Roasted Carrot Soup Recipe

A cool Mediterranean take on a standard fall and winter soup, this roasted carrot soup with warming spices, fresh garlic, and ginger is a must-try. 

Ingredient

– Extra virgin olive oil – 3 pounds carrots, peeled – Kosher salt – Black pepper – 4 garlic cloves, chopped – 1 teaspoon grated fresh ginger – 5 cups low-sodium vegetable broth, divided – 1 teaspoon ground coriander – 1 teaspoon allspice – 1 cup whole milk – Fresh mint leaves, for garnish (optional)

Direction

Heat the oven to 425°F. Coat a baking sheet with olive oil.Place carrots on the sheet pan. Dress with olive oil and a little salt and pepper. 

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Roast for 25 minutes, then rotate and roast for 20 more minutes until carrots are fork tender and caramelized. Let cool after removing from oven.

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After cooling, chop the carrots and put them in a large food processor or blender. Add garlic, ginger, and 3 cups broth. Purée until smooth.

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Transfer carrot puree to a heavy pot. Add coriander, allspice, and 2 cups broth. Watch the soup boil on medium heat. Stir occasionally until reduced, 10–15 minutes.

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Stir in milk over medium-low heat. Remove from stove after heating.Add to serving dishes and top with fresh mint leaves. Enjoy!

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also see

also see

Butter Beans With Garlic, Lemon And Herbs Recipe