Roasted Carrot Soup

By Reeve
February 25, 2011
173 Comments


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&MThe Editors

Serves: 4
Prep time: 15 min
Cook time: 30 min

Ingredients

  • 1 3/4 pounds carrots (about 6-8 large carrots)
  • 1/4 cup olive oil
  • 1 pinch salt (more to taste)
  • 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
  • 1 pinch Freshly ground black pepper

Directions

  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.

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Reviews (173) Questions (4)

173 Comments

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! :)
 
Heather L. July 2, 2018
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.
 
Analida B. February 22, 2018
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/
 
epicharis February 5, 2018
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!
 
Krista October 17, 2017
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.
 
Sharon D. September 30, 2017
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.
 
Mae September 21, 2017
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.
 
Peggy G. February 9, 2017
Recipe for "Plenty" Moroccan Carrot Salad:<br /> 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.<br /><br />Spicy Moroccan carrot salad<br /><br />Total time: 45 minutes, plus cooling time<br /><br />Servings: 4<br /><br />Note: Adapted from "Plenty" by Yotam Ottolenghi<br /><br />2 pounds carrots<br /><br />1/3 cup olive oil, plus extra to finish<br /><br />1 onion, finely chopped<br /><br />1 teaspoon sugar<br /><br />3 garlic cloves, crushed<br /><br />1 serrano chile, finely chopped (and seeded, if you want less heat)<br /><br />1 green onion, finely chopped<br /><br />1/8 teaspoon ground cloves<br /><br />1/4 teaspoon ground ginger<br /><br />1/2 teaspoon ground coriander<br /><br />3/4 teaspoon ground cinnamon<br /><br />1 teaspoon sweet paprika<br /><br />1 teaspoon ground cumin<br /><br />1 tablespoon white wine vinegar<br /><br />1 tablespoon chopped preserved lemon<br /><br />Salt<br /><br />2 1/2 cups cilantro leaves, coarsely chopped, plus extra to garnish<br /><br />1/2 cup Greek yogurt, chilled<br /><br />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.<br /><br />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.<br /><br />3. Remove from the heat. Season liberally with salt, stir well and leave to cool.<br /><br />4. Before serving, stir in the cilantro, taste and adjust the seasoning if necessary. Serve<br /><br />in individual bowls with a dollop of yogurt, a drizzle of oil and a garnish of the extra cilantro.
 
Peggy G. February 9, 2017
image1.JPG<br /><br />image2.JPG<br /><br /><br />Recipes from Closet Cooking<br /><br />Bacon Jam and Avocado Grilled Cheese Sandwich with Fried Egg<br />Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes<br />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.<br /><br />ingredients<br />1/2 teaspoon bacon grease or butter (optional)<br />1 egg (optional)<br />1 tablespoon butter, room temperature<br />2 slices bread<br />2 tablespoons bacon jam Recipe Below<br />1 cup cheddar, shredded, room temperature<br />1/2 medium avocado, sliced, room temperature<br />directions<br />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.<br />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.<br />Cook until golden brown on both sides and the cheese is melted, about 2-4 minutes per side.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />
 
Cheri M. July 15, 2016
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! <br />
 
Claire S. May 24, 2016
Surprisingly good for how simple the recipe is - worth trying out!
 
Helena March 7, 2016
Hello Cheryl :-)<br />Can l please ask you how do you make your own veggie stock? <br />Thank you!! Helena
 
Cheryl March 7, 2016
Certainly! And it couldn't be easier. I save all of my vegetable scraps (be sure to wash the whole vegetable before peeling): potato peelings, onion skins, tops of leeks & carrots, unused broccoli stems, cilantro/parsley stems, core of cabbage, etc. I save these in a plastic bag in the refrig during the week.Then I also look in my refrig for the unused veggies that are heading past their prime: carrots I need to replace, tired celery, old garlic. Just any vegetable I am never going to use. Put everything in a pot and cover with water. I add teaspoon or so of whole peppercorns and no salt, but you could salt it. Cover and bring to a boil then simmer. I like to simmer for 3 hours, but you could do less. Then strain and there you have it. Freeze if you're not going to use within a few days/week. Couldn't be easier and healthier. Hope that helps.
 
Janet October 28, 2016
I do this too, and the result is far better than anything you can buy, And it's a more efficient use of the grocery budget. <br />
 
Cheryl February 15, 2016
Just delicious! But initially I didn't think so. After cooking, I added salt and I felt that the salt overpowered the inherent sweetness. So I set it aside in the refrigerator. Pulled this out for lunch today and reheated. How wonderful this is! I doubled the ginger and like others pureed it back into the soup. I also used my homemade vegetable stock (I am really on a roll making vegetable stock now from scraps, etc.). Thank you!
 
Helena March 7, 2016
<br />a half a minute agoHelena<br /><br />Hello Cheryl :-)<br />Can l please ask you how do you make your own veggie stock? <br />Thank you!! Helena
 
Dale February 7, 2016
Oh my goodness that is heavenly! I left the ginger in and love the depth of flavor. I used my bullet to puree. I did add water at the end as it was quite thick. So easy....yum.
 
cheribarry January 23, 2016
I made this soup this afternoon and it is just delicious. Thanks.
 
MargaretB January 5, 2016
This was a really, really interesting soup-- in a good way! As other commenters noted, I reserved about 1/4 of the ginger and a few leaves of the herb (tarragon-- the store was out of thyme) to puree into the soup. I added those with the garlic to briefly saute. Made a delicious office lunch the next day.<br />One note-- don't be like me and read "6 to 8 carrots" and then just not weigh them! I picked up a bunch of 7 carrots at the store without measuring, and even cutting the liquid down to 4c made for a fairly thin soup. It was still delicious, but next time, I'll go by weight.
 
Lisa B. September 7, 2015
OMG, this soup was amazing!! I used carrots from the CSA and the soup was phenomenal. I did add about 1/4 of the ginger to the soup to be puréed. I will be making this over and over again throughout the Fall!
 
Brenda N. May 12, 2015
Oh, my goodness. This was fabulous! I tossed the chopped carrots with just enough truffle oil to cover them. My husband sampled it first and exclaimed, "Oh, my...well, I don't know what you're having for dinner, but I'm having this!" Thank you for a great recipe that I will be making over and over.
 
Leslie January 24, 2015
I took the advice of others and added the ginger and thyme from the simmering broth and added it into the soup. I also roasted the carrots at 425 degrees for 15-20 minutes instead of broiling them. This came out beautifully; a richer take on the carrot ginger soup I normally make.; perfect for the cold temperatures!
 
Tawny D. January 24, 2015
Turned out perfect, I looked at the other comments and doubled the thyme and ginger. Removed the thyme and puréed the ginger. I did add an additional cup of broth to avoid overly thick soup, but overall pretty awesome. I am partnering it with Plenty Moroccan Carrot Salad for a veggie forward dinner party!