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Roasted Carrot Soup Recipe

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Roasted Carrot Soup Recipe
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Servings
Ingredients
  • 2 heads garlic
  • 1 tablespoon plus 2 teaspoons olive oil
  • 1/2 teaspoon sherry vinegar
  • 1/2 teaspoon flake sea salt
  • 1/4 teaspoon soy sauce
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon black pepper
  • 1 1/4 pounds carrots peeled and cut in half lengthwise
  • 5 cups vegetable stock
  • 4 ounces creme fraiche
  • 1 medium tomato
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon crushed dried rosemary
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • salt to taste
  • Several small sprigs fresh thyme optional garnish
Servings
Ingredients
  • 2 heads garlic
  • 1 tablespoon plus 2 teaspoons olive oil
  • 1/2 teaspoon sherry vinegar
  • 1/2 teaspoon flake sea salt
  • 1/4 teaspoon soy sauce
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon black pepper
  • 1 1/4 pounds carrots peeled and cut in half lengthwise
  • 5 cups vegetable stock
  • 4 ounces creme fraiche
  • 1 medium tomato
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon crushed dried rosemary
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • salt to taste
  • Several small sprigs fresh thyme optional garnish
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit. Cut the top 1/4 off of each head of garlic and discard it. Place each garlic head on its own roughly 6-inch by 6-inch piece of tin foil. Drizzle one tablespoon of the olive oil over the heads of garlic and then wrap each one up in the foil, sealing it. Set aside.
  2. In a small bowl, whisk together the sherry vinegar, sea salt, soy sauce, dried thyme, black pepper and remaining two teaspoons olive oil. In a large bowl, toss the carrots with the olive oil mixture until coated. Evenly spread out the carrots on a lipped baking sheet and roast in the oven along with the wrapped heads of garlic. Remove the roasted garlic after 30 minutes, and remove the carrots once they wrinkle slightly and are a bit crisp around the edges, about 35 to 45 minutes.
  3. Allow them to cool, then remove the roasted garlic from the tin foil and squeeze out the roasted garlic paste into a small bowl from the papery skin. Discard the skin.
  4. In a large food processor, puree together the carrots, garlic, vegetable stock, creme fraiche, tomato, dried thyme, dried rosemary, onion powder and black pepper until smooth and silky, letting the food processor run at high speed for several minutes, working in batches if necessary. Empty the pureed soup into a large saucepan and cook over medium low heat until heated through, stirring every five minutes. Add salt to taste, distribute between serving bowls, and garnish each bowl with a sprig of fresh rosemary. Enjoy!

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