Roasted Carrot Soup

I had a whole bunch of carrots to use up, and so I thought — what better way to get rid of these carrots than to try a new soup recipe. I also threw in some ripe pears and rosemary because that’s what I happened to have in my kitchen, but these pureed veggie soups tend to be pretty forgiving (especially with a versatile base like carrot). I actually planned to use up ginger but mine turned out to be kind of sad and old so I left it out and tried the rosemary instead– so experiment based on what you feel like using up!

Roasted Carrot Soup
Serves about 4

8 medium carrots, peeled and sliced
1 medium red onion, chopped
vegetable oil
salt
5-6 garlic cloves
2 pears, peeled, cored, and sliced
2 T. rice vinegar (apple cider vinegar would also work)
1 sprig rosemary
1 quart low-sodium chicken or vegetable broth
juice of 1 lemon

1. Preheat oven to 450 degrees. While the oven is heating up, peel and slice the carrots and chop the onions. Pile these on a baking sheet (ideally the type with a rim) lined with a Silpat (if you have one), or parchment paper (to prevent sticking). Spread out the veggies and then drizzle with about a teaspoon of oil and sprinkle with salt. Pop this in the oven. Set your timer for 25 minutes.
2. Add the garlic and pears to the baking sheet in the oven as you prepare them. Stir everything periodically.
3. Add another tsp. oil to a large (at least 4-5 quart) saucepan over medium-low heat. Add the veggies when they’re done (should be slightly browned and well softened). Cook the veggies 3-5 minutes, and then stir in the vinegar and add the rosemary. Cook about 1 minute. Add the broth and bring to a boil over medium-high heat; cover, reduce heat to medium-low, and simmer about 5 minutes. Remove the rosemary.
4. Puree the mixture in a blender (or with an immersion blender). Return to clean saucepan, stir in the lemon juice, and warm over medium-low heat.

Quite good with French bread — would also be yum with a dark bread too (I love pumpernickel). Enjoy!

About these ads

5 Responses to “Roasted Carrot Soup”


  1. 1 Tom Reeve February 19, 2009 at 12:48 pm

    This looks yummy. I will definitely try it, but i like cumin so I think that would be a nice alteration, though ginger sounds good too.
    t

  2. 2 Meredith Theelen February 20, 2009 at 12:03 pm

    Hey Kim!!

    Quick little ginger tip…we keep ours in the freezer and grate off a little bit whenever we need it. In this way, it’s there to give a bit of zing to whatever you want…and it lasts way longer. I don’t know about you, but I can never use up the whole root before it gets soggy.

    On another note, kudos on the soup blog…I am a total soup NUT…it’s got to be the most perfect food ever created…it covers all the food groups…it’s delicious and usually healthy! I eat it every day almost! :) So, I’ll check back frequently to discover some new recipes. Thanks for posting!

  3. 3 Kimberly February 22, 2009 at 10:17 am

    ooh! good idea. and if you like cumin you will also like my new white chicken chili recipe… :)

  4. 4 Kimberly February 22, 2009 at 10:18 am

    alright, i just bought some ginger so i will try this out. thanks for the tip!

  5. 5 Meredith Theelen March 6, 2009 at 4:24 pm

    Kim,

    No prob on the tip…and white chicken chili + cumin…sounds like a perfect soup for me…I’ll have to try that!! Thanks!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s





Follow

Get every new post delivered to your Inbox.

%d bloggers like this: