Comfort Essentials: Astounding Baked Carrot Soup

Andy Anderson !


We are not actually going to “bake” the soup, just bake some of the veggies to give it a greater depth of flavor.

I have written the recipe to be vegan; however, if that is not a concern, I will give you a few non-vegan ideas to kick it up.

So, you ready… Let’s get into the kitchen.


☆☆☆☆☆ 0 votes

4 - 5
15 Min
30 Min



  • 1 1/2 lb
  • 1 medium
    yellow onion, sliced, about 9 ounces (255g)
  • 3 Tbsp
    olive oil, extra virgin variety, divided
  • 1 - 2 pinch
    salt, kosher variety, or to taste
  • 2 large
    garlic cloves, minced
  • 6 c
    vegetable stock, not broth
  • 1 tsp
    dried thyme
  • 1 tsp
    ginger powder, or more to taste
  • 1/4 tsp
    white pepper, freshly ground, or to taste

  • ·
    crispy bacon, chopped
  • ·
    avocado, sliced
  • ·
    sour cream
  • ·
    fresh parsley, chopped
  • ·
    toasted croutons
  • ·
    parmesan cheese, grated or shaved
  • ·
    cayenne pepper, for heat

How to Make Comfort Essentials: Astounding Baked Carrot Soup


  2. You will need a good size stockpot with a lid, and a rimmed baking sheet to make this recipe.

    In addition, you can blend the soup using an immersion blender, a regular countertop blender, or a food processor fitted with an S-blade.
  3. If you want to give the soup more depth, substitute the veggie stock for chicken stock, and/or sauté the garlic in a tablespoon of sweet unsalted butter instead of olive oil.

    However, if you do this the soup will no longer be vegan.

    And the same goes true of some the garnishes.
  4. Gather your ingredients (mise en place).
  5. Place a rack in the middle position and preheat the oven to 450f ((230c).
  6. Peel or wash the carrots, cut into pieces about 1/2 inch (1.3cm) thick, then thickly slice the onions.
  7. Line a rimmed baking sheet with parchment paper, spread out the veggies, then toss with 2 tablespoons of the olive oil, and sprinkle with salt.
  8. Bake the veggies until they lightly brown and soften, tossing them with a spatula every 5 minutes or so, about 30 – 35 minutes total time.
  9. Keep an eye on the veggies and make sure they do not burn. We want brown, not black.
  10. Remove from the oven and reserve.
  11. Add the remaining tablespoon of olive oil to a stockpot over medium heat, when it comes up to temperature, add the garlic and thyme, then stir until fragrant, about 60 seconds.
  12. Add the reserved veggies and stir to combine, about 90 seconds.
  13. Add the stock, bring up to a simmer, then add the ginger and simmer, covered, until the veggies are nice and tender, about 15 – 20 minutes.
  14. Remove the pot from the heat, allow the soup to cool slightly, then blend until you reach your favored consistency… I like mine smooth.
  15. Return to the pot and keep warm until ready to serve.

    FYI: Do a final tasting for proper seasoning.
  17. Serve while nice and hot with your favorite garnishes and sides. Enjoy.
  18. Keep the faith and keep cooking.

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