Roasted Carrot Soup

By • February 25, 2011 • 142 Comments


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Author Notes: A toasty warm version of a traditional style carrot soup. - ReeveReeve

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&MA&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
  1. 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.
  2. Meanwhile, bring the stock to a boil, add the ginger and the sprig of thyme and simmer gently for 15 minutes.
  3. 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.
  4. 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.
  5. 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.

Tags: can be made ahead, quick, roast, savory

Comments (142) Questions (4)

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3 days ago Remy Smith DeVito

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.

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9 days ago cniklas

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.

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13 days ago christina vincent

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.

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13 days ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

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)

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19 days ago Wanda

So good!

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about 1 month ago averything

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 !

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about 1 month ago bananaconda

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!

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about 1 month ago Tutti

Phenomenal!

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2 months ago Rebecca Cherry

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).

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about 1 month ago Megan Chew

Thank you for leading me to the Bacon Jam recipe! Never heard of it and I about fell off my chair. Plan to make your exact meal ASAP. An insane version of the classic (tomato) soup with grilled cheese.

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about 1 month ago Wendy Lestina

Wow, I am an Airbnb host and my non-vegetarian guests are going to be in heaven over this one. Thank you, Rebecca!

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3 months ago Brittany Struss

does anyone know what the serving size is?

Stringio

3 months ago Caroline Conger

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.

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3 months ago ATG117

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.

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3 months ago Valerie

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.

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4 months ago [email protected]

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.

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4 months ago christina vincent

I use unsalted stock for all soups and stews. Tasting after simmering will determine the amount of salt to add. I recall I did add additional stock after pureeing to thin slightly. I agree that the ginger was not pronounced. I will try bruising the piece of ginger before adding to my next batch.

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3 months ago [email protected]

I could have tasted after simmering, but being the nerd that I am I added salt to the carrots before roasting them as outlined in the recipe. So I either added too much then and should not do it next time, or/and I will definitely use unsalted broth for this soup next time, or maybe even water.

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4 months ago CelliSean

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!

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4 months ago Angélique Pamplemouss

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

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4 months ago lembest

this is great with some roasted chicken meat :) you may also see my personal blog of roasted chicken that became alechon business in Asia

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4 months ago christina vincent

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.

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4 months ago jslade

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

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4 months ago Abbey

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

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4 months ago jan drury

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

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5 months ago kitchenista

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.

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5 months ago Nepocon

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

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6 months ago tulip549

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!

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12 months ago chrissyleer

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

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12 months 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!

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about 1 year 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!

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about 1 year 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...

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about 1 year 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...

Stringio

about 1 year 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!

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about 1 year 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

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over 1 year ago laurenlocally

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

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over 1 year ago Kari2011

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

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over 1 year 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.

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over 1 year ago Sara from Brooklyn

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.

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over 1 year 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

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over 1 year 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!

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over 1 year ago reahpeah

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

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over 1 year ago ginampen

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

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over 1 year 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!

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over 1 year 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!

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over 1 year 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!

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over 1 year 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!

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over 1 year 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!

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over 1 year 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!

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over 1 year 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!

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over 1 year 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!

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over 1 year 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!

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over 1 year 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!

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over 1 year 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!

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over 1 year ago Island Food

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

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over 1 year ago Celestyyne

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

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over 1 year 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

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over 1 year 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!

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over 1 year 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...#

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over 1 year 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!

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almost 2 years 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.

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almost 2 years 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!

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about 2 years 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 :)

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about 2 years ago tweeter10

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

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about 2 years ago Teri

We had this for our Food52 party. So wonderful.

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about 2 years 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.

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about 2 years 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.

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about 2 years 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.

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about 2 years 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!

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about 2 years 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.

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over 2 years ago leighbe

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

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over 2 years 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.

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over 2 years 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.

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over 2 years 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.

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over 2 years 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.

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over 2 years 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!

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over 2 years 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.

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over 2 years 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!

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over 2 years 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!

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over 2 years 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!!

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over 2 years 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!

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over 2 years 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!

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over 2 years 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!

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over 2 years 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.

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over 2 years ago Warren

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

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over 2 years ago dani

It's better and I took it for lunch at work several days.

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over 2 years ago dani

It's better and I took it for lunch at work several days.

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over 2 years ago dani

It's better and I took it for lunch at work several days.

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over 2 years 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.

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over 2 years 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.

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over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

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

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over 2 years ago JSaez

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

Mallory

over 2 years 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.

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over 2 years ago TheWimpyVegetarian

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

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over 2 years ago fromage

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

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about 3 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!

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about 3 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!

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about 3 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. :)

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about 3 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 :)

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about 3 years ago CarolinaEpicurean

simple. delicious. nutritious. congrats!

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about 3 years ago Table9

Congratulations!

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about 3 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.

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about 3 years ago LocalSavour

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

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about 3 years ago Kitchen Butterfly

Congratulations.......

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about 3 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!

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about 3 years ago Reeve

Thanks to everyone for voting!

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about 3 years ago mainlinebooker

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

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about 3 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.

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about 3 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.

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about 3 years ago Reeve

I've never tried freezing it, I've never had any left over. Let me know how it goes.

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about 3 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!

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about 3 years ago Panfusine

Congratulations.. just made this yesterday, Simply divine!

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about 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congrats! This is a really lovely recipe.

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about 3 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!

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about 3 years ago dymnyno

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

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about 3 years ago Stirnourish

Well done! Can't wait to try it.

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about 3 years ago Sagegreen

Congrats!

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about 3 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!

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about 3 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!

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about 3 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.

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about 3 years ago Hannahmsoto

Sounds delicious

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about 3 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.

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about 3 years ago LocalSavour

This looks and sounds amazing...Congratulations!

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about 3 years ago rinapedia

I love the simplicity of this!

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about 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congrats Reeves! This looks lovely and so delicious!

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about 3 years ago cheese1227

Such a beauty! Congrats!

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about 3 years ago gingerroot

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

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about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Congrats on the EP and on being a finalist!

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about 3 years ago Sagegreen

Great recipe. Congrats on being a finalist!

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about 3 years ago wssmom

Wonderful! Congratulations on being a finalist!

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about 3 years ago Panfusine

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

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about 3 years ago TiggyBee

I love the sound of this! Congrats!

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about 3 years ago Midge

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

Mallory

about 3 years ago totalnoms

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

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about 3 years ago Lizthechef

Beautiful - congratulations.

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Congrats! Love the elegant simplicity.

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about 3 years ago Table9

Congrats!

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about 3 years ago healthierkitchen

congratulations, this sounds terrific!

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about 3 years ago TheWimpyVegetarian

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

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about 3 years ago arielleclementine

congrats on being a finalist! this sounds lovely!

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about 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

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