by Reeve
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A&M's Testing Notes:
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6 to 8 large carrots (about 1 3/4 pounds) Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
Salt Ask a question about this ingredient
6 cups vegetable stock (good quality, not too high in sodium) Ask a question about this ingredient
1 piece ginger, an inch long, peeled Ask a question about this ingredient
1 sprig thyme, plus more for garnish Ask a question about this ingredient
1/2 large sweet onion Ask a question about this ingredient
2 large garlic cloves, chopped Ask a question about this ingredient
Freshly ground black pepper Ask a question about this ingredient
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.
Ask a question about this stepMeanwhile, bring the stock to a boil, add the ginger and the sprig of thyme and simmer gently for 15 minutes.
Ask a question about this stepPut 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.
Ask a question about this stepRemove 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.
Ask a question about this stepUse 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.
Ask a question about this stepThis 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!
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.
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, 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!
If you do use boxed veg broth which one would you recommend?
I like the Trader Joe's Organic, but I do keep some "Better than Bouillon" around for when I need a bit more.
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've never tried freezing it, I've never had any left over. Let me know how it goes.
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!
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.
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!
Congrats Reeves! This looks lovely and so delicious!
Such a beauty! Congrats!
Congrats on being a finalist! Will have to try this soon.
Congratulations! am gonna try it ASAP.
its a hard choice to pick between these two dishes!
hard to believe there is no cream in here- looks decadent! congratulations!
Beautiful - congratulations.
Congrats! Love the elegant simplicity.
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)
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
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Six of the nine ingredients: onion, olive oil, ginger, thyme, carrots, and garlic. (Missing from the photo: vegetable stock, salt and pepper.)
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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 its magic.
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Amanda neatly arranges carrots on a baking sheet.
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They get tossed with a little olive oil and some salt.
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And then under the broiler!
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Smashin' garlic.
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We put the thyme and the ginger into the stock to infuse.
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After about 5 minutes under the broiler, our carrots looked like this. We flipped them and put them back in the oven.
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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.
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Amanda browns the onions to start the base of the soup.
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Once they were soft and caramelized, she added the garlic.
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And we tipped in the roasted carrots.
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In goes the infused veggie stock -- sans ginger and thyme sprig.
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After a 5 minute simmer, we tried to blend the soup, but our fat carrot chunks proved too much for this immersion blender.
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So, we resorted to the trusty Waring.
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Much better!
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Time to taste!
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See how happy we are during this second batch of blending, fortified with spoonfuls of delicious soup?
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If your soup is too thick, just add some water or more broth and reheat gently before serving.
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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!