CREAMY ROASTED CARROT SOUP WITH GINGER
Creamy roasted carrot soup with warm Mediterranean spices, garlic, and fresh ginger. The flavor combination in this hearty soup will surprise you in the best way! Gluten free.
Provided by Suzy Karadsheh
Categories Soup
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Arrange the carrots on a large lightly oiled sheet pan. Season the carrots lightly with salt and pepper and drizzle generously with olive oil. Roast in the 425 degrees F heated-oven for 45 minutes, turn over mid-way through. When the carrots are fork tender and nicely caramelized, remove them from the oven and set aside briefly.
- Once cool enough to touch, cut the carrots into chunks and place them in a large food processor with the garlic, ginger and 3 cups of the broth. Puree until the mixture is smooth.
- Transfer the carrot puree to a heavy cooking pot. Add the remaining broth, coriander and allspice. Place the pot on medium heat and watch carefully as the soup will bubble. Stir occasionally.
- Turn the heat to medium-low and stir in the heavy cream (or half and half). Once heated through, remove from the stove.
- Transfer to serving bowls and garnish with fresh mint leaves. Serve with your favorite rustic bread. Enjoy!
Nutrition Facts : Calories 148.7 kcal, Sodium 183.4 mg, SaturatedFat 1.2 g, Carbohydrate 28.5 g, Fiber 7.5 g, Protein 5.1 g, Cholesterol 6.1 mg, ServingSize 1 serving
CREAMY ROASTED CARROT SOUP
This homemade carrot soup recipe is ultra creamy (yet cream-less) and full of rich, roasted carrot flavor! It's the best carrot soup you'll ever have. Recipe yields 4 bowls or 6 cups of soup.
Provided by Cookie and Kate
Categories Soup
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.
- To prepare your carrots, peel them and then cut them on the diagonal so each piece is about ½″ thick at the widest part (see photos).
- Place the carrots on the baking sheet. Add 2 tablespoons olive oil and 1/2 teaspoon of the salt. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer.
- Roast the carrots until they're caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway. (Heirloom carrot varieties will roast in as little as 25 minutes, but regular carrots are more dense and typically require 35 to 40 minutes.)
- Once the carrots are almost done roasting, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
- Add the garlic, coriander and cumin (if following a variation, see recipe notes for additions). Cook until fragrant while stirring constantly, about 30 seconds to 1 minute. Pour in the vegetable broth and water, while scraping up any browned bits on the bottom with a wooden spoon or sturdy silicone spatula.
- Add the roasted carrots to the pot when they are out of the oven. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook for 15 minutes, to give the flavors time to meld.
- Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
- Add the butter, lemon juice (or lime, if following the Thai variation), and several twists of black pepper. Blend until completely smooth. Add additional salt and pepper if necessary, to taste. Add another tablespoon of butter if you'd like more richness, or a little more lemon juice if it needs more zing. Blend again, and serve.
- This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.
Nutrition Facts : ServingSize 1 bowl-made with vegetable broth and 1 tablespoon butter-to reduce sodium use water instead, Calories 235 calories, Sugar 14 g, Sodium 1133.5 mg, Fat 14 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 28.2 g, Fiber 6.9 g, Protein 2.6 g, Cholesterol 7.6 mg
ROASTED CARROT SOUP
This satisfying and healthy roasted carrot soup gets a flavor boost from roasted vegetables, including the carrots, as well as garlic, onions and ginger.
Provided by EatingWell Test Kitchen
Categories Healthy Carrot Soup Recipes
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. In a large bowl, combine the carrot pieces, the onion, garlic, and ginger. Drizzle with olive oil; toss to coat. Arrange vegetables in a single layer on a 15x10x1-inch baking pan. Bake 50 to 60 minutes or until carrots are very tender. Cool slightly.
- Squeeze garlic cloves from their skins into a food processor or blender. Add roasted carrots, onion, and ginger; cover and process or blend with several on/off turns until the vegetables are chopped. Add almond milk, broth, and pepper. Cover and process or blend until smooth.
- Transfer to a medium saucepan. Stir in the water. Cook and stir until heated through. If desired, garnish with shredded carrot and basil leaves.
Nutrition Facts : Calories 137.7 calories, Carbohydrate 21 g, Fat 5.1 g, Fiber 5.9 g, Protein 3.1 g, SaturatedFat 0.6 g, Sodium 213.5 mg, Sugar 9.3 g
ROASTED CARROT SOUP RECIPE
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. More soup recipes More recipes where carrots are the star
Provided by Ruth Lively
Categories First course
Yield Yields about 1 quart.
Number Of Ingredients 10
Steps:
- Heat the oven to 375°F.
