Roasted Carrot Soup
Cooking time45 min
This roasted carrot soup recipe makes you familiarize with a simple way of making a toasty warm version of conventional style carrot soup. With the quantity of ingredients recommended in this roasted carrot soup recipe, you can serve it for 4 people. First of all, carrots must be peeled and cut into 1/2- inch rounds.
Take a rimmed baking sheet.
Carrots must be tossed with 2 tablespoons of olive oil.
Salt needs to be sprinkled in a generous manner.
Then, you have to set an oven rack 6 to 8 inches from the heat source.
The broiler should be turned on.
You have to broil the carrots for 15 to 20 minutes until turning brown and softened.
It should be turned over every five minutes using a spatula.
The next step is to bring the stock to a boil.
Ginger and thyme must be added.
Simmer for 15 minutes in a gentle manner.
Onion needs to be placed in a medium stock pot.
Remaining olive oil has to be added.
It should be browned over medium heat.
Stir in a frequent manner.
The ginger and thyme must be removed from the stock.
The stock should be added to the pot with onion and carrots.
Brig to a boil.
Simmer for 5 to 10 minutes.
Stop when the carrots turning soft enough to puree.
Now, the mixture must be pureed using an immersion or standard blender.
You can add more water if you find the sauce really thick.
Reheat in a gentle manner.
Salt and pepper need to be added to taste.
Chopped fresh thyme can be used to garnish.
- Olive oil – 1/4 cup.
- Vegetable stock – 5 cups.
- Large carrots – 3 to 8 nos. (The quantity must be equivalent to 1-3/4 pounds).
- Salt- to taste.
- Thyme sprig – 1 no. (For garnishing purposes, you can keep more).
- Ginger (an inch long) – 1 piece. (It should be peeled).
- Chopped garlic cloves (large) - 2 nos.
- Large sweet onion – 1/2 (It should be chopped).
- Freshly ground black pepper – to taste.