Roasted Carrot Soup

Roasted Carrot Soup
Photo by Scott Phillips

Ingredients

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

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
    • 2 (14 1/2-ounce) cans vegetable broth
    • 1 tablespoon fresh lime juice
    • 1 1/2 tablespoons honey
    • 1 teaspoon butter
    • 1 1/2 cups water
    • +5 other ingredients


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