and cumin seed (ground) because I was too lazy to go out in my yard. Thanks for a great recipe.

Similar recipes historically result in overly thickened soup which will require thinning and added flavoring. One would think such a simple recipe would be able to produce the desired flavors and consistency ,but no such luck.

Antonia, I have made this soup with Kitchen Basics unsalted vegetable stock and unsalted chicken stock. Both were excellent. I also suggest using organic or baby carrots that are bright orange and tender. Some carrots are too woody and lack flavor.
I garnish the soup with thyme leaves for added flavor.

What brand of stock does Food52 use for this? I have made this twice now, each time using a good, flavorful homemade stock, and frankly, have been underwhelmed. I use only the freshest vegetables from the farmers' market, juicy ginger that's locally grown, and I pick English thyme from my bush minutes before dropping in the pot. I broil the carrots until just black on some of the edges. Still, I cannot understand what all the fuss is about. I'm wondering if perhaps I should try this with a commercial stock. Also, is the thyme supposed to disappear? I notice the ginger, but not the thyme. ;o)

So good!

I sprinkle the carrots with my Moroccan spice mix ( from the Burgoo cookbook ) before roasting under the broiler - wonderfully warm and rich without cream etc...thanks for a great recipe !

I added a cut up sweet potato and two parsnips to the carrots I roasted...yum! The roasting adds a layer of flavor I've not had before in a carrot soup. Well done...it's now one of my favorite recipes!

Phenomenal!

No longer am I in doubt as to why this won the Best Carrot Recipe contest. i whipped this out, tonight, as an accompaniment to a Bacon jam, Avocado, Cheddar Grilled Cheese (from Closet Cooking). Both are Don't Judge a Recipe by Its Ingredients List creations. This soup is complex in flavor but simple in preparation. I touched it up with a tad bit lemon juice and a dash of ground coriander, at the end. It is going on my Deliciousness on a Budget list (alongside that grilled cheese).

does anyone know what the serving size is?

I loved this soup! I made a few unanticipated changes while cooking and it still turned out well. I used about half of a head of garlic and subbed out 1 cup of stock for white wine.

Finally got around to making this soup. It was great, but I found the ginger to be almost undetectable. Next time, I may grate in some more ginger. I also plan to add more thyme, because it too was slightly less pronounced than I would have liked it. Finally, I added a touch of lemon at the end. I thought the acidity brightened the soup beautifully.

I added white pepper and lemon juice to the finished soup, then a crumble of gorgonzola! Yum, so many ways to dress this lovely soup.

Made this yesterday according to recipe and found I oversalted a bit, or the veg stock (Swanson's) was salty. Came out super thick so I tried to dilute with more stock, but still very thick. I'm going to thin with water for next servings and see what happens. I also think either grating ginger & leaving in or somehow increasing it would be more to my taste. But love it for the health benefits and now have an easy dinner to come home to for several nights.

This has become one of my favorite soups. The first time I didn't have any thyme and used fresh basil instead. Everyone I've cooked this for loves it!

So smokey and delicious! Had the smell of meat even though I used vegetable stock. Magic.

This is the third recipe for carrot soup that I have made recently, the least complicated and definitely the best. Roasting the carrots does magic adding depths of flavor to very simple ingredients.

This was so delicious and easy to make. Truly enjoyed it.

Carrot soup is generally too sweet for me, but this was SO good.

I made this for Thanksgiving weekend , my grandchildren loved it.Will make this again for sure.

I made with the listed ingredients, but changed the prep & cooking. I didn't chop up the garlic cloves, but rather smashed the cloves and let them brown but then removed them. I also sauteed the aromatics directly in the stockpot I later added the stock to. The soup was very, very flavorful and easy to make. It's a keeper, for sure.

Delicious! No thyme in the house, so I subbed in a good pinch of Berbere spice. Would definitely make again.

This was a delicious recipe! I used harissa-infused olive oil to broil my carrots and added some chili pepper instead of black pepper at the end. Both gave the soup quite a nice zing!

