Roasted Carrot Soup

Roasted Carrot Soup
Photo by Scott Phillips

Ingredients

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

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
    • 1/2 teaspoon ground cumin
    • 1 1/2 tablespoons honey
    • 2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
    • 1 tablespoon fresh lime juice
    • +6 other ingredients


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