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Roasted Carrot Soup

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Serves four.

Yields about 1 quart.

  • To learn more, read:
    Sweet and Crunchy Carrots
  • by Ruth Lively from Fine Cooking
    Issue 70

A tablespoon of ginger gives a nice, throat-warming heat to this soup, which tastes best if it sits in the fridge several hours or overnight.

  • 1 lb. carrots, peeled and cut into 3-inch lengths
  • 1 Tbs. olive oil
  • 1 Tbs. unsalted butter
  • 1/2 medium onion, cut into medium dice (to yield about 3/4 cup)
  • 1 large rib celery, cut into medium dice (to yield about 1/2  cup)
  • 1 Tbs. minced fresh ginger (from about 1/2-inch piece, peeled)
  • 2 cups homemade or low-salt chicken broth
  • 1 tsp. kosher salt
  • 1/8 tsp. ground white pepper
  • Chopped fresh chives or chervil for garnish (optional)

Heat the oven to 375°F.

Put the carrots in a medium baking dish (11x7-inch is a good size, or any dish that will hold the carrots in a single layer without touching) and drizzle them with the olive oil. Toss them to coat well and roast, stirring once halfway through roasting, until they’re tender, blistered, and lightly browned in a few places, about 1 hour.

Melt the butter in a medium (at least 3-quart) heavy saucepan set over medium heat. Add the onion and cook until it’s translucent and fragrant, 2 to 3 min. Stir in the celery and ginger and cook until the celery softens a bit and the onions start to brown, 4 to 5 min. Add the roasted carrots, chicken broth, salt, pepper, and 2 cups of water. Bring to a boil, reduce the heat to medium low, and cover. Cook at a lively simmer until the carrots are very tender, about 45 min. Turn off the heat and let the liquid cool somewhat (or completely).

Purée the soup in a blender in batches, never filling the blender more than a third full, and bearing down firmly on the towel-covered lid so the soup doesn’t come flying out. If serving immediately, return the soup to the pot and reheat; garnish with the chives or chervil if you like. Otherwise, refrigerate for up to five days; reheat gently and taste for salt before serving.

nutrition information (per serving):
Calories (kcal): 140; Fat (g): 8; Fat Calories (kcal): 70; Saturated Fat (g): 3; Protein (g): 4; Monounsaturated Fat (g): 4; Carbohydrates (g): 15; Polyunsaturated Fat (g): 1; Sodium (mg): 720; Cholesterol (mg): 10; Fiber (g): 4;

Photo: Scott Phillips

I thought I had everything when I started. I was missing the fresh ginger and decided to substitute powdered ginger instead. It turned out great anyway. Very tasty!

I followed the recipe and it was really good. Would make it again. It does not make much but then I'm the only one eating it so it's okay.

Truly wonderful... will definitely be making this again! I made several modifications recommended by other members: (1) doubled the recipe; (2) halved the amount of ginger; (3) doubled the amount of butter; (4) added half of a green apple (chopped) to the celery/ginger; (5) replaced 50% of the water with pure carrot juice; (6) added 1/4 cup of white wine and a pinch of cinnamon at the final simmer. Great suggestions that resulted in an AMAZING soup to start Christmas Day dinner!

Yummy. Even my picky kids loved it. The ginger and roasted veggies made it just right.

Amazing!!

Loved it. My only change was that I roasted the onions along with the carrots - I wanted that deep roasted onion flavor. The result was soooo good. I liked the ginger as recommended. Yum!

I have made this soup many times and LOVE it. I always double the recipe. I use slightly less ginger and have even used crystalized ginger in a pinch. My favorite modification is to substitute the ginger for a bit of fresh sage.

I absolutely love this Roasted Carrot Soup recipe and it turned out fantastic! Creamy, delicious, and beautiful! I did make some changes, which my husband (a soup connoisseur) said made it even better! Here are the simple changes. I cut way back on the fresh ginger and so glad I did, as it plenty "warming"! I just chopped off a half inch piece of ginger root, peeled off the skin and grated it into the pot with the onions, celery and butter. I do not digest white onions well, so I used a whole shallot, diced. I also peeled and chopped 1/2 of a green apple which gave it a wonderful but slight sweetness. And, when it was time to add the 2 cups of water, I cut that back to only one cup and added an additional cup of carrot juice. Oh, and because I believe in healthy fat... and because everything tastes better with butter, I put an extra 2 Tbl. of butter to melt into the cooking soup. Of course, this added calories so you may choose to leave it out. However, not only did it add to the wonderful flavor, but it made the soup creamier and smoother! This is a fantastic recipe and I would happily serve it a a formal dinner. Enjoy!

I thought this soup was great. My only complaint was that you should definitely double it- big mistake on my part not to. Also, I thought the amount of ginger was fine, and the chives really make the final dish. Great stuff!

I made this soup today, and although it turned out good, I would recommend not using a tablespoon of Ginger like the recipe calls for. It was way overpowering and took away the flavour of the carrots. Next time I will put 1 1/4 teaspoon instead. I would also add 2 more cups of water since I found the soup to be really thick.

I made this soup, it was quite nice, but definitely needed the "doctoring" suggestions of the earlier reviewers (more ginger, some cinnamon, a splash of white wine). I also recommend making the soup at least several hours in advance to allow the flavors to meld.

I have made this recipe 3-4 times and it has a fabulous flavour. Used vegetable stock for a vegetarian version and chicken stock the other times--equally as good. Loved the hint of ginger---I would even add a bit more. I like it best made with the sweetest carrots I can find which turned out to fresh organic ones. Made a day ahead makes it a great addition to a dinner party menu.

The flavor of the roasted carrots is amazing. I followed the recipe to a point adding a nice splash of white wine in the middle of the final simmer along with a hearty dash of cinnamon. The texture was perfect and the spice from the ginger refreshing.

I made this today in anticipation of soreness after dental surgery tomorrow (maybe that's too much info). It was delicious. I made it with all chicken broth which did not detract from the carrot taste. Next time I will add more ginger and/or some cinnamon.

I served this soup as a first course at a recent dinner party. My guests loved it, they almost licked their plates. It was so easy and could be made ahead of time..great for company.

This soup is amazing. This is the soup I want as soon as winter cold arrives on my doorstep. I've been making it over and over in response to "popular demand." We all love it. Since I make it in large quantities - we freeze it in portion size containers - I cut carrots in half vertically, roast them in a 3/4 sheet pan while I am doing something else, and puree using hand stick. Takes no time at all. I prefer to make it with homemade beef broth and I increase the amount of ginger. I've just served it as a first course of a rather elegant meal to a bunch of people of various ages and food preferences. They proclaimed it "divine," several of them asked for second helpings and begged for the recipe.

AFTER SPENDING AN AFTERNOON MAKING THIS SOUP...ALTHOUGH IT'S NOT HARD BUT A LITTLE TIME CONSUMMING...I FOUND IT NOT PARTICULAR TO MY LIKING. EVEN THOUGH I REALLY LIKE GINGER THIS HAS WAY TOO MUCH . A TEASPOON WOULD BE BETTER THAN A TABLESPOON. THE DEPTH OF FLAVOR IS LOST WITH TOO MUCH GINGER. I WILL MAKE ANOTHER BATCH WITHOUT THE GINGER AND ADD IT TO THIS BATCH TO LEVEL OUT THE FLAVOR...BUT I WILL NOT SERVE IT FOR MY NEW YEARS EVE DINNER FOR 8.

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