Roasted Carrot Soup

Carolyn Haas


I found this recipe in an old copy of Good Housekeeping and it sounded delicious. I may use something other than carrot juice when I make it, don't know yet! Maybe more broth? V-8? We'll see!

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8 appetizer servings


35 Min


45 Min


Stove Top


3 lb
carrots, chopped
1 Tbsp
olive oil
1.8 tsp
cayenne pepper
2 Tbsp
2 medium
shallots, chopped (or onion)
3 clove
garlic, chopped
2 tsp
fresh thyme leaves
4 c
chicken or veg. broth
3 c
carrot juice
1 small
piece fresh ginger, peeled and sliced(1 inch)
1/4 c
plain greek yogurt, for garnish
chives, for garnish

Directions Step-By-Step

Preheat oven to 475 degrees F. On large jelly-roll pan, toss carrots with oil, cayenne and 1/4 tsp. salt. Spread in single layer and roast, stirring once, until carrots are caramelized - about 30 minutes.
In 5 qt. saucepan, melt butter and add shallots, garlic, thyme, and 1/4 tsp. salt. Cook 3 minutes until shallots are golden, stirring. Add carrots, broth, juice, ginger, and 1/2 tsp salt. Cover. Heat to simmering on med-high. Reduce heat to maintain simmer; cook, partially covered 10 minutes or until tender.
With immersion blender, puree mixture until smooth. Top with yogurt and chives, serve.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #Carrots, #easter, #soup