Delicious and simple once you get everything chopped. I added a sweet potato, topped with yogurt + crispy roasted chickpeas...yum!

This is the first recipe I tried from this site and it was delicious! Very deep flavors for how few ingredients there are listed. The ginger and thyme are must-haves, and it seemed like a soup that, while great on its own, would take to additions very well. Either toppings or additional spices.

Got me hooked on the site and this recipe!

I've made this soup twice now and love it more each time. Its so quick and easy to make and is so satisfying. I caramelized the onions and added several sprigs of thyme to the stock this time. Simply delicious!

This is pretty good-I just roasted the onions, carrots and garlic together (w/plenty of salt and olive oil), with foil over the top to help steam the carrots. I then blended everything together, and added some additional fresh thyme and a roasted sweet potato I had left over, as I found the soup a bit liquid-y. It's nice as a side w/meatloaf and roasted potatoes and roasted asparagus...

I love carrot soup, too! I have a similar recipe called Carrot & Sweet Potato Soup that also incorporates roasted veggies: http://cookingripe.com/carrot-sweet-potato-soup-orange-you-ready-for-some-soup/

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!

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

Everyone in the household, from 1 year to 35+ loved this soup!

I made this yesterday. It was delicious and "buttery" without the butter. Thank you for this great addition.

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.

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.

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

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!

Had this for lunch, left in the ginger. Delicious!

Great recipe! I will be adding it to my fall meals rotation!

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!

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!

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!

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!

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!

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!

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!

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!

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!

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!

I made this soup for my husband a while back and loved it! I'm bringing it back for my first dinner party in our new house. Very delicious soup!

It was a big hit, can't wait to make to again!

Really wonderful... by letting the carrots roast and then caramelize, the flavor was really rich and hearty. Thank you!

SOOOO good!! I'm not even a huge carrot fan, but the roasted carrots were so sweet and the soup had a richness that would make anyone believe that cream had been added. Yum

Such a great soup! So earthy and hearty - a definite hit when I made it for my family! Will definitely make again - next time, adding a sweet element like orange zest or a little bit of orange juice!

Thanks for this delish dish! I found it on Pinterest and then made a version of it, adding sweet potatoes. I posted it on my blog, Cooking Ripe!
Thanks for your recipe! Loved the addition of sweet potato. I used it as inspiration for my carrot and sweet potato soup posted on Cooking Ripe!
http://cookingripe.wordpress.com/2012/09/17/carrot-sweet-potato-soup-orange-you-ready-for-some-soup/#

I'm so glad I saw the link to this recipe this morning! It sounded so delicious (and easy to make) that I decided to make it tonight. Yum! It was hard to stop at just one serving. I have never been a fan of cooked carrots, but I am now. My hubby and I will cook this OFTEN! Well deserved award!

Made a batch of this today and was amazed. So simple yet so good. Adds a nice variety to our vegetarian diet. Thanks so much for this one.

just made this tonight...and i'm stuffed with goodness. this was great! well worth the work of pealing and chopping nearly two pounds of carrots. i loved the addition of ginger. people were guessing if i added curry or lemon zest to the soup...so i guess it added a sort of exotic flavor. i did brighten it a bit with some "white" balsamic (what is that anyways?). it really made the soup sing. excellent recipe. thanks!

This soup made my weekend. I had a tooth extracted and was dreading the soft food diet - but this soup is amazingly complex but easy to make. Very impressive and thanks for saving my weekend :)

This soup is great! It is easy to make, all ingredients are in the pantry and is so very tasty!

We had this for our Food52 party. So wonderful.

I was low on carrots, so did a 50-50 carrot-sweet potato mix, and garnished with Greek yogurt. Also being low on stock, I used Rapunzel vegan bouillon cubes. Delicious.

I really had doubts about this being as good as it looked just made and tasted it as written and was pleasantly surprised. I think a grilled cheese would go well with this. THe ginger and thyme add to the complexity without overpowering it.

