Roasted Carrot Soup Recipe: Serve this traditional carrot soup with your preferred winter salads, sandwiches, or even festive entrées. Carrot soup is incredibly flavorful and flexible, making it a great soup to have in your repertoire.
It may surprise you to hear that cream is not used in the making of this delicious soup. It’s a reasonably priced soup that is also healthy and light.
Roasted Carrot Soup Recipe
INGREDIENTS
- 2 pounds carrots
- 3 tablespoons extra-virgin olive oil, divided
- ¾ teaspoon fine sea salt, divided, to taste
- 1 medium yellow onion, chopped
- 2 cloves garlic, pressed or minced
- ½ teaspoon ground coriander
- ¼ teaspoon ground cumin
- 4 cups vegetable broth (or water)
- 2 cups water
- 1 to 2 tablespoons unsalted butter, to taste
- 1 ½ teaspoons lemon juice, to taste
- Freshly ground black pepper, to taste
INSTRUCTIONS
- Set the oven’s temperature to 400 degrees. If wanted, easily clean a big rimmed baking sheet by lining it with parchment paper.
- Peel and chop your carrots on the diagonal so that the broadest section of each slice is about ½′′ thick (see photographs).
- Carrots should be put on the baking sheet. Add half a teaspoon of salt and two tablespoons of olive oil. Add oil and salt and toss until the carrots are lightly coated. Put them in an individual layer.
- Roast the carrots for 25 to 40 minutes, flipping them halfway through, or until the edges are caramelized and a fork can easily pierce them. (Heirloom carrot varieties can roast in 25 minutes, but normal carrots need 35 to 40 minutes to roast since they are denser.)
- When the carrots are almost done roasting, heat the remaining 1 tablespoon of olive oil in a Dutch oven or soup pot over medium heat until it shimmers. Combine the onion with a tsp of salt. Cook for 5 to 7 minutes, stirring occasionally, or until the onion is cooked and starting to turn translucent.
- Add the cumin, coriander, and garlic (see to the recipe notes if you’re following a variant). Cook for 30 to 1 minute, stirring regularly, or until aromatic. Using a wooden spoon or robust silicone spatula, scrape out any browned bits from the bottom of the pan before adding the vegetable broth and water.
- Add the butter, squeeze in the lemon (or lime, if you’re doing the Thai version), and grind in a few black peppercorns. The till very smooth. If needed, taste and add more salt and pepper. If you want it to have more flavor, add a bit extra lemon juice, or another tablespoon of butter. Blend one more time before serving.
- This soup can be stored for several months in the freezer or for approximately four days in the refrigerator, covered.
ALSO SEE
NOTES
- GINGER SOUP VARIATION: Combine the ground spices and freshly grated ginger with the garlic. For a mild ginger flavor, use 1 teaspoon; for a more pronounced flavor, use 2 teaspoons; and for a somewhat spicy carrot-ginger flavor, use 1 tablespoon.
- VERSION OF CURRIED CARROT SOUP: Combine curry powder with ground spices and garlic. Depending on your taste, use either 1 teaspoon (mild) or up to 2 teaspoons (quite hot). Add two tablespoons of finely grated fresh ginger at this time if making curried ginger soup.
- A DETAIL OF THE CURRIED CARROT SOUP: Combine the ground spices and garlic with the Thai red curry paste (if you’re not eating fish, make sure to select a vegan or vegetarian alternative like Thai Kitchen). Depending on your taste, use up to 1 tablespoon (very hot) or 1 ½ teaspoons (moderate). Replace the lemon juice with lime juice. You could add some chopped toasted peanuts and fresh cilantro leaves to your soup bowls as garnish.
- MANAGE IT VEGAN/DAIRY FREE: A FEW CHOICES. One, you can omit the butter completely if you prefer the flavor of the blended soup without it. You may replace the butter with cashews or blend in a spoonful of high-quality olive oil for extra richness. After soaking ¼ cup cashews for four hours, rinse and drain.