Roasted Carrot Soup

Roasted Carrot Soup
Photo by Scott Phillips


  • 2 cups homemade or low-salt chicken broth
  • 1/8 tsp. ground white pepper
  • 1 Tbs. unsalted butter
  • 1 Tbs. minced fresh ginger (from about ½-inch piece, peeled)
  • 1 large rib celery, cut into medium dice (to yield about ½ cup)
  • 1 Tbs. olive oil
  • 1 tsp. kosher salt
  • + 3 more ingredients
    • Chopped fresh chives or chervil for garnish (optional)
    • 1 lb. carrots, peeled and cut into 3-inch lengths
    • 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 teaspoons chopped fresh or 1/2 teaspoon dried oregano
    • 1/2 teaspoon ground cumin
    • 2 pounds carrots, cut into 2-inch pieces
    • Cooking spray
    • +6 other ingredients

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