Roasted Carrot Soup, So Creamy (yet dairy-free)

The Occasion: Perfect for a light meal or even a dinner party first course.

I am a person who enjoys a nice bowl of soup all year round. Yes, even in summer – hello gazpacho! But it’s not summer yet, so the timing is right for a soup that features the bright flavors of springtime.  

Ilise thinks of soups as fall and wintertime fare and she’s got a point, there are many good hearty bowlfuls to be had during those times of year.

On the weekend we made this tasty roasted carrot soup the weather was so wacky we both had our way. Snowy and cold one day, 70 degrees the next. The soup worked equally well in both climate zones.

Simple as can be, the oven-roasted carrots, vegetable broth, and precious few other ingredients are pureed together using a blender. Seems too easy to result in such a rich and flavorful soup but believe it and try it for yourself. The chopped thyme sprinkled on top really makes a difference!
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Printable Recipe- Roasted Carrot Soup
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Roasted Carrot Soup
Recipe source: Reeve @ Food52
 
INGREDIENTS:

• 6 to 8 large carrots (about 1 3/4 pounds)
• ¼ cup olive oil
• Salt
• 6 cups vegetable stock (good quality, not too high in sodium)
• 1 piece ginger, an inch long, peeled
• 1 sprig thyme, plus more for garnish
• ½ large sweet onion, chopped
• 2 large garlic cloves, chopped
• Freshly ground black pepper

 
DIRECTIONS:

• Peel and cut the carrots into 1/2-inch rounds. On a rimmed baking sheet, toss the carrots with 2 tablespoons of the olive oil and sprinkle generously with salt.
• Set an oven rack 6 to 8 inches from the heat source and turn on the broiler.

Cook's Note: I roasted the carrots at 450 degrees instead of using the broiler. As noted below, it took @ 15 minutes and frequent turning.

• Broil the carrots until they brown and soften, turning them over with a spatula every 5 minutes or so; this should take 15 to 20 minutes.
• Meanwhile, bring the stock to a boil, add the ginger and the sprig of thyme and simmer gently for 15 minutes.
• Put the onion in a medium stock pot with the remaining olive oil. Brown the onion over medium heat, stirring frequently. Add the garlic, and then add the carrots.
• Remove the ginger and thyme from the stock and add the stock to the pot with the onions and carrots. Bring to boil and simmer for 5 to 10 minutes, until the carrots are soft enough to puree.
• Use an immersion or a standard blender to pureé the mixture until smooth. If the soup seems too thick, add more stock or water and reheat gently. Add salt and pepper to taste.
• To serve, garnish with chopped fresh thyme.

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