I’m on a huge soup kick lately, and the weather in Dallas has made it perfect for such food. I normally make chili, chicken noodle soup and maybe some sort of stew. This year, however, I wanted to branch out and try some new recipes. I also wanted to focus on recipes that were healthier and had a lot of flavor. This recipe achieved just that goal.
My friend and fellow foodie, Sara, joined me on Saturday to help with a full day of blog cooking. I’m not sure she knew what she was in for when she agreed to help! ;-) We both agreed this recipe sounded amazing, plus you can’t go wrong with 9 simple ingredients. The only ingredient that can be high in fat and calories is the olive oil. An easy fix would be to reduce the amount to 3 Tablespoons or even in half to 2 Tablespoons. You just want to make sure your carrots are nicely coated, though, so they don’t stick to the pan and that you have enough oil to cook the onions.
This is one of those recipes that doesn’t require a huge amount of work or utensils. The sliced carrots are broiled in the oven until soft, while the ginger and thyme are infusing the vegetable stock on the stove. The carrots are added to cooked onion and garlic, and then the strained stock is added to the pot with the onions and carrots. Once the soup is cooked a bit longer, you blend the soup until it’s smooth, season and serve. Sara had the excellent idea of throwing fresh thyme into the soup (and not just as a garnish). This was a great idea and added such a nice touch of flavor! The result was a rich, creamy soup that boasted a very impressive amount of flavor. It was served perfectly with our popovers, the recipe of which will be posted tomorrow. :)
Roasted Carrot Soup
Adapted from Food52
Yields: 4-6 Servings
1 3/4 pounds carrots (See note)
1/4 cup extra-virgin olive oil
6 cups low-sodium vegetable stock
1 inch-long piece ginger, peeled and sliced
1 sprig thyme, plus more for garnish
1/2 large sweet onion, chopped
2 large garlic cloves, chopped
Freshly ground black pepper and salt, to taste
1. Peel and cut the carrots into 1/2-inch rounds. Toss the carrots with 2 tablespoons of the olive oil and sprinkle generously with salt. Place onto a foil-lined, rimmed cookie sheet.
2. Set an oven rack 6 to 8 inches from the heat source and turn on the broiler. If your broiler has a low or high setting, use the low setting. Broil the carrots until they are soft and starting to brown, approximately 15-20 minutes. Check them every 5 minutes and toss the carrots to ensure even browning.
3. Bring the vegetable stock to a boil and add the ginger and thyme sprig. Turn heat down to medium-low and gently simmer for 15 minutes.
4. Put the onion in a medium stock pot with the remaining olive oil. Brown the onion over medium heat, stirring frequently. Add the garlic, and then add the carrots.
5. Strain the vegetable stock and add to the pot with the onions and carrots. Bring to a boil and simmer for 5-10 minutes, or until the carrots are soft enough to puree.
6. Using either an immersion blender or a standard blender, puree the mixture until smooth. If the soup is too thick, add a little more stock or water. Season with salt and pepper. If desired, chop a little thyme and toss into the soup.
Most stores sell carrots in a 2-pound bag, so I used the entire bag and the soup turned out the perfect consistency.