Roasted carrot soup
Roasted carrot soup

Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to prepare a special dish, roasted carrot soup. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

It's luxuriously creamy and full of incredible roasted carrot flavor. This classic carrot soup is a wonderful soup to serve with your favorite winter salads, sandwiches, and even holiday entrées. Since carrots go well with so many other flavors, it's a versatile soup to keep in your repertoire. Stir carrots, potatoes, onion, and garlic together in a large roasting pan; drizzle with oil and sprinkle with herbes de Provence, salt, and pepper.

Roasted carrot soup is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Roasted carrot soup is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can have roasted carrot soup using 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Roasted carrot soup:
  1. Make ready 1/2 c cooked white beans
  2. Take 1 squash
  3. Take 5 large carrots
  4. Make ready 3 tblsp oil
  5. Take 3 cloves garlic
  6. Get salt and peper
  7. Get 2 tblsp fresh ginger
  8. Prepare 1/4 c chopped red onion
  9. Make ready 1 qt veg broth
  10. Prepare 2 c water

Today's roasted carrot soup recipe comes from one of the most important people in my life. Add the thyme, ginger, chives (or onion), and cinnamon (optional) and cook for another minute. The key to carrot soup is, unsurprisingly, the carrots. If you can, try to get a few bundles of the smaller carrots with the stems still on.

Steps to make Roasted carrot soup:
  1. Cover in oil then roast carrots and squash in 450 oven for 15 min
  2. Chop roast veg
  3. In large pot on medium heat add 1 tblsp oil, ginger, onion and garlic then cook for 3 mins…until soften
  4. Add beans and stir well then cook for 3 mins
  5. Add broth and bring to boil, cook for 10 minutes
  6. Add water and boil uncovered for 15 mins
  7. Remove from heat and let cool for 10 mins
  8. Use emulsion blender until smooth

The key to carrot soup is, unsurprisingly, the carrots. If you can, try to get a few bundles of the smaller carrots with the stems still on. I find the bulk bags of de-stemmed carrots are less sweet. Ultimately, though, you can use any carrot—even purple or white ones—and I won't yell at you. A little patience will yield incredible flavors and an extra bite for those who like it.

So that is going to wrap it up for this exceptional food roasted carrot soup recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!