Roasted Carrot Soup

Roasted Carrot Soup
Photo by Scott Phillips


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

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

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