Roasted Carrot Soup

Roasted Carrot Soup
Photo by Scott Phillips


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

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

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