- Put the carrots in a medium baking dish (11×7-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 Facts : ServingSize four., Calories 140 kcal, Fat 70 kcal, SaturatedFat 3 g, TransFat 8 g, Carbohydrate 15 g, Fiber 4 g, Protein 4 g, Cholesterol 10 mg, Sodium 720 mg, UnsaturatedFat 5 g
DEE'S ROASTED CARROT SOUP
This is my wonderful sister-in-law's recipe. It is packed full of delicious flavour. Promise.
Provided by Allyson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 1h10m
Yield 9
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir carrots, potatoes, onion, and garlic together in a large roasting pan; drizzle with oil and sprinkle with herbes de Provence, salt, and pepper.
- Roast in the preheated oven until vegetables are tender and beginning to brown, stirring once, about 50 minutes. Remove roasted vegetables from oven; scrape vegetables and any brown bits into a large pot. Pour vegetable broth into vegetable mixture; bring to a boil.
- Blend soup until smooth with a stick blender; stir in cream to thin soup to desired consistency.
Nutrition Facts : Calories 143.2 calories, Carbohydrate 25.6 g, Fat 3.7 g, Fiber 5.6 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 655.8 mg, Sugar 9.1 g
ROASTED CARROT AND TOMATO SOUP WITH BASIL
Categories Soup/Stew Tomato Vegetable Roast Vegetarian High Fiber Basil Carrot Healthy Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Arrange onion, tomatoes, carrots and garlic cloves on prepared baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast until vegetables are tender and brown, turning occasionally, about 55 minutes. Cool slightly. Peel garlic cloves. Transfer vegetables to large bowl (do not clean baking sheet).
- Add 1 cup water to baking sheet, scraping up browned bits; add to blender, then add half of vegetables and puree until smooth. Transfer to large saucepan. Add remaining vegetables and 1 1/2 cups water to blender and puree. Transfer to same saucepan. Gradually add enough milk to soup to thin to desired consistency. Stir in 1/4 cup basil. Simmer 10 minutes to blend flavors. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to simmer before continuing.)
- Ladle soup into bowls. Sprinkle with remaining 1/4 cup basil and serve.
ROASTED CARROTS RECIPE BY TASTY
Here's what you need: carrot, olive oil, salt, black pepper, maple syrup, fresh parsley
Provided by Chris Salicrup
Categories Sides
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400˚F (200˚C).
- Add the carrots to a sheet pan, and toss with olive oil, salt, pepper, and maple syrup.
- Roast for 20 minutes.
- Top with parsley.
- Enjoy!
Nutrition Facts : Calories 148 calories, Carbohydrate 14 grams, Fat 10 grams, Fiber 3 grams, Protein 0 grams, Sugar 8 grams
ROASTED-CARROT SOUP
This warming carrot soup sized for two makes a perfect addition to a romantic Valentine's day meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees. Cut onion into 8 wedges (keep root end intact to hold layers together). Toss onion, carrots, endive, oil, salt, and pepper in a medium bowl. Transfer to a rimmed baking sheet, and spread in a single layer. Roast vegetables, turning occasionally, until edges are deep golden brown, about 30 minutes.
- Cut off root end from onion. Transfer all vegetables to a large saucepan, and add bay leaf. Add enough stock to just cover (about 2 cups). Bring to a simmer, and cook until carrots are very soft, about 30 minutes. Let cool slightly, and discard bay leaf. Puree vegetables and stock in a blender until smooth (work in batches, if necessary, to avoid filling blender more than halfway).
- Transfer puree to a clean pan; place over low heat. Stir in cream; add stock to thin soup to desired consistency. Season with salt and pepper; stir in ginger. If desired, pipe creme fraiche onto each serving, or place dollop on top.
ROASTED CARROT SOUP WITH ZA'ATAR-RUBBED ROTI
This dish gives you the sweet, charred flavor of roasted carrots in a creamy soup that needs just one cooking vessel. Made in a Dutch oven (it goes seamlessly from oven to stovetop!), this soup gets its bright, tart notes from sumac, buttermilk and a tomato, plus added sweetness from honey. If you like, make extra of the roti rubbed with ghee and za'atar, an herb-and-sesame blend from the Levant-you're going to want more than one.
Provided by Priya Krishna
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- Whisk the oil, sumac, paprika, garlic, honey and salt and pepper to taste together in a small bowl. Put the carrots in a large Dutch oven, pour in the oil and spice mixture and toss to combine. Roast the carrots, uncovered, until they can easily be pierced with a fork and are slightly charred, about 40 minutes, tossing about halfway through the cooking time.
- Transfer the Dutch oven to the stovetop and place over medium-low heat. Add the broth, tomato and buttermilk. Cook until the liquid is warmed through, 5 to 7 minutes. Taste and add more salt if needed. Blend the soup with an immersion blender until creamy and smooth. Stir in the lime juice.
