Make Ahead

Roasted carrot soup with Meyer lemon and rosemary

February 27, 2011
4 Ratings
  • Prep time 25 minutes
  • Cook time 15 minutes
  • Serves 2-4
Author Notes

With a good cup of leftover roasted carrots and a quart of carrot juice I conceived this soup. Earlier in the summer I had made a red pepper soup with a semolina base. I have modified that recipe to showcase carrots. My roasted carrot recipe is also posted on this site. If you don't have your own fresh carrot juice, Odwalla makes a good fresh one. A homemade vegetable broth could sub if you have none. Be sure to have the right seasonings with salt and lemon to keep this soup bright. —Sagegreen

What You'll Need
  • 1/2 tablespoon unsalted butter or ghee
  • 2 tablespoons olive oil
  • zest from 1 Meyer lemon
  • 1-2 teaspoons minced fresh rosemary leaves, to taste
  • 1/4 to 1/2 tablespoons sweet Hungarian paprika, to taste
  • 1 teaspoon Maldon salt flakes, to taste
  • 1/4 teaspoon fresh milled pepper
  • 1/4 cup semolina
  • 2 cups fresh carrot juice, divided
  • 3/4-1 cups roasted carrot, pureed
  • 2 roasted garlic cloves, pureed
  • 1/4 cup roasted parsnip, pureed, optional
  • 1/4 cup roasted onions, pureed, optional
  • 1 egg
  • 1/2 cup buttermilk, plus more for thinning soup, if desired
  • juice of Meyer lemon (optional)
  • 1/8 to 1/2 cups dry white wine (optional) and to taste
  • rosemary sprigs for garnish, optional
  • chiffonade of basil or mint for garnish, optional
  • slices of warmed roast carrot for garnish
  1. In a heavy pan melt the butter or ghee. Add the spices, herbs, zest, salt, and pepper. Pour in the olive oil and continue to heat. Stir in the semolina and take off the heat.
  2. Puree the vegetables with one half of the carrot juice. Then pour in the puree mixture into the pan. Return to the pan to heat. Keep stirring until everything comes together. Stir in the remaining carrot juice. Test for seasoning and adjust.
  3. Whisk the egg with the buttermilk. Slowly add that to the pan, whisking it in. (If you prefer, you can temper the egg mix first before adding to the warm mix.) Keep stirring and bring to a slow simmer. After 5-10 minutes, add the optional wine; stir in the Meyer lemon juice. Add a little more buttermilk, lemon juice and/or bit of wine to taste if you want to thin the soup. Cook for just a few minutes more.
  4. Ladle into bowls. Garnish with warm roasted carrots, rosemary leaves, basil or mint leaves.
Contest Entries

See what other Food52ers are saying.

  • Eileen Radzwion
    Eileen Radzwion
  • kmartinelli
  • arielleclementine
  • drbabs
  • Sagegreen

8 Reviews

Eileen R. November 12, 2020
Hi! I made the soup for lunch... it was absolutely delic until I added the wine :( As a wine lover, I put in the full amount and I think that was the mistake. I'd suggest to add the lemon juice first, then start adding in smaller amounts of the wine to taste. Using all the wine the recipe called for just seemed to over power the carrot flavor. But, like i said, before that, it was AMAZING!!
Sagegreen November 12, 2020
Thanks for your feedback. I will revise the recipe. As I originally wrote it, the wine itself was optional. Your point of emphasizing "to taste" is helpful!
kmartinelli March 1, 2011
Love the flavor combination! Sounds great.
Sagegreen March 1, 2011
Thanks, km!
arielleclementine March 1, 2011
beautiful! love the idea of using semolina!
Sagegreen March 1, 2011
Thanks, ac! The semolina does taste good thinned with the buttermilk. I love the texture.
drbabs February 27, 2011
Sagegreen February 27, 2011
Thanks for noticing this! My first photo was not very flattering, so just uploaded another! It was dinner tonight.