This has become one of my go-to dinners - we absolutely love it and that includes my 7 yr old daughter!! Usually serve with grilled cheese or baked potato - makes it a very healthy and budget friendly dinner. Thank you for sharing.

Made this last night and it was wonderful. Even my carnivore loving husband who has grudgingly signed onto the concept of "meatless meals" and 4yr old daughter loved it. This recipe will be made again. Thank you!

I was looking for a different soup than the usual to feed the family. This is it! It was delicious and easy to make. The flavor is so rich. I wonder if it will freeze well. It would be easy to make a double recipe and freeze the extras.

I really liked raw carrots better than cooked, but this soup is really good and so simply to make!! :)

I made this with left over carrots and it was surprisingly delicious (I'm not an immense fan of carrots). I topped it with a tiny bit of sour cream and toasted pepitas, which I think made it much more interesting, though probably not a step soup/carrot purists would want to take.

I made this today (Boxing Day in London --) with the left over roasted carrots and parsnips from Christmas lunch... perfection. Really a wonderful soup --and since I had used some purple carrots, a beautiful purplish colour. Very well seasoned, deep flavour.

I made this today (Boxing Day in London --) with the left over roasted carrots and parsnips from Christmas lunch... perfection. Really a wonderful soup --and since I had used some purple carrots, a beautiful purplish colour. Very well seasoned, deep flavour.

I made this today (Boxing Day in London --) with the left over roasted carrots and parsnips from Christmas lunch... perfection. Really a wonderful soup --and since I had used some purple carrots, a beautiful purplish colour. Very well seasoned, deep flavour.

Love the concept of putting the ginger and thyme in the broth, rather than blending it up with the carrots. Super easy and delicious, not to mention wonderfully affordable for a college student like myself!

Made this about 8 months ago and roasted the carrots and it was superb. This time, for T-giving, I broiled the carrots and I have to say I didn't find the soup to be as rich, earthy, flavorful as when I had roasted them. Don't get me wrong - it was still wonderful but I think I'll stick to roasting next time.

This is the 1st recipe I've made from the holiday iPad app. It's just lovely a great for a cold day!
It's 9 am; I had a small cup just to taste and had to go back for a second. It's wonderful!

This is the 1st recipe I've made from the holiday iPad app. It's just lovely a great for a cold day!
It's 9 am; I had a small cup just to taste and had to go back for a second. It's wonderful!

I made this last night and it was absolutely fabulous. Thank you for what I am sure will be a new "go-to" meal for my family!!

A friend made this for our Food52 Potluck Dinner last weekend and everyone loved it. The cook apologized for the bits of charred carrot that remained in the soup but we all agreed it provided additional depth and interest, so don't be afraid if you have black bits too. They're delicious!

A friend made this for our Food52 Potluck Dinner last weekend and everyone loved it. The cook apologized for the bits of charred carrot that remained in the soup but we all agreed it provided additional depth and interest, so don't be afraid if you have black bits too. They're delicious!

A friend made this for our Food52 Potluck Dinner last weekend and everyone loved it. The cook apologized for the bits of charred carrot that remained in the soup but we all agreed it provided additional depth and interest, so don't be afraid if you have black bits too. They're delicious!

We gets lots of carrots from our CSA and it's hard to eat them all. Finally made this today and it is outstanding - both for its flavor and the simplicity. Can't wait to make it again.

Can this be made a day before and reheated and still be as good?

Made this last night for dinner and really liked it! I've made many roasted vegetable soups (carrot, squash, etc.) but this one has a nice, unique flavor from broiling / charring the carrots.

I made a similar carrot soup, but caramalized the carrots in my pressure cooker (15 PSI for 20 minutes) - fabulous, complex, sweet flavour.

Made this tonight. Sensational. And so simple. Just love it!!! ;o)

I made this the other day. Simply amazing! I love how healthy, simple, and tasty it is. Thank you.

