Roasted Carrot Soup

Roasted Carrot Soup
Photo by Scott Phillips

Ingredients

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

Comments

Variations on Roasted Carrot Soup

  • Roasted Carrot Soup
    • 4 teaspoons butter, melted
    • 1 1/2 cups water
    • 2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
    • 1 teaspoon butter
    • +6 other ingredients


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