Yield: Yields about 1 quart.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This is a nice soup. Will definitely be making it again and perhaps experimenting with some reviewer suggestions. The recipe, as written, makes only a small batch so I would suggest doubling the amount-- both in the interest of hearty appetites and energy efficiency. If you're going to roast carrots in the oven for an hour and then boil them for 45 minutes, you might as well make a decent-sized batch. Global warming, after all.
I added 2 T Harrisa paste for a bit more kick! Loved it!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.