Roasted Carrot Soup Recipe

Name: Roasted Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small onion; 1 bunch carrots (about 1 pound), peeled and cut into 2-inch chunks; 1 small Belgian endive, quartered lengthwise; 2 tablespoons olive oil; 1/4 teaspoon coarse salt, plus more for seasoning; Pinch of freshly ground pepper, plus more for seasoning; 1 bay leaf; 2 cups homemade or low-sodium store-bought chicken stock, plus more for thinning; 1/3 cup heavy cream or milk; 1/4 teaspoon grated peeled fresh ginger, or to taste; Creme fraiche, for garnish (optional)

Servings: persons

1 small onion
1 bunch carrots (about 1 pound), peeled and cut into 2-inch chunks
1 small Belgian endive, quartered lengthwise
2 tablespoons olive oil
1/4 teaspoon coarse salt, plus more for seasoning
Pinch of freshly ground pepper, plus more for seasoning
1 bay leaf
2 cups homemade or low-sodium store-bought chicken stock, plus more for thinning
1/3 cup heavy cream or milk
1/4 teaspoon grated peeled fresh ginger, or to taste
Creme fraiche, for garnish (optional)

1
Preheat the oven to 450F.
2
Cut the onion into 8 wedges (keep the root end intact to hold the layers together).
3
Toss the onion, carrots, endive, oil, salt, and pepper in a medium bowl.
4
Transfer to a rimmed baking sheet, and spread in a single layer.
5
Roast the vegetables, turning occasionally, until the edges are deep golden brown, about 30 minutes.
6
Cut off the root end from the onion.
7
Transfer all vegetables to a large saucepan, and add the bay leaf.
8
Add enough stock to just cover (about 2 cups).
9
Bring to a simmer, and cook until the carrots are very soft, about 30 minutes.
10
Let cool slightly, and discard the bay leaf.
11
Puree the vegetables and stock in a blender until smooth (work in batches, if necessary, to avoid filling blender more than halfway).
12
Transfer the puree to a clean pan; place over low heat.
13
Stir in the cream; add stock to thin the soup to desired consistency.
14
Season with salt and pepper; stir in the ginger.
15
If desired, pipe creme fraiche onto each serving, or place a dollop on top.

349

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 small onion, 1 bunch carrots (about 1 pound), peeled and cut into 2-inch chunks, 1 small Belgian endive, quartered lengthwise, 2 tablespoons olive oil, and more.

Yes, Roasted Carrot Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Carrot Soup

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