7 Autumn Soups

Photo by: Sarah Shatz

Roasted Carrot Soup

Save and print this recipe on FOOD52.

Serves 4
6 to 8 large carrots
1/4 cup olive oil
Salt
6 cups vegetable stock
1 piece ginger, an inch long, peeled
1 sprig thyme, plus more for garnish
1/2 large sweet onion
2 large garlic cloves, chopped
Freshly ground black pepper

1. Peel and cut the carrots into 1/2-inch rounds. On a baking sheet, toss the carrots with 2 tablespoons of the olive oil and ... more 

Photo by: Sarah Shatz

Roasted Carrot Soup

Save and print this recipe on FOOD52.

Serves 4
6 to 8 large carrots
1/4 cup olive oil
Salt
6 cups vegetable stock
1 piece ginger, an inch long, peeled
1 sprig thyme, plus more for garnish
1/2 large sweet onion
2 large garlic cloves, chopped
Freshly ground black pepper

1. Peel and cut the carrots into 1/2-inch rounds. On a baking sheet, toss the carrots with 2 tablespoons of the olive oil and sprinkle with salt. Set an oven rack 6 to 8 inches from the heat source and turn on the broiler. 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.
2. Meanwhile, bring the stock to a boil, add the ginger and the sprig of thyme and simmer gently for 15 minutes.
3. Put the onion in a medium stock pot with the remaining olive oil. Brown the onion over medium heat. Add the garlic, then the carrots.
4. 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.
5. Use an immersion or a standard blender to puree the mixture until smooth. Add salt and pepper to taste. less