Roasted Carrot Soup, Rib-Sticking Good{14}

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


  • 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)


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.