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.
Share
- ✉
-
Author Notes: A toasty warm version of a traditional style carrot soup. - Reeve - Reeve
Food52 Review: 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 - A&M
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
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
27 days ago chrissyleer
Delicious and simple once you get everything chopped. I added a sweet potato, topped with yogurt + crispy roasted chickpeas...yum!
29 days ago Nick Kenny
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!
2 months ago Sarah Gillis
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!
3 months ago sdschorr
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...
4 months 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...
4 months 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!
4 months 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
4 months ago laurenlocally
Everyone in the household, from 1 year to 35+ loved this soup!
5 months ago Kari2011
I made this yesterday. It was delicious and "buttery" without the butter. Thank you for this great addition.
5 months 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.
6 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.
6 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
6 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!
6 months ago reahpeah
Had this for lunch, left in the ginger. Delicious!
6 months ago ginampen
Great recipe! I will be adding it to my fall meals rotation!
7 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!
7 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!
7 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!
7 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!
7 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!
7 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!
7 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!
7 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!
7 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!
7 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!
7 months ago medstudentwife
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!
7 months ago Island Food
It was a big hit, can't wait to make to again!
8 months ago Celestyyne
Really wonderful... by letting the carrots roast and then caramelize, the flavor was really rich and hearty. Thank you!
8 months ago shs
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
8 months ago EmilyJane
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!
8 months ago Betsie
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...#
10 months ago Sena
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!
11 months ago Atmcgovern
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.
about 1 year ago thurston
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!
about 1 year ago meganvt01
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 :)
about 1 year ago tweeter10
This soup is great! It is easy to make, all ingredients are in the pantry and is so very tasty!
about 1 year ago Teri
We had this for our Food52 party. So wonderful.
over 1 year ago nnnikki
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.
over 1 year ago good for the soul
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.
over 1 year ago shoestringmama
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.
over 1 year ago Rosebuddd
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!
over 1 year ago Sooz
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.
over 1 year ago leighbe
I really liked raw carrots better than cooked, but this soup is really good and so simply to make!! :)
over 1 year ago erinrae
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.
over 1 year ago Leslie Bacon
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.
over 1 year ago Leslie Bacon
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.
over 1 year ago Leslie Bacon
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.
over 1 year ago P. Roehl
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!
over 1 year ago DAVILCHICK
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.
over 1 year ago dani
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!
over 1 year ago dani
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!
over 1 year ago Katie
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!!
over 1 year ago MaureenOnTheCape
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!
over 1 year ago MaureenOnTheCape
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!
over 1 year ago MaureenOnTheCape
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!
over 1 year ago vivanat
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.
over 1 year ago Warren
Can this be made a day before and reheated and still be as good?
over 1 year ago dani
It's better and I took it for lunch at work several days.
over 1 year ago dani
It's better and I took it for lunch at work several days.
over 1 year ago dani
It's better and I took it for lunch at work several days.
over 1 year ago EmilyC
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.
over 1 year ago peartart
I made a similar carrot soup, but caramalized the carrots in my pressure cooker (15 PSI for 20 minutes) - fabulous, complex, sweet flavour.
over 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Made this tonight. Sensational. And so simple. Just love it!!! ;o)
over 1 year ago JSaez
I made this the other day. Simply amazing! I love how healthy, simple, and tasty it is. Thank you.
over 1 year ago totalnoms
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.
over 1 year ago TheWimpyVegetarian
I made this tonight and it was just wonderful!! Great, great recipe.
over 1 year ago fromage
Simple and incredibly delicious! And as a bonus, it's a beautiful soup!
about 2 years ago CarlaCooks
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!
about 2 years ago Bevi
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!
about 2 years ago DAVILCHICK
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. :)
about 2 years ago shortnmorose
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 :)
about 2 years ago CarolinaEpicurean
simple. delicious. nutritious. congrats!
about 2 years ago Table9
Congratulations!
about 2 years ago Angela @ the well-worn apron
Congratulations, can't wait to try this soup. Please let us know if your prize really dices, I'm intrigued.
about 2 years ago LocalSavour
Congratulations and nice job Reeve - Cant' wait to try this one!
about 2 years ago Kitchen Butterfly
Congratulations.......
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
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!
about 2 years ago Reeve
Thanks to everyone for voting!
about 2 years ago mainlinebooker
If you do use boxed veg broth which one would you recommend?
about 2 years ago Reeve
I like the Trader Joe's Organic, but I do keep some "Better than Bouillon" around for when I need a bit more.
about 2 years ago cheese1227
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.
about 2 years ago Reeve
I've never tried freezing it, I've never had any left over. Let me know how it goes.
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
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!
about 2 years ago Panfusine
Congratulations.. just made this yesterday, Simply divine!
about 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Congrats! This is a really lovely recipe.
about 2 years ago gingerroot
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!
about 2 years ago dymnyno
Congrats! I have been on a carrot binge lately and will try this!
about 2 years ago Stirnourish
Well done! Can't wait to try it.
about 2 years ago Sagegreen
Congrats!
about 2 years ago tniles
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!
about 2 years ago KitchVega
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!
about 2 years ago ennuianomie
Made this this afternoon - so simple and so flavourful. Thank you for the wonderful recipe - I will be making this soup again.
about 2 years ago Hannahmsoto
Sounds delicious
about 2 years ago thirschfeld
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.
about 2 years ago LocalSavour
This looks and sounds amazing...Congratulations!
about 2 years ago rinapedia
I love the simplicity of this!
about 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Congrats Reeves! This looks lovely and so delicious!
about 2 years ago cheese1227
Such a beauty! Congrats!
about 2 years ago gingerroot
Congrats on being a finalist! Will have to try this soon.
about 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Congrats on the EP and on being a finalist!
about 2 years ago Sagegreen
Great recipe. Congrats on being a finalist!
about 2 years ago wssmom
Wonderful! Congratulations on being a finalist!
about 2 years ago Panfusine
Congratulations! am gonna try it ASAP.
its a hard choice to pick between these two dishes!
about 2 years ago TiggyBee
I love the sound of this! Congrats!
about 2 years ago Midge
Congrats Reeve! This is my kind of soup. Can't wait to try it.
about 2 years ago totalnoms
hard to believe there is no cream in here- looks decadent! congratulations!
about 2 years ago Lizthechef
Beautiful - congratulations.
about 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Congrats! Love the elegant simplicity.
about 2 years ago Table9
Congrats!
about 2 years ago healthierkitchen
congratulations, this sounds terrific!
about 2 years ago TheWimpyVegetarian
This looks so full of carroty-goodness! I'm definitely making this over the weekend! Congrats on being a finalist!
about 2 years ago arielleclementine
congrats on being a finalist! this sounds lovely!
about 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Sounds wonderful! Thanks for posting this. I intend to try it!! ;o)