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!
prep time
35 Min
cook time
45 Min
method
Stove Top
yield
8 appetizer servings
Ingredients
- 3 pounds carrots, chopped
- 1 tablespoon olive oil
- 1.8 teaspoons cayenne pepper
- 2 tablespoons butter
- 2 medium shallots, chopped (or onion)
- 3 cloves garlic, chopped
- 2 teaspoons fresh thyme leaves
- 4 cups chicken or veg. broth
- 3 cups carrot juice
- 1 small piece fresh ginger, peeled and sliced(1 inch)
- 1/4 cup plain greek yogurt, for garnish
- - chives, for garnish
How To Make roasted carrot soup
-
Step 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.
-
Step 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.
-
Step 3With immersion blender, puree mixture until smooth. Top with yogurt and chives, serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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