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
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!