Boil
Roasted Carrot Soup
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194 Reviews
clayshapes
February 7, 2023
Really delicious! If I'd read the reviews before I started cooking I would have done what many suggest - roasting the onions along with the carrots (I convection roasted the carrots, rather than broiling - less hands on, and delicious caramelized result). I happened to have a batch of recently made mujadra in the fridge (spiced lentils/onions/rice) and added a dollop on top when serving, for even more flavour and a hit of texture and perfect protein. Will be making this for the freezer in individual servings for delicious quick lunches, alongside already frozen packets of mujadra. It's a nice complimentary combo.
Charles
January 4, 2023
Straight-forward & easy-to-follow recipe. Like others, I roasted the carrots, onions, & garlic together (450 for 25 minutes). I used chicken stock 'cause that's what I had - no fresh ginger so I squeezed in about a teaspoon of ginger paste. And we added a dollop of sour cream to the served bowls along with the thyme garnish. All this is to say that this is a flexible & forgiving recipe. The soup? It was delicious - I saved the recipe so I can make it often.
kaiheartfood
June 5, 2022
Easy to make, delightful to eat! Tossed in some miso after the garlic cooked for a minute (inspired by the soup video that was playing in the sidebar when I was looking at this), grated some of the ginger from the simmer pot into solids before blending, and finished with a little rice wine vinegar and a little pomegranate molasses to highlight the lighter end of the flavors a little. Oh, and just a little fresh thyme on top when serving for that aroma.
Gabrielle
April 28, 2022
As someone who doesn't normally enjoy making soups, this turned out so delicious! I will definitely roast all the veggies together next time, based on the other comments. I also added about 3x the garlic, 2x the thyme, kept only a bit of the ginger in the broth (but recommend keeping all of it in there to really enhance the ginger flavor, otherwise it was a bit too mild for me) and finally: added a couple splashes of fish sauce to the broth which really brought it all together!
Gingarr
August 8, 2021
I used regular chicken stock cubes, which probably have a lot of salt in them and added no additional salt. The soup was still a bit too salty which made me feel "meh" about this soup. Also the carrots I used were starting to wilt so not sure if that affected the taste as well. I will make this again using fresh carrots and low sodium stock and hope it turns out a bit tastier. I did roast the carrots as instructed in the recipe.
Sherri S.
February 14, 2021
Adding this recipe in my rotation. Not only fast and easy, and deliciously healthy too. I was short on carrots and subbed a half of sweet potato. I added nutritional yeast, 3 T as well. Followed all other instructions though was not sure of the amount of broth so I started with 4 cups and ended up using 5. (I like a thicker soup). Immersion was great as I could leave some small pieces of carrot versus a full puree. I can see adding chickpeas or lentils to this recipe for a full vegan meals.
ManinMe
February 3, 2021
Like others, I roasted my carrots, instead of broiling my carrots. I used a sizable piece of ginger to infuse the vegetable stock. I discarded the ginger and thyme, as the recipe instructs, without loss of flavor. I made my soup in advance, allowing the flavors to marry. For additional piquancy, I garnished my soup with Serendib's Tamarind Chutney. (Serendib is an authentic Indian and Sri Lankan restaurant located in Ellsworth, Maine, of all places.) Then, I added a dollop of nonfat, Greek yogurt. Serendib's line of very fine, hot pepper paste and chutneys is available by mail-order at Leaf and Anna, a charming store, near the intersection of Naskeag Road and the main commercial street in Brooklin, Maine. I HAVE NO FINANCIAL STAKE IN MY POST. But, the proprietor of Leaf and Anna is a long-time, dear friend. . . . Serendib's hot pepper paste is superior to all I have tasted!
kmercury
October 28, 2020
This is very good! I added tarragon and some chili flakes and it’s going to be a big batch regular in our house.
Maggi B.
October 27, 2020
I added a generous dollop of some homemade Harissa along with a 1/2 cup white miso. Came out just lovely. I will be adding this in to the rotation. :)
Kate
January 10, 2020
I thought this was great but made some tweaks per other reviews, some of which worked and others not so much. I roasted the carrots, onions, and garlic together in a 425 degree oven, versus broiling; 2T of oil was plenty to coat all the veggies and all I used. I didn’t add salt because I was using prepared stock (Better Than Bouillon). I puréed the simmered ginger with the soup, as there was no discernible ginger flavor from the simmered ginger alone. And I started with 4 cups of stock per reviews that the soup was too thin with 6, but with 4 the soup was like a thick puréed baby food (I weighed the carrots) and ended up adding 3 more cups, for 7 total. And I added lemon juice to serve—acid was essential. The finished result was rich and flavorful, especially for a soup that was essentially a bunch of carrots, and I’ll make it again, for sure.
rosecedar
October 20, 2019
Regarding vegetable stock. If you ever cook your own chickpeas for humus or otherwise (which I highly recommend over canned), save/freeze the cooking water. It makes amazing soup stock.
Janine M.
March 7, 2019
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 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? 🤔
LRCooks
November 23, 2019
Hey Janine - stock vs broth would not make a difference. It just comes down to the volume of liquid. Try adding 1 cup less broth/stock next time. Blend it up and then add more if needed. Always easier to add more liquid if it's too thick! Hope that helps :)
Island M.
March 2, 2019
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!
ELCookie
February 17, 2019
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.
molly L.
February 11, 2019
delicious! a little more time consuming than the 15 mins the recipe stated but turned out lovely and I'll definitely make again.
Jasser A.
December 16, 2018
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.
Kateq
November 6, 2018
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!
Contessa T.
July 23, 2018
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! :)
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