Roasted Carrot Soup

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