Tuesday, April 10, 2012

Roasted Carrot Soup and Homemade Vegetable Stock

From the kitchen of One Perfect Bite... I've had really good luck with the soups I've tried this year. This weekend I found another that is a winner, both literally and figuratively. This wonderful soup won the carrot recipe contest at FOOD52, and one spoonful of this unlikely candidate will tell you why it received the honor. The carrots that form the base of of this soup are broiled rather than roasted. They are given a nuanced flavor boost with the addition small quantities of ginger, garlic and thyme, and the end result is a thick, creamy soup that contains no dairy of any kind. While the soup is a vegan delight, I've also seen  carnivores wolf it down. The recipe is easy to follow and the only pitfall is the potential to burn the carrots while they are under the broiler. Watch them carefully. Use a good vegetable stock when you make the soup. It needn't be homemade, but it should be flavorful and not too salty. Vegetable stock is simple to make and I've included a recipe for those of you who would like to make your own. I know those of you who try this soup will rave about it. I served it to guests this weekend and it was really well received. I'll be making it over and over again. Here's the recipe.

Roasted Carrot Soup...from the kitchen of One Perfect Bite courtesy of food52.com

6 to 8 large carrots (about 1 3/4 pounds)
1/4 cup olive oil, divided use
6 cups vegetable stock (good quality, not too high in sodium)
1 piece ginger, an inch long, peeled
1 sprig thyme, plus more for garnish
1/2 large sweet onion
2 large garlic cloves, chopped
Freshly ground black pepper

1) Peel and cut the carrots into 1/2-inch rounds. On a rimmed baking sheet, toss carrots with 2 tablespoons of olive oil and sprinkle generously with salt. Set an oven rack 6 to 8 inches from heat source and turn on the broiler. Broil carrots until they brown and soften, turning them over with a spatula every 5 minutes or so; this should take 15 to 20 minutes.
2) Meanwhile, bring stock to a boil, add ginger and sprig of thyme and simmer gently for 15 minutes.
3) Put onion in a medium stock pot with remaining 2 tablespoons olive oil. Brown onion over medium heat, stirring frequently. Add garlic, cooking until fragrant, and then add carrots.
4) Remove ginger and thyme from stock and pour stock into pot containing onions and carrots. Bring to boil and simmer for 5 to 10 minutes, until the carrots are soft enough to puree.
5) Use an immersion or a standard blender to puree mixture until smooth. If it seems too thick, add more stock or water and reheat gently. Add salt and pepper to taste. To serve, garnish with chopped fresh thyme. Yield: 4 servings.

Vegetable Stock...from the kitchen of One Perfect Biteinspired by Mark Bittman

2 tablespoons extra virgin olive oil
2 carrots, sliced
1 onion, quartered
1 potato, sliced
1 celery stalk, chopped
2 or 3 cloves garlic
5 to 10 white mushrooms, halved or sliced
10 to 20 parsley stems or stems with leaves
2 tablespoons soy sauce
Salt and freshly ground black pepper


1) Heat oil in a deep skillet or broad saucepan or casserole set over medium heat. When hot, add carrots, onion, potato, celery, garlic, and mushrooms. Cook without stirring for about 5 minutes, then stir once or twice and cook until the vegetables begin to brown. (If you have more time, brown them well, stirring only infrequently.)
2) Add parsley, 6 cups water, soy sauce, and some pepper. Bring to a boil, adjusting heat so the mixture simmers steadily but gently. Cook for about 30 minutes, or until vegetables are very tender. (Longer is better if you have the time.)
3) Strain, then taste and adjust the seasoning, adding more soy sauce or a bit of salt, before using or storing. Yield: 6cups.

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Amarendra said...

Carrot Soup is just awesome.. Just yumm!!!

Banana Wonder said...

Mmmm what a delicious soup. I have never made my own vegetable stock, but when I do I know where to turn.

Lynn said...

I've never made veggie stock, gonna have to try it:@)

T.W. Barritt at Culinary Types said...

I adore carrot soup - it's one of my favorites. I've been amazed that it often doesn't need a bit of cream. Love the idea of broiling for added flavor. I'll have to try this.

Kim said...

I loooooooveeee carrot soup! And you know what??? I can't believe I never tough of roasting the carrots! I roast a LOT of veggies before trowing them in soups but not carrots! I'm gonna prepare this soup tonight!

Michael said...


From the Kitchen said...

I'm glad that someone, other than me, is still putting hot soup on the table. I, however, have decided that in this world of air-conditioned homes, we should keep hot soup on the menu year around. This sounds like it will be one of those soups!


Vicki Bensinger said...

This carrot soup sounds fantastic, no wonder it won. Your photo looks beautiful. Makes me want to have some right now. Thanks for sharing!

Barbara said...

Oh that color, Mary! And you've presented it perfectly with the dark dishes. I bet this is delicious. Never have made a carrot soup.

Unknown said...

The soup looks lovely, Mary! I've had carrot soup once and really liked it, but I've never made it. Now I have no excuse!

SImple and Serene Living said...

Mary, this sounds delicious. I am going to pin it and share it with my daughters who are vegetarians and great cooks. I know they will love it.

StephenC said...

I was recently served a carrot soup at a dinner party. Must make my own first batch soon.

Judy@SavoringToday said...

A little sweet and savory, a perfect spring soup when the sun decides to hide. This sounds really tasty.

turmericnspice said...

love the color !! i cld live in soups

Claudia said...

I am definitely in the mood to celebrate vegetables (hello, spring!) and will be doing this. I've roasted carrots but never broiled them. This will be fun!

Priya Suresh said...

Super comforting soup..

SallyBR said...

What a beautiful photo! Loved the black dish with the carrot soup contrasting inside...


Suzie said...

This looks yummy and the color is so vibrant. And no use of cream? Wow!

France@beyondthepeel said...

The flavors here sound amazing. It's not wonder that it won! Thank you for including your vegetable stock recipe. I need to make a batch for the freezer so it comes at a perfect time.

Khadija El Mary said...

I love carrots, and I like your recipe, it is original! Have a great day Mary.

Joanne said...

I wouldn't ahve thought something so simple could be so delicious!

Unknown said...

This does sound like a winner - I love soup and will be trying this one with such a delicious combination of flavors and ingredients!

Sue/the view from great island said...

Perfect for those tender spring carrots, I don't know why I always think of carrot soup in the fall, it's perfect for this season. Thanks!

Rita said...

Love the taste of roasted carrots, so I can just imagine how good this soup must be.

The Harried Cook said...

I love carrot soup and roasted carrot soup sounds way tastier!!! Thank for sharing this, Mary!

Chelsea said...

Wow, this looks so creamy and delicious! I can't believe it doesn't have any dairy in it. Yummy!

Rosita Vargas said...

Me encantan los caldos caseros una delicia saludable la zanahoria es mi favorita,abrazos y bendiciones,hugs,hugs.

Aldy said...

That soup looks so comforting and inviting. Gorgeous as always,Mary!


treatment for anxiety in children said...

I'm a soup lover. This one is so healthy and delicious for my baby.


tender b. said...

When the weather gets even slightly cool I'm all about this.

Unknown said...

I have a whole bag of carrots I have been wondering what to do with! Glad my husband bought the wrong bag now!

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