Roasted Carrot Soup

Roasted Carrot Soup
Photo by Scott Phillips


  • 1 Tbs. unsalted butter
  • ½ medium onion, cut into medium dice (to yield about ¾ cup)
  • 1 lb. carrots, peeled and cut into 3-inch lengths
  • 1 tsp. kosher salt
  • 1 Tbs. olive oil
  • Chopped fresh chives or chervil for garnish (optional)
  • 1/8 tsp. ground white pepper
  • + 3 more ingredients
    • 1 large rib celery, cut into medium dice (to yield about ½ cup)
    • 2 cups homemade or low-salt chicken broth
    • 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
    • 2 pounds carrots, cut into 2-inch pieces
    • 2 (14 1/2-ounce) cans vegetable broth
    • 1/2 teaspoon black pepper, divided
    • 1 teaspoon butter
    • +6 other ingredients

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