roasted carrot soup
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 lbcarrots, chopped
-
1 Tbspolive oil
-
1.8 tspcayenne pepper
-
2 Tbspbutter
-
2 mdshallots, chopped (or onion)
-
3 clovegarlic, chopped
-
2 tspfresh thyme leaves
-
4 cchicken or veg. broth
-
3 ccarrot juice
-
1 smpiece fresh ginger, peeled and sliced(1 inch)
-
1/4 cplain greek yogurt, for garnish
-
chives, for garnish
How To Make roasted carrot soup
-
1Preheat 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.
-
2In 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.
-
3With immersion blender, puree mixture until smooth. Top with yogurt and chives, serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Roasted Carrot Soup:
ADVERTISEMENT
ADVERTISEMENT