Creamy Roasted Carrot Soup

Carrot Soup

Transportation problems. Life problems. January problems. This is the story of my winter every year. I must be destined to have two homes. I promise I’m not a lavish girl, but an escape for the winter, I could truly use.

These stretches of 20-degree weather aren’t doing me much good. Driving to work is not my favorite way to wake up. And biking to work is also no fun when your breath is fogging up your morning commute. Especially when this experience is made wearing tights. (Though, I’m not sure I ever love hopping on two wheels in a pencil skirt.)

If I could plan ahead to assemble an outfit warm enough for a walk to the car, or an even warmer set of layers for a ride on my bike, maybe I’d be better at embracing the eye-opening air. But that’s something I haven’t ever really mastered.

I do love, however, the excuse to spend Saturday afternoons curled up in my kitchen, tunes blaring, soup jamming on my stove. These are the months suitable for a new soup every week, and that I truly love. (Hence why I’m bringing you another creamy creation just a one post after my last one.)

The beauty of a good soup is that you need only a few steps for it to turn out tasty. Often, you’ll also only need one pan, though this soup requires a step in the oven that will call for two. Roasting the carrots here really draws out their flavor, which gives this orange bowl of butter a sweet, earthy flavor. A touch of thyme draws back memories of Thanksgiving all over again, while ginger spices things up to keep your body extra warm.

Just talking about this recipe is making me appreciate winter. I suppose everything has its bright side.


Roasted Carrot Soup

Creamy Roasted Carrot Soup

Yield: Serves 4


  • -1 1/2 Tbsp. extra virgin olive oil
  • -2 lb carrots, halved lengthwise and cut into 1-inch pieces
  • -1 onion, halved and sliced 1/2-inch thick
  • -3 garlic cloves, minced
  • -1-inch piece of ginger, peeled and minced
  • -1/2 tsp. (about 3 sprigs) of fresh thyme, plus more to garnish
  • -5 cups of low-sodium vegetable broth
  • -Coarse salt and pepper, to taste


  1. Preheat oven to 450F.
  2. Line large baking sheet with parchment paper. Add carrots and onion to the baking sheet and toss with 1 1/2 Tbsp. olive oil, salt and pepper. Place in oven. Bake 10 minutes, stir, and then bake another 10-15 minutes, or until carrots are tender, but not falling apart.
  3. As the carrots near being finished, heat remaining olive oil in a large sauté pan. Add garlic and ginger, and sauté until browned, stirring occasionally. Add thyme, and season pan with salt.
  4. Stir in 1/3 cup of broth, and continue to simmer ginger and garlic, until tender. Add carrots, onion and remaining broth and bring to a simmer. Cook for 5 minutes.
  5. Remove from heat, and let pan cool for 10 minutes. Add contents of pan to blender. Puree until smooth. (You may use an immersion blender in the pan if you have one that works well enough to get the mixture really smooth and creamy.)
  6. Serve, garnished with thyme.

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  • Reply
    The candid RD
    January 24, 2013 at 8:57 am

    I absolutely love this recipe Grace! Roasted carrots are maybe my number two favorite vegetable. I just adore them (plus, Nick likes them too, which makes them even more amazing). I am definitely trying this soup!!

  • Reply
    February 19, 2013 at 11:07 pm

    Reblogged this on Let's go Organic and Raw! .

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