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Roasted Carrot Soup. Carrots roasted with aromatics and pureed into a delightful soup.
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5 from 1 vote

Roasted Carrot Soup

Author: Jackie Garvin

Ingredients

  • Roasted Carrot Soup
  • Make the size of the dice uniform so the vegetables will cook evenly. If you need an option instead of wine try adding a little bit of vinegar or some lemon juice. Add only a tiny bit and taste. The soup needs some acidity to make the flavors burst forth. Burst forth….how did I wind up getting all “thee and thou” on you?
  • This recipe is easily halved. I needed to use up two pounds of carrots so I developed the recipe to accommodate.
  • I cooked the vegetables on a high temperature because of the large volume. Cooking at a lower temperature would have steamed the vegetables but not allow them to get browned. If using a smaller amount a lower cooking temperature may be used.
  • 2 pounds carrots peeled and diced
  • 2 potatoes diced
  • 2 sweet onions diced
  • olive oil
  • 1 1/2 teaspoons 4-1-1 seasoning
  • 2 quarts chicken stock
  • 1/4 teaspoon ground ginger
  • 1 cup dry white wine
  • half and half – optional

Instructions

  • Place diced vegetables on a large sheet pan lined with foil and sprayed with non-stick spray.
  • Cook at 500 degrees for 40 minutes or until browned.
  • Add cooked vegetables to a large pot. Add remaining ingredients and simmer for 30 minutes. Puree using an immersion blender. Add additional liquid if you desire a thinner soup.
  • Pour into individual serving bowls or cups. Add a small amount of half and half to each serving, if desired.
  • Serve warm.
  • Note: if you use a blender or food processor to puree, do it in small batches.
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