Roasted Carrot Soup

Roasted Carrot Soup
Photo by Scott Phillips

Ingredients

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

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 1/2 tablespoons honey
    • 1/2 teaspoon black pepper, divided
    • 2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
    • 1/2 teaspoon ground cumin
    • +6 other ingredients


Best Wine Deals

See More Deals





Snooth Media Network