Roasted Carrot Soup For Two
Roasted Carrot Soup is an easy carrot soup recipe that starts by roasting carrots, potatoes, onion and garlic with aromatics of thyme and a bay leaf. Blending the roasted vegetables with stock or water makes it creamy and filling. This carrot-based vegetarian soup is simple, healthy, and the leftovers are perfect for lunches and dinners all week long!
Servings: 6 cups
Ingredients
- 1- pound carrots cut into chunks
- 2 small Yukon gold potatoes cut into chunks
- 1 large yellow onion cut into chunks
- 3-5 garlic cloves peeled
- 2-4 Tablespoons olive oil
- Sea salt and freshly ground pepper
- 2 hefty thyme sprigs
- 1 bay leaf
- 1 quart vegetable chicken stock or water
- ½ cup light cream or coconut milk
- 1 – 2 Tablespoons Maple Syrup
- 2-3 Tablespoons crème fraiche or sour cream stirred with a fork until loosened
- 2 teaspoon minced parsley
Instructions
- Preheat the oven to 425° F.
- Toss vegetables with olive oil and season with ½ teaspoon salt and some pepper. Put them on a baking sheet with the thyme and bay leaf and roast until tender and glazed, turning them with a spatula 2 or 3 times, about 1-hour
- Transfer vegetables to a soup pot, add the stock and bring to a boil. Simmer until the carrots are soft, about 20 minutes. Cool slightly then puree using a hand blender or food processor. Puree until smooth. Return the puree to the pot, Taste and adjust seasoning. Add ¼ teaspoon of salt at a time. Season with ¼ teaspoon pepper. Stir, taste and adjust seasoning. Stir in Maple Syrup. Add 1 tablespoon at a time to achieve desired sweetness. Stir in enough cream to achieve desired consistency. Reminder: If freezing, hold back the cream until you thaw and reheat.
- Ladle the soup into bowls, swirl a spoonful of crème fraiche into each, add a little minced parsley and serve.
Video
Notes
Pro Tip: If you decide to freeze the soup, do not add the cream, milk or butter until right before serving.