Roasted Carrot Soup, Rib-Sticking Good

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roasted carrots in a bowl
roasted carrots
roasted carrots in a bowl
Roasted carrots before soup: a bowl of caramelized gold

The Pacific Ocean hugs our coast with a warming embrace, usually that is. But in a game of meteorological rock-paper-scissors, the arctic air mass always wins. Needless to say, I’ve been freezing my bejeepers off in a century-old farmhouse where warmth is more of a figurative rather than literal state. After donning double socks and several layers of mismatched wool to trap my body heat,  I am content to endure my indoor (seemingly outdoor) camping stint. Boz and Gracie resemble soft tacos, rolled up in blankets on the sofa with muzzles poking out for fresh air. When the wood stove reaches temperature, they venture out of their flannel flautas and park it on the hearth.

immersion blender carrot soup
My favorite magic wand, the immersion blender.

This kind of bone-chilling cold for Pacific Northwest weather wimps (I admit it.) calls for rib-sticking, thaw-me-out soup. Here’s my recipe for such a mishmash, a carrot soup that spoons up with a sunny disposition and a few much-needed BTUs for the body and soul.

Roasted Carrot Soup

Serves 6

Ingredients

  • 2lb carrots (chunky cut)
  • 2 onions (quartered)
  • 2 tablespoons olive oil
  • 2 teaspoons ginger
  • 4 cups chicken or vegetable stock
  • 1 can coconut milk
  • 1 orange (zest and juice)

Directions

Step 1
Place carrots and onions on baking sheet, drizzle with oil. Add salt and pepper to taste.
Step 2
Place in 400 degree oven until carrots and onions are soft, usually 20-30 minutes.
Step 3
Place roasted carrots, onions and pan drippings into a stock pot, add ginger.
Step 4
Add stock and heat to a simmer for 15 minutes.
Step 5
Puree contents with immersion wand or in a blender.
Step 6
Add coconut milk and one can measure of water or stock if you prefer. Add juice and zest from one orange.
Step 7
Soup will be thick and coarse. If you prefer a creamier soup, puree longer and strain.
Step 8
Unstrained you'll have enough for six diners, if strained the serving size is reduced to four.
Step 9
Garnish with seeds or nuts, or sour cream or avocado.
roasted carrot soup bay leaf avocado garnish
Getting all fancy on you: nothing like a little garnish to dress up a rustic carrot soup.

14 COMMENTS

  1. I’ve been away from blogs for a while, and I’ve got some catch up to do with yours. The soup looks spectacular, and I’ve got a bag of carrots ready for roasting. I’m making this. 🙂

  2. Tom, those roasted carrots are beauties!! Soup looks great and I love the orange addition. Keeping this one. Stay warm. Bundling next to your tacos might be a good trick when all else fails.

  3. I try not to leave the house anymore if I don’t absolutely have to. Salt and deicers don’t work on pavement when temperatures are in the single digits; so for almost a week now, we’ve had St. Paul city streets that are a dangerous glaze of ice. I am now craving this soup of roasted carrots, but I lack the coconut milk 🙁 I may have to brave the unfavorable outdoor conditions today and head to the grocery!

  4. I was just at the greengrocer down the street staring at carrots and vaguely thinking about making a soup; we’re supposed to be hit with a storm called Alexa; this soup sounds perfect! love the touch of avocado at the top too 🙂

  5. Tom,
    I’ve been thinking of carrot soup to brighten our 9th day of rain (I know you can relate) and there was your yummy recipe. Making this today! Thanks Tom, have a good and hopefully toasty week.
    Margaret

  6. Have you ever thought of using… parsnips?!?! Parsnips are my ultimate root veg and I am seriously tempting in trying your carrot version and then my parsnip version. Which will win? I’ll let you know.

    Parsnips sound so French to me… apparently they are not very popular there.

  7. Wow…laurel leaf!! Nice, dude! I was in New Orleans visiting a plantation home last week and they had a laurel “tree” atleast 10 feet high. It was amazing. Beautiful soup. I will try it out.

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