Roasted Carrot Soup

Roasted Carrot Soup
Photo by Scott Phillips


  • 1 lb. carrots, peeled and cut into 3-inch lengths
  • Chopped fresh chives or chervil for garnish (optional)
  • 1 tsp. kosher salt
  • 1 Tbs. olive oil
  • 1 large rib celery, cut into medium dice (to yield about ½ cup)
  • 1 Tbs. minced fresh ginger (from about ½-inch piece, peeled)
  • 1 Tbs. unsalted butter
  • + 3 more ingredients
    • 1/8 tsp. ground white pepper
    • 2 cups homemade or low-salt chicken broth
    • ½ medium onion, cut into medium dice (to yield about ¾ cup)

Heat the oven to 375°F. Put the carrots in a medium baking dish (11x7-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 tende...

View full recipe at Fine Cooking


Variations on Roasted Carrot Soup

  • Roasted Carrot Soup
    • 2 (14 1/2-ounce) cans vegetable broth
    • 4 teaspoons butter, melted
    • 1/2 teaspoon black pepper, divided
    • 1 1/2 tablespoons honey
    • 1 teaspoon butter
    • +5 other ingredients

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