- Meanwhile, heat a large cast-iron skillet over medium heat. Once thoroughly hot, add a roti and cook until blistered and brown, about 1 minute on each side. Repeat with the other rotis. Spread a teaspoon of ghee over each roti, then sprinkle each with a teaspoon of za'atar or more if desired.
- Ladle the soup into bowls. Garnish each bowl with a dollop of yogurt, a drizzle of olive oil and a sprinkle of sumac. Serve the roti alongside the soup.
ROAST CARROT SOUP WITH PANCETTA CROUTONS
A creamy vegetable blend works perfectly with crispy toast dipping soldiers and salty bacon
Provided by Good Food team
Categories Dinner, Soup
Time 1h20m
Yield Serves 2 with leftovers
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the carrots, half the oil, the garlic and thyme in a roasting tin. Season and toss everything together. Pop in the oven and roast for 45-50 mins, or until tender and beginning to turn golden.
- Meanwhile, heat the remaining oil and butter in a large saucepan. Tip in the onions and cook over a low heat for 10 mins until soft. When the carrots are done, remove from the oven. Squeeze the soft roasted garlic cloves out of their skins and pop in the saucepan. Tip in the carrots and discard any woody thyme stalks. Pour over the stock, bring to the boil, then simmer for 10 mins.
- To make the croutons, wrap the pancetta around the soldiers, leaving the ends of the bread exposed. Put on a baking tray, drizzle with a little oil and grind over some black pepper. Bake for 10 mins until the pancetta and bread edges are crisp. Drain on kitchen paper.
- While the croutons are cooking, blitz the soup with a hand blender, then sieve into a clean saucepan, pressing to get as much liquid through as possible. Add 5 tbsp of the cream, heat through and season. Adjust the thickness with a little water, if you like. You can chill the soup for up to 1 day at this point, or freeze for 2 months. Reheat before serving. Serve drizzled with the remaining cream and garnished with thyme, with the croutons.
Nutrition Facts : Calories 828 calories, Fat 57 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 34 grams sugar, Fiber 12 grams fiber, Protein 28 grams protein, Sodium 3.1 milligram of sodium
CREAM OF ROASTED CARROT SOUP(COOK'S ILLUSTRATED)
You can add 1 tablespoon grated fresh ginger with the garlic in step 2. This soup can also be served chilled.
Provided by Coppercloud
Categories Vegetable
Time 1h10m
Yield 1 pot, 4 serving(s)
Number Of Ingredients 11
Steps:
- Adjust an oven rack to the middle position and heat the oven to 450 degrees. Toss the carrots, onion, 1 teaspoon of the oil and 1/2 teaspoon salt on a rimmed baking sheet and then spread in an even layer. Roast until the vegetables are well browned and softened, stirring occasionally, 25 to 30 minutes.
- Transfer the roasted vegetables to a large saucepan. Add the remaining 1 teaspoon oil,cover,and cook over medium-low heat, stirring often, until the carrots soften further, 3 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the wine and bay leaf; cook until the wine has reduced by half, about 1 minute. Add the broths. Bring to a boil over medium-high heat; cover, reduce the heat to medium- low and simmer until the soup is flavorful, about 5 minutes.
- Puree the mixture in a blender (or food processor) until smooth,and return to a clean saucepan. Add the half-and-half and warm over low heat until hot,about 3 minutes. Season with salt and pepper to taste. (The soup can be refrigerated in an airtight container for up to 4 days. Warm over low heat until hot; do not boil.).
Nutrition Facts : Calories 169.9, Fat 6.7, SaturatedFat 2.7, Cholesterol 11.2, Sodium 159.1, Carbohydrate 22.4, Fiber 5.3, Sugar 9.6, Protein 4.7
ROASTED CARROT SOUP
The sweetness of roasted carrots is complimented nicely by some heat from ginger and cayenne. Like most soups and stews, this tastes better if made ahead and reheated.
Provided by Saguaro
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Peel and cut carrots into 3 inch pieces.Halve or quarter any larger pieces lengthwise, so they are about the size of an index finger.
- On a small baking pan, toss carrots with 1 tablespoon of the oil.
- Roast for 30 minutes and stir.
- Return to the oven and roast until the carrots are nicely browned, about 30 minutes more. Set aside.
- In a large saucepan, sauté onion over medium heat with some of the salt for a few minutes.
- Add ginger, celery, a bit more of the salt and continue cooking for about 5 minutes more.
- Add the remaining ingredients and bring to a boil. Reduce the heat to a simmer; cover and cook about 45 minutes, or until the carrots are very soft.
- Puree the soup in small batches in a blender. Adjust seasoning with salt or cayenne if needed.
Nutrition Facts : Calories 140, Fat 7.8, SaturatedFat 1.2, Sodium 1053, Carbohydrate 14.8, Fiber 3.8, Sugar 6.9, Protein 3.8
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