Roasted Carrot Soup
If you’re like me, a heartwarming soup made with seasonal vegetables never disappoints over Winter. And from my weekly rotation, this Roasted Carrot Soup has to be one of my favorites. Simple to make and affordable, this soup is creamy, satisfying and boasts delicious sweet flavors from roasted carrots. It’s also a great make-ahead and freezer friendly recipe. The perfect soup to cozy up to on colder days! The process of roasting the carrots in the oven prior to blending them gives this soup a more intense flavor. Roasting carrots…
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1.3 lbs (600g) carrots, chopped into 1 inch pieces
- 2 tbsp (30ml) Extra Virgin Olive Oil
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 1 tbsp unsalted butter
- 3 tbsp (15ml) Extra Virgin Olive Oil (total for roasting and sautéing)½ onion, peeled and diced
- 2 garlic cloves, peeled and roughly chopped
- 4 cups (1L) low-sodium vegetable stock or chicken stock
- Optional, for garnish Crème fraiche
- Crusty bread
Instructions
- 1
Preheat your oven to 400°F (205°F) with a rack in the middle. Line a large baking sheet with foil.
- 2
Step 2 – Toss the carrot pieces onto the prepared baking sheet. Drizzle with 2 tablespoons of extra virgin olive oil, sprinkle with salt and black pepper and toss to coat the carrot pieces evenly. Arrange the carrots in a single layer onto the baking sheet. Bake for 20-30 minutes, tossing halfway until the carrots are charred on the bottom (note: the bottoms will char before the tops will, so keep a close eye).
- 3
Step 3 – When the carrot is almost done roasting, melt the butter in a Dutch oven or large pot over medium heat. Add 1 tbsp extra virgin olive oil. Add the onion and garlic, and cook for 4-5 minutes, stirring occasionally, until translucent and fragrant.
- 4
Step 4 - Add the broth. Add the roasted carrots. Turn the heat to high to bring to a boil, then immediately lower heat to medium to bring to a simmer. Boil for 5-10 minutes and remove from the heat, once the carrots have softened (but not broken apart).
- 5
Step 5 - Blend the soup (with a hand blender or in a processor) until smooth. If the soup at this point is too thick for your liking, add some water while you blend (1/4 cup at a time). Taste and adjust seasoning if needed, with salt.
- 6
Step 6 - For serving, ladle the soup into individual bowls. Top with little swirls of crème fraiche, crusty bread chunks and freshly ground black pepper.