Roasted Carrot Soup & 1st snowfall

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Last Updated on September 9, 2019 by Lisa Johnson

Wow…..December 9th and we just received our first snowfall. It melted soon after, but it is starting to feel like winter. Just last week I was wearing flip flops, and now it is 30 degrees outside. Definitely a strange weather year! Cold weather means soup to me, like this Roasted Carrot Soup…..

I have set a goal for myself to prepare soup one night a week throughout the winter. I have to get those vegetables in somewhere and soup seems like the perfect way to accomplish that!

I have always wanted to try a carrot soup. I stood in the grocery aisle staring at the box of carrot ginger cashew soup, and then chickened out and walked away several times. I’m still not sure about the whole cashew thing, so I went with carrot and ginger. And of course garlic…I love garlic!!

Roasting vegetables always seems to bring out their flavors so that is where I started with this Roasted Carrot Soup. As Michael Chiarello says “caramelization equals flavor”. If I am going to eat a carrot soup, it better have flavor. Honestly, I couldn’t even tell it was carrots.

How to make Roasted Carrot Soup:

{The photos above have been updated, but the step-by-step photos are the original images taken with my old camera and no lighting}

Slice off top of garlic bulb. Place on aluminum foil, and drizzle with olive oil, salt and pepper. Wrap in foil, and place in 400 degree oven for 25 minutes, or until cloves are soft and golden brown. Set aside. When cool, squeeze garlic out of paper skin and mash with a fork…..

Peel carrots and trim off ends. Cut carrots into 2″ pieces and place on a baking sheet. Drizzle carrots with 2 Tablespoons of olive oil, salt & pepper, and 1 Tablespoon of dried thyme. Broil carrots in the center of oven for 15 – 20 minutes, turning after 10 minutes. Remove carrots from oven and set aside to cool……

Peel ginger (cut off skin with a knife) and grate with a ceramic grater or microplane grater. Discard any rough, stringy portions that are left over……

In a large Dutch oven or soup pot, heat 2 Tablespoons of olive oil over medium heat. Add the onions and saute until golden brown, stirring occasionally.

When onions are browned, add the carrots, roasted garlic, ginger, 1 Tablespoon of thyme and vegetable stock. Bring to a boil, then simmer for 15 to 20 minutes, until carrots soften…..

Puree the soup until smooth using an immersion blender {stick blender}, or pour into a standard blender. If using a standard blender, remember to remove the center cap so the steam can escape…..

To make the crustini,slice bread into 1/2″ slices and place on a baking sheet. Drizzle bread slices with olive oil and bake at 400 degrees until crispy and golden brown…..

Cut a clove of garlic in half, and rub on one side of the crustini {the darker side is the bottom}. Be careful, the more you rub, the stronger the garlic flavor will be…..

You will notice in the photos that my carrots appear to be burnt, well they are! I still used them, and it turned out great. I also had a blonde moment, and cut the bulb of garlic in half before I roasted it. It still worked, just remember to use the top and bottom for each clove. If you really love garlic, you could spread the roasted garlic on your crustini! 😉

Some additional soup recipes that you will love:

Creamy Carrot and Cauliflower – just in case you aren’t in the mood to roast anything. 😉 whole30, paleo

Roasted Red Pepper Soup with Grilled Shrimp – whole30, paleo

Roasted Cauliflower and Garlic Soup – vegan, whole30, paleo

Instant Pot Butternut Squash and Apple Soup – vegan, whole30, paleo

Creamy Parsnip and Apple Soup – vegan, whole30, paleo

Instant Pot Minestrone Soup – it can also be made on the stove if you prefer

There are soooo many more, but I better stop! Click on SOUP in the Categories pull-down menu to see more. 🙂

Enjoy!!

Roasted Carrot Soup

Roasted Carrot Soup with ginger, roasted garlic and sweet onion is a healthy choice for dinner!

5 from 1 vote

Print Rate

Course: Soup

Cuisine: American

Keyword: carrots, soup, ginger, roasted garlic, recipe

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 6 Servings

Author: Lisa Johnson

1/21x2x3x

Ingredients

Roasted Carrot Soup

• 2 pounds organic carrots
• 4 Tablespoons olive oil (separated)
• 3 cloves roasted garlic (from one whole-head of roasted garlic)
• 1 medium sweet onion (diced)
• 2 Tablespoons dried thyme
• 6 cups vegetable broth (a good quality organic is best)
• 1 Tablespoon finely grated fresh ginger
• sea salt and ground black pepper (to taste)

Crustini

• 1 loaf ciabatta bread (or baguette)
• olive oil (for drizzling)
• 1 clove fresh garlic

Cook ModePrevent your screen from going dark

Instructions

For the Soup

• Slice off top of garlic bulb. Place on aluminum foil, and drizzle with olive oil, salt and pepper. Wrap in foil, and place in 400 degree oven for 25 minutes, or until cloves are soft and golden brown. Set aside. When cool, squeeze garlic out of paper skin and mash with a fork.
• Peel carrots and trim off ends. Cut carrots into 2" pieces and place on a baking sheet.
• Drizzle carrots with 2 Tablespoons of olive oil, salt & pepper, and 1 Tablespoon of dried thyme. Broil carrots in the center of oven for 15 - 20 minutes, turning after 10 minutes.
• Peel ginger (cut off skin with a knife) and grate with a ceramic grater or microplane grater. Discard any rough, stringy portions that are left over.
• Remove carrots from oven and set aside to cool.
• In a large Dutch oven or soup pot, heat 2 Tablespoons of olive oil over medium heat.
• Add the onions and saute until golden brown, stirring occasionally.
• Add the carrots, roasted garlic, ginger, thyme and vegetable stock. Bring to a boil and then simmer for 15 - 20 minutes, until carrots soften.
• Puree the soup until smooth using an immersion blender, or pour into a standard blender. If using a standard blender, remember to remove the center cap so the steam can escape.

For the Crustini

• slice bread into 1/2" slices and place on a baking sheet. Drizzle bread slices with olive oil.
• Bake at 400 degrees until crispy and golden brown.
• Cut a clove of garlic in half, and rub on one side of the crustini (the darker side is the bottom). Be careful, the more you rub, the stronger the garlic flavor will be.

Notes

• If soup is too thick, thin with additional vegetable stock of water