Roasted Carrot Soup
Reeve
Photo by Sarah Jampel
- Serves
- 4
- Prep Time
- 15 Minutes
- Cook Time
- 30 Minutes
This recipe is a toasty warm version of a traditional carrot soup.
Ingredients
- 1 3/4 pound carrots (6 to 8 large carrots)
- 1/4 cup olive oil, divided
- 1 pinch (or more) kosher salt
- 5 cup (or more) low-sodium, high-quality vegetable stock
- 1 (1-inch) piece ginger, 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
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Roasted Carrot Soup
This is the recipe you need to turn to when you are staring at that bunch of carrots in your fridge and are wondering what to do with it. You can use up to eight large carrots here, so nothing will go to waste, and the soup couldn't be easier to make. If you don't want to broil the carrots, you can roast them in a 425°F to 450°F oven instead for 20 to 30 minutes. And feel free to adjust the ratios of the onion, garlic, and ginger depending on your tastes. Dollop some yogurt into the bowls as a finishing touch too. Whatever you come up with, this carrot soup will definitely impress and is the perfect way to warm yourself up on a cold, dreary day. 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 a few 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.
Directions
- Step 1
Set an oven rack 6 to 8 inches from the heat source and turn on the broiler.
- Step 2
Peel and cut the carrots into ½-inch rounds. On a rimmed baking sheet, toss the carrots with 2 tablespoons of the oil; generously season with salt. Broil the carrots, turning every 5 minutes or so, for 15 to 20 minutes, until they brown and soften.
- Step 3
Meanwhile, in a medium saucepan over high heat, bring the stock to a boil. Add the ginger and thyme sprig, reduce the heat to medium-low, and simmer for 15 minutes.
- Step 4
In a large pot over medium heat, cook the onion and remaining 2 tablespoons of the oil, stirring frequently, for 5 to 7 minutes, until softened. Add the garlic and carrots.
- Step 5
Remove the ginger and thyme from the stock and add the stock to the pot with the onions and carrots. Bring to a boil, then reduce the heat to medium-low and simmer for 5 to 10 minutes, until the carrots are soft enough to purée.
- Step 6
Using an immersion or a standard blender, purée the mixture until smooth. If the soup seems too thick, add more stock or water and reheat gently. Season with salt and pepper. Garnish with the chopped thyme.