Soup with Roasted Carrots (Traditional carrot soup)

This dish is a warm and toasty rendition of traditional carrot soup.


When you’re gazing at a pile of carrots in your fridge and wondering what to do with them, this is the recipe you turn to. You may use up to eight huge carrots in this recipe, so nothing goes to waste, and the soup is quite simple to make. If you don’t want to broil the carrots, roast them in a 425°F to 450°F oven for 20 to 30 minutes instead. Also, feel free to tweak the onion, garlic, and ginger ratios to your liking. As a final touch, add some yogurt to the bowls.

Soup with Roasted Carrots

Whatever you make, this carrot soup will certainly wow and is the ideal way to warm yourself on a cold, dismal day.

We were perplexed when we first tried this soup. How can a recipe with only seven ingredients (not counting salt and pepper) and a few basic procedures be so flavorful? Reeve has created a soup that can be made in around 30 minutes and would make an excellent first course for a dinner gathering. It’s dairy-free but supple and creamy, and the carrots get a sweet, earthy depth from roasting. We particularly like Reeve’s method of infusing the broth with ginger before preparing the soup, which ensures a subtle but persistent spiciness. We used high-quality vegetable stock, and we urge that you do as well. Because there are so few components, each one counts.

Grocery list of ingredients

  • 1 pound and 3/4 pound carrots (6 to 8 large carrots)
  • split 1/4 cup olive oil
  • 1 pinch (or more) salt kosher
  • 5 cups (or more) (or more) high-quality, low-sodium vegetable stock
  • 1 (1-inch) piece peeled ginger
  • 1 thyme sprig plus extra for garnish
  • 1 sprinkle freshly ground black pepper 1 big sweet onion, diced 2 large garlic cloves, chopped


  • Turn on the broiler and place an oven rack 6 to 8 inches from the heat source.
    Peel the carrots and cut them into 12-inch rounds. Toss the carrots with 2 tablespoons of the oil on a rimmed baking sheet; season generously with salt. Broil the carrots for 15 to 20 minutes, rotating every 5 minutes or so, until they color and soften.
    Meanwhile, bring the stock to a boil in a medium saucepan over high heat. Reduce the heat to medium-low and simmer for 15 minutes after adding the ginger and thyme sprig.
  • Cook the onion and remaining 2 tablespoons oil in a large saucepan over medium heat, stirring regularly, for 5 to 7 minutes, or until softened. Combine the garlic and carrots in a mixing bowl.
    Remove the ginger and thyme from the stock and combine it with the onions and carrots in the saucepan. Bring to a boil, then lower to a medium-low heat and continue to cook for 5 to 10 minutes, or until the carrots are soft enough to purée.
  • Purée the ingredients with an immersion mixer or a regular blender until smooth. If the soup appears too thick, add extra stock or water and carefully reheat. Season with salt and pepper to taste. Garnish with thyme leaves, if using.


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