Carrot Soup

The most perfect carrot soup you'll ever make

I’ve never really liked cooked carrots, but this recipe for carrot soup got so much praise on Food52 that I knew I had to try a version of it at home. Unlike a lot of soup recipes, this one only takes a handful of ingredients and under an hour to make, but manages to be one of the most flavorful and complex soups I’ve ever made. Since the carrots are truly the star of the show, I picked up some gorgeous red and orange varieties at our local farmer’s market for the meal. I served the soup with crusty bread and a quick salad (I made this one) for a light dinner but am thinking of making it again for a starting course on Christmas.

Related Recipes:
- Lemon Tahini Carrot Soup
- Roasted Carrot & Avocado Salad
- Butternut Squash & Sage Soup

Roasted Carrot Soup:

• Peel 20-25 small-medium size carrots* and cut into bite-size pieces.
• Place carrots on a baking sheet and toss with 1-2 tbsp. olive oil. Sprinkle generously with salt.
• Roast in a broiler for 12-15 minutes, turning every 5 minutes, until carrots are soft and brown in some spots.**
• Meanwhile, bring 7 c. chicken stock,*** 1 large knob of peeled ginger, and 1 sprig of thyme to a boil. Reduce the heat and simmer for 15-20 minutes, then remove the ginger and thyme.
• Heat 1 tbsp. olive oil in a dutch oven and add in 1/2 chopped onion. Cook for 10-15 minutes, or until onion is soft and starting to brown.
• Add in 2 cloves of minced garlic and cook for another minute, then add in carrots and stock.
• Bring the soup to a boil, then reduce the heat and simmer for 10 minutes, or until carrots are very tender.
• Pour the soup into a blender and puree til smooth. Add water, if necessary, to achieve the right consistency.
• Return the soup to the dutch oven and add the juice of 1/2 lemon and 1-2 tbsp. heavy cream.****
• Season with salt and pepper, then divide into bowls. Serve with fresh thyme and crusty bread.

Serves six (first course)
Serves two - three (main course)
*About 3 bunches. Or use 10-15 large carrots.
**Can be done a day ahead and refrigerated.
***I used homemade stock I had in my freezer. Can substitute with vegetable stock to be vegetarian/vegan.
****Cream is optional. The soup will have a creamy texture already.