Thank you so much for this delicious recipe! I recently made it as my submission for my company's monthly Iron Chef competition... and won! The secret ingredient was ginger, so I grated some fresh ginger into the soup after blending, and it really added a great twist.

I made this tonight and it was just wonderful!! Great, great recipe.

Simple and incredibly delicious! And as a bonus, it's a beautiful soup!

I got a big bag of organic carrots in my CSA box, so a search on Food52 for carrots brought me to this recipe. The soup was delicious! Roasting the carrots gave such an interesting depth of flavor. Thanks for a great recipe!

I made this soup tonight for an NCAA supper. It was indeed earthy, complex, and hearty. The depth of flavor was very satisfying, and made a very nice first course for a TV dinner.
Thanks for such a nice recipe!

Today was a rainy Sunday morning so I decided it was the perfect day to make this soup and it is SPECTACULAR. I think I keep using that word a lot when describing food52's recipes. Thank you Reeve. Can't wait to have lunch. :)

this was DELICIOUS last night. it won with all my guests! also added a splash of balsamic and a bit of butter in caramelizing the onions. my new favorite recipe :)

simple. delicious. nutritious. congrats!

Congratulations!

Congratulations, can't wait to try this soup. Please let us know if your prize really dices, I'm intrigued.

Congratulations and nice job Reeve - Cant' wait to try this one!

Congratulations.......

Congratulations! When I pulled up the recipe today, I didn't realize you'd been announced as the winner. So glad for you - it got rave responses today at lunch!

Thanks to everyone for voting!

If you do use boxed veg broth which one would you recommend?

Congrats on the win for this beautiful soup!! I do have a question though. How well does it freeze? I like to make double batches of soup and freeze half for lazy days.

I just made this for a large group's luncheon, along with grilled 3-cheese sandwiches on crusty ciabatta. The soup is utterly breathtaking! Thank you very much!

Congratulations.. just made this yesterday, Simply divine!

Congrats! This is a really lovely recipe.

Congrats Reeve! My children harvested our dragon carrots (purple on the outside, orange on the inside) yesterday and we enjoyed your soup last night for dinner. What a lovely, simple and flavorful soup. I'll be making this again and again. Thank you!

Congrats! I have been on a carrot binge lately and will try this!

Well done! Can't wait to try it.

Congrats!

I love this recipe, I am now a fan of carrot soup over roasted butternut squash. I made my own vegetable stock with thyme the day before and it truly added in all over flavor bonus. I will definitely be making this again. The few ingredients-a pure form of carrots-is what drew me to this recipe. Thanks for sharing!

I am going to make this this week, just forgot to pick up the thyme and I realized I have no vegetable broth on hand. I can't wait to try this!

Made this this afternoon - so simple and so flavourful. Thank you for the wonderful recipe - I will be making this soup again.

Sounds delicious

I am certain the roasting of the carrots adds a nice depth to this soup. Wonderful recipe and I can't wait to try it.

This looks and sounds amazing...Congratulations!

I love the simplicity of this!

Congrats Reeves! This looks lovely and so delicious!

Such a beauty! Congrats!

Congrats on being a finalist! Will have to try this soon.

Congrats on the EP and on being a finalist!

Great recipe. Congrats on being a finalist!

Wonderful! Congratulations on being a finalist!

Congratulations! am gonna try it ASAP.
its a hard choice to pick between these two dishes!

I love the sound of this! Congrats!

Congrats Reeve! This is my kind of soup. Can't wait to try it.

hard to believe there is no cream in here- looks decadent! congratulations!

Beautiful - congratulations.

Congrats! Love the elegant simplicity.

Congrats!

congratulations, this sounds terrific!

This looks so full of carroty-goodness! I'm definitely making this over the weekend! Congrats on being a finalist!

congrats on being a finalist! this sounds lovely!

Sounds wonderful! Thanks for posting this. I intend to try it!! ;o)