Carrots are one vegetable that is often ignored, and it is rare for anyone to tell you that carrots are their favorite vegetable. Carrots are one of those vegetables that I often use in the kitchen in soups, salads, and stews, but until recently, it wasn’t one of my favorite main ingredients. I am however, presently obsessed with roasted carrots. Although I always knew that roasting vegetables brings out their natural sugar and enhances their flavor, I haven’t roasted carrots on their own until a couple of months ago. I was amazed at how much more flavorful carrots are after roasting and am now preparing carrots in this method on a weekly basis.
I was craving a comforting soup recently and decided to roast a bag of carrots as my main ingredient. I added garlic, onion, turmeric, and ginger for their immune-boosting powers, and the final result was a delicious, richly flavored, filling soup. The carrots are starchy enough on their own, so when blended, you do not need anything else to thicken the soup. In fact, I needed to add a little additional broth to thin my soup after I refrigerated it overnight. To serve this soup, you can garnish it with a swirl of Greek yogurt or sour cream, sprinkle the top with crispy croutons and chopped chives, or use your own favorite soup garnish. This soup stores well in the refrigerator for a few days and in fact the flavor improves after a day or two.
Deborah Mele 2018
Creamy Roasted Carrot Soup
- 1 1/2 Pounds Carrots, Ends Trimmed & Cut In Half Lengthwise
- 1/4 Cup Olive Oil, Divided
- 1 Medium White Onion, Chopped
- 3 Cloves Garlic, Chopped
- 1 (2-inch) Piece Of Ginger, Peeled & Minced
- Salt & Pepper
- 1 Tablespoon Turmeric
- Pinch of Red Pepper Flakes
- 6 Cups Chicken or Vegetable Broth
- Garnish of Choice (See Notes Above)
- Preheat oven to 400 degrees F.
- Lay the carrots cut side up side by side on a baking sheet.
- Brush the top of the carrots with olive oil, then roast the carrots until they are fork tender and browned on the edges, about 20 to 25 minutes.
- In a large stockpot, heat the remaining oil over medium heat and then add the onion, garlic, and ginger.
- Cook, stirring continually until the onions are translucent, about 8 minutes.
- Cut the carrots into 2-inch pieces and add to the pot.
- Add salt, pepper, turmeric, and pepper flakes to the pot.
- Cover the vegetables with the broth by 1-inch and bring to a boil.
- Reduce the heat to a simmer, and cook for 20 minutes.
- Puree the soup in a blender in batches until very smooth.
- Add a little additional broth or water if soup is too thick.
- Return to the pot and keep warm.
- Serve in individual bowls with your garnish of choice.