Roasted Carrot Soup With Meyer Lemon And Rosemary

Name: Roasted Carrot Soup With Meyer Lemon And Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tablespoon unsalted butter or ghee; 2 tablespoons olive oil; zest from 1 Meyer lemon; 2 teaspoons minced fresh rosemary leaves; 1/2 tablespoon sweet Hungarian paprika; 1 teaspoon Maldon salt flakes, to taste; 1/4 teaspoon fresh milled pepper; 1/4 cup semolina; 2 cups fresh carrot juice, divided; 3/4-1 cups roasted carrot, pureed; 2 roasted garlic cloves, pureed; 1/4 cup roasted parsnip, pureed, optional; 1/4 cup roasted onions, pureed, optional; 1 egg; 1/2 cup buttermilk, plus more for thinning soup, if desired; 1/2 cup dry white wine, optional; juice from 1 Meyer lemon (or 2); rosemary sprigs for garnish, optional; chiffonade of basil or mint for garnish, optional; slices of warmed roast carrot for garnish

Servings: persons

1/2 tablespoon unsalted butter or ghee
2 tablespoons olive oil
zest from 1 Meyer lemon
2 teaspoons minced fresh rosemary leaves
1/2 tablespoon sweet Hungarian paprika
1 teaspoon Maldon salt flakes, to taste
1/4 teaspoon fresh milled pepper
1/4 cup semolina
2 cups fresh carrot juice, divided
3/4-1 cups roasted carrot, pureed
2 roasted garlic cloves, pureed
1/4 cup roasted parsnip, pureed, optional
1/4 cup roasted onions, pureed, optional
1 egg
1/2 cup buttermilk, plus more for thinning soup, if desired
1/2 cup dry white wine, optional
juice from 1 Meyer lemon (or 2)
rosemary sprigs for garnish, optional
chiffonade of basil or mint for garnish, optional
slices of warmed roast carrot for garnish

1
In a heavy pan melt the butter or ghee. Add the spices, herbs, zest, salt, and pepper. Pour in the olive oil and continue to heat. Stir in the semolina and take off the heat.
2
Puree the vegetables with one half of the carrot juice. Then pour in the puree mixture into the pan. Return to the pan to heat. Keep stirring until everything comes together. Stir in the remaining carrot juice. Test for seasoning and adjust.
3
Whisk the egg with the buttermilk. Slowly add that to the pan, whisking it in. (If you prefer, you can temper the egg mix first before adding to the warm mix.) Keep stirring and bring to a slow simmer. After 5-10 minutes, add the optional wine; stir in the Meyer lemon juice. Add a little more buttermilk, wine and/ or lemon juice if you want to thin the soup. Cook for just a few minutes more.
4
Ladle into bowls. Garnish with warm roasted carrots, rosemary leaves, basil or mint leaves.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 1/2 tablespoon unsalted butter or ghee, 2 tablespoons olive oil, zest from 1 Meyer lemon, 2 teaspoons minced fresh rosemary leaves, and more.

Yes, Roasted Carrot Soup With Meyer Lemon And Rosemary 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.

That's it — enjoy your meal!