Real Recipes From Real Home Cooks ®

roasted carrot soup

Recipe by
Carolyn Haas
Whitewater, WI

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!

yield 8 appetizer servings
prep time 35 Min
cook time 45 Min
method Stove Top

Ingredients For roasted carrot soup

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

How To Make roasted carrot soup

  • 1
    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.
  • 2
    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.
  • 3
    With immersion blender, puree mixture until smooth. Top with yogurt and chives, serve.