Carrots often make an appearance in soup and stew, but they rarely play the starring role. That’s not the case with this simple but sublime purée, where the modest root vegetable takes center stage.
While carrots are available year-round, peak season is March through October – i.e., now! So grab a bag on your next trip to the store and pop them in your crisper drawer; they keep well. Then when the mood strikes, give this roasted carrot soup recipe a whirl. It’s warming yet light (as half of the carrots are caramelized and the rest are gently boiled), making it the perfect spring starter or side.
Recipe adapted from Goop.
Roasted Carrot Soup
Makes 6 servings
Ingredients
- 8 large carrots, peeled and cut into ½" chunks
- 2 tablespoons olive oil, divided
- sea salt and freshly ground black pepper, to taste
- 1 onion, diced
- 2 garlic cloves
- 5 cups chicken broth
- 1 1" piece fresh ginger, peeled
- microgreens (optional, for garnish)
Instructions
- Preheat oven to 400 degrees. Place half of carrots on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat.
- Bake for 10 minutes, remove from the oven and stir gently. Bake for another 10 minutes or until carrots are caramelized and fork tender.
- In a large pot, heat remaining olive oil over medium-high heat. Add onion and garlic and cook, stirring occasionally, until tender, about 5 minutes.
- Add chicken broth and ginger and bring to a boil. Reduce heat to medium-low, add remaining carrots and simmer until they have softened slightly, about 5 minutes.
- Remove soup from heat and discard ginger. Then add roasted carrots to pot and purée. Season with salt and pepper to taste.
- Serve immediately with microgreens, if using.
Great recipe!
Making it tonight for dinner! Thanks!
Enjoy, Gaelle!