Roasted Carrot Soup

Roasted Carrot Soup
Photo by Scott Phillips


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

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
    • 1 teaspoon butter
    • Cooking spray
    • 4 teaspoons butter, melted
    • 2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
    • +6 other ingredients

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