December 1, 2012 by Meg G.
Earlier this week, we made this lovely roasted carrot soup, adapted from Food52. You may remember it for its ability to distract me long enough to burn the homemade cheese crackers. But let’s not dwell on the negative!
This little soup is rather unsuspecting. Don’t be fooled by the short list of ingredients and the simple process – the result is a rich, flavorful (vegan!) soup that is sure to delight. Here goes!
- 6 to 8 large carrots (about 1 3/4 pounds)
- 1/4 cup olive oil
- 6 cups vegetable stock (good quality; we used homemade)
- 1piece ginger, an inch long, peeled
- 1sprig thyme, plus more for garnish (or a nice dose of dried thyme)
- 1/2 large sweet onion
- 2 large garlic cloves, minced
- Freshly ground black pepper
- Preheat the oven to 425F. Peel and cut the carrots into 1/2-inch rounds. On a rimmed baking sheet, toss the carrots with 2 tablespoons of the olive oil and sprinkle generously with salt. Roast the carrots for about 30 minutes, turning them over with a spatula at about 15 minutes.
- Meanwhile, bring the stock to a boil, add the ginger and thyme and simmer gently for 15 minutes.
- Put the onion in a medium stock pot with the remaining olive oil. Brown the onion over medium heat, stirring frequently. Add the garlic, and then add the carrots.
- Remove the ginger from the stock and add the stock to the pot with the onions and carrots. Bring to boil and simmer for 5 to 10 minutes, until the carrots are soft enough to puree.
- Use an immersion or a standard blender to puree the mixture until smooth. If the soup seems too thick, add more stock or water and reheat gently. Add salt and pepper to taste.
I clearly wasn’t on my A game (did I mention I burned the crackers and forgot to defrost the veggie stock?), so I also forgot to take photos.
This soup reheats beautifully and goes nicely with a crusty piece of bread. Yum!