Roasted Carrot Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 159
- Total Fat
- 10
- Saturated Fat
- 1
- Carbohydrates
- 18
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 964
- Total: 50 min
- Active: 30 min
Ingredients
1 3/4 pounds large carrots, about 6-8
1/4 cup olive oil
Kosher salt
6 cups high-quality vegetable stock, low-sodium
1 piece ginger, peeled, one inch long
1 sprig thyme, plus more for garnish
1/2 large sweet onion
2 cloves garlic, peeled and chopped, use large cloves
Freshly ground black pepper
Directions
- Peel and cut the carrots into ½-inch rounds. On a rimmed baking sheet, toss the carrots with 2 tablespoons of the olive oil and sprinkle generously with salt. Set an oven rack 6 to 8 inches from the heat source and turn on the broiler. Broil the carrots until they brown and soften, turning them over with a spatula every 5 minutes or so; this should take 15—20 minutes.
- Meanwhile, bring the stock to a boil. Add the ginger and the sprig of thyme and simmer gently for 15 minutes.
- Dice the onion and place in a medium stockpot with the remaining olive oil. Cook the onion over medium heat, stirring frequently, until softened and lightly browned. Season. Add the garlic, and then the carrots.
- Remove the ginger and thyme from the stock, and add the stock to the pot with the onions and carrots. Bring to boil and simmer for 5 to 10 minutes, until the carrots are soft enough to purée.
- Use an immersion or standard blender to purée the mixture until smooth. If the soup seems too thick, add more stock or water and gently reheat. Add salt and pepper to taste. To serve, ladle into bowls and garnish with chopped fresh thyme.