Roasted Carrot Soup

By • February 25, 2011 • 147 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.
Jump to Comments (147)

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

Comments (147) Questions (4)

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about 1 month ago Liza

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

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about 1 month ago Liza

I usually substitute the thai chili sauce for red curry paste since I'm not a huge fan of spicy food

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4 months ago Andrea Meehan

Lovely! Thanks!

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6 months 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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6 months 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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7 months 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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7 months 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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6 months ago LeeLeeBee

I prefer this soup thicker than specified (probably about 4 cups of stock?), double the ginger and thyme, a dash of ground cumin or coriander, and with a hit of acid added right before serving. I use verjuice when I have it, lemon or lime juice when I don't.

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6 months ago LeeLeeBee

Oh, and I just saute the ginger and garlic together - I love a big hit of ginger, not just an infusion.

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7 months ago Wanda

So good!

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8 months 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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8 months 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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8 months ago Tutti

Phenomenal!

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8 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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8 months 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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8 months 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!

Stringio

9 months ago Brittany Struss

does anyone know what the serving size is?

Stringio

10 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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10 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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10 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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10 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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10 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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10 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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10 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!

Stringio

10 months ago Angélique Pamplemouss

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

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10 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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10 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.