Celebrate Fall Soup with a Roasted Carrot Soup
Gary and Jane Langton · Provencal Recipes · Soup · TasteA tasty warming Roasted Carrot Soup made with ingredients that are easy to find and inexpensive. Roasting the carrots brings out their sweet earthy taste and the addition of ginger gives much more depth and flavour to this fall soup.
 

Roast Carrot Soup
It's the curl up with a good book soup. Smooth and creamy roasted carrots star in this dish with garlic and onions. A great make ahead soup to share with friends too.
Ingredients
- 8 carrots large
 - 1/2 onion finely chopped
 - 2 tbsp olive oil
 - 1 Litre vegetable stock
 - 1 sprig rosemary large
 - 1 clove garlic large, peeled and crushed
 - 1 piece Ginger (about 2 inches long) peeled
 - salt and black pepper to taste
 
Instructions
- Preheat the oven to 200C
 - Peel and slice the carrots into ½ inch rounds, place them on a flat baking tray and sprinkle with 1 tbsp of the olive oil and a good pinch of salt.
 - Roast for 15 to 20 minutes until soft and slightly brown.
 - Place the vegetable stock in a large saucepan with the peeled ginger and the sprig of rosemary, bring to the boil and simmer gently for 15 minutes.
 - In another saucepan sauté the chopped onion in the remaining olive oil until lightly brown and soft.
 - Add the crushed garlic and roasted carrots.
 - Remove the ginger and the rosemary from the stock and pour over the onions and carrots.
 - Bring to the boil and then simmer gently until the carrots are very soft.
 - Leave to cool slightly and then puree the mixture until completely smooth, adding a little more stock if the soup seems too thick.
 - Season with salt and freshly ground black pepper to taste.
 - To serve, reheat the soup gently and serve garnished with a little swirl of crème fraiche and some finely chopped chives.
 
 Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
And Pistou?
October 22, 2014
It never ceases to amaze me how most people know exactly what pesto is yet when you mention the term pistou, it’s blank faces all round. This no-nut French cousin of pesto is just as delicious and even easier to make. No toasting of pine nuts required here. So, Explore this Post…
Aioli On Fridays in Provence
October 7, 2016
Aïoli is the name of a garlic mayonnaise. Aïoli is also a traditional Provencal dish that was typically served on Fridays. The classic dish le grand “Aïoli” Provençal is served with salted cod and potatoes.…
Salsa marò or fava bean pesto
August 27, 2015
Just like last August’s post on a similar subject, I arrived in France four days ago with broad beans (fava beans) from the UK. This time, however, there was a recipe on my agenda that had been there for too long and I had ran out of time to get to it back home. Here …
Recipe for Gérald Passedat’s Ratatouille My Way
June 2, 2016
"Ratatouille My Way" is from Gérald Passedat's new cookbook Flavors From The French Mediterranean. Ratatouille is a classic Provencal recipe that uses ingredients readily found in the region (tomatoes, zucchini, onions, eggplant). However, this version is prepared with the expertise of a master chef.…
No Comment