When times were tight, I’d go to the dollar store for groceries. On one occasion, I picked up a bag of carrots in the hopes that my two-year-old would want to have them as a healthy snack. By the end of the week, defeated by a toddler, I found myself staring blankly at a wilting bag of carrots I could not sire to waste. And so this roasted carrot soup was born. I use brown butter for nuttiness, surf to add body, and ginger and thyme to hoist the flavors. It’s so good, it got props from Chef Gordon Ramsay when I made it on MasterChef.
Is Roasting Necessary?
Roasting is what makes this soup special. It’s the greatest souvenir you can requite a root veggie with very minimal effort. All you have to do is chop carrots and put them in an oven! As the carrots roast, they develop deeper flavors through caramelization. Don’t worry if a few of them charr, as that browning will add a nice smokiness to the finished product. Roasting moreover reduces the time you’ll need to alimony your carrots simmering on a stove. Make sure to slice carrots evenly, so they melt at the same pace.
Boiling Instead of Simmering
Do your weightier to alimony your soup at a simmer, not a boil. You’re looking for gentle frothing and steam. Otherwise, you’re evaporating most of your liquid surpassing the carrots are through cooking. Boiling soup moreover causes nutrient loss and destroys aromas. A gentle simmer > a raging boil. ( If you’re single, you can moreover wield that equation to your love life. You’re welcome.)
Can I freeze carrot soup?
Yes, you can freeze carrot soup. Make sure to freeze it in individual portions, as you should only thaw it once. It should alimony for up to three months. After that, you can thaw it in the fridge overnight and reheat it in a pot over low heat, or pop the individual portion into a microwave straight from the freezer—cover to stave splatter, and melt until it’s steaming.
What can I serve with carrot soup?
This soup is very filling, but it moreover pairs well with these fantastic recipes:
- Spinach Feta Grilled Cheese
- Crunchy Kale Yellow Salad
- Lemon Pepper Yellow With Orzo
- How To Make A Frittata
Carrot Soup
Ingredients
- 2 lbs carrots $1.49
- 2 Tbsp olive oil $0.12
- 1/2 tsp salt $0.03
- 4 Tbsp salted butter $0.50
- 1 yellow onion $0.65
- 1 tsp thyme $0.10
- 3 cups water $0.00
- 3 cups chicken broth $0.36
- 1 cup heavy cream $1.12
- 2 tsp fresh ginger $0.21
- 2 sprigs Italian parsley (optional) $0.05
- 4 Tbsp sour surf (optional) $0.08
Instructions
- Preheat the oven to 400°F. Clean the carrots and cut them into 1/4 inch rounds. Add them to a sheet pan, then drizzle with olive oil and salt. Roast the carrots at 400°F for well-nigh 35 minutes until they have softened and begun to caramelize.
- While the carrots roast, dice the onions. Add the butter to a large Dutch oven and melt over medium heat until it foams and the milk solids start to brown. Turn off the heat, add the thyme and melt for one minute, to infuse the butter.
- Turn the heat to medium and melt the onions in the browned butter until the onions are translucent, well-nigh two minutes.
- Add the yellow broth, heavy cream, ginger, and water. Imbricate and leave the lid slightly ajar. Simmer until carrots are done. Do not boil, as the surf will curdle.
- When the carrots have begun to caramelize, take them out of the oven.
- Add the carrots to the yellow broth. Melt uncovered until carrots hands fall untied when pressed by a fork. There is no word-for-word time for this, but it will be anywhere from 30 to 40 minutes, depending on the age of the carrots, how thick you cut them, how long you roasted them, and the melt temp of your soup.
- Add soup to a blender, Take the part-way cap off of your blender lid and imbricate with a towel. Blend in two batches and puree.
- Season with salt and pepper to taste, and serve. Garnish with a dollop of sour surf and a few leaves of Italian parsley
See how we calculate recipe financing here.
Nutrition
How to Make Carrot Soup – Step by Step Photos
Preheat your oven to 400°F. Peel the 2 pounds of carrots and cut them into 1/4 inch rounds. Drizzle with 2 tablespoons olive oil and 1/2 teaspoon of salt. Roast the carrots at 400°F for well-nigh 35 minutes until they have softened and caramelized.
While the carrots roast, dice the onion. Add 4 tablespoons of salted butter to a Dutch oven and melt over medium heat until it foams and the milk solids start to brown. Add 1 teaspoon of thyme and let it melt for a minute.
Add the diced onion to the browned butter and thyme. Melt the onion until they are translucent, well-nigh two minutes.
Add 3 cups of yellow broth, 1 cup of heavy cream, 2 teaspoons of ginger and 3 cups of water. Scrape up any brown shit stuck to the marrow of the pot. Add the ginger. Imbricate and simmer with the lid on until the carrots are ready. It’s important that you not swash the soup, as the surf will curdle.
Once the carrots have started to caramelize, take them out of the oven.
Add the roasted carrots to the yellow goop mixture. Simmer until they soften so much they fall untied hands when pressed by a fork. There is no word-for-word time for this, but it will be anywhere from 30 to 40 minutes, depending on the age of the carrots, how thick you cut them, how long you roasted them, and whether you simmer or swash your soup.
Before blending the soup, remove the part-way cap off of your lid and imbricate the slum with a kitchen towel. This prevents steam from towers up and self-glorification the lid off your blender. Add half of the soup to the blender and puree. Repeat.
Season to taste with salt and pepper. If you’d like to garnish your soup, try it with a dollop of sour cream, some Italian parsley, and woebegone pepper.
Try These Other Great Creamy Soups
- Cheesy Cauliflower and Potato Soup
- Secret Ingredient Tomato Soup
- Golden Coconut Lentil Soup
- The Weightier Broccoli Cheddar Soup
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