Best Roasted Carrot Soup Recipe

Carrot Soup The Mediterranean Dish

WEBOct 17, 2023 · Preheat your oven to 425°F. Brush a sheet pan with olive oil. Roast the carrots. Trim off the tops and peel 3 pounds of carrots. …

Rating: 4.8/5(62)
1. Preheat the oven to 425 degrees F.
2. Arrange the carrots on a large lightly oiled sheet pan. Season the carrots lightly with salt and pepper and drizzle generously with olive oil. Roast in the 425 degrees F heated-oven for 45 minutes, turn over mid-way through. When the carrots are fork tender and nicely caramelized, remove them from the oven and set aside briefly.
3. Once cool enough to touch, cut the carrots into chunks and place them in a large food processor with the garlic, ginger and 3 cups of the broth. Puree until the mixture is smooth.
4. Transfer the carrot puree to a heavy cooking pot. Add the remaining broth, coriander and allspice. Place the pot on medium heat and watch carefully as the soup will bubble. Stir occasionally.

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Lowfat carrot soup British Recipes GoodtoKnow

WEBAug 27, 2021 · Method. Put the onion and carrots into a large saucepan with the stock. Bring up to the boil, then reduce the heat and simmer …

Rating: 3/5(247)

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Carrot Soup {With Roasted Carrots} – WellPlated.com

WEBFeb 17, 2018 · Instructions. Place racks in the upper and lower thirds of the oven and preheat the oven to 400°F. Generously coat two …

1. Place racks in the upper and lower thirds of the oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with cooking spray. Set aside.
2. Place the carrots, onions, and garlic in a large bowl. Drizzle with the olive oil, then sprinkle with 1 teaspoon salt, cumin, and pepper. Toss to evenly coat, then spread in a single layer on the prepared baking sheets, ensuring that the vegetables do not crowd one another. Roast for 25 to 30 minutes, turning twice throughout, until the vegetables are tender and browned. Let cool on the pans for 10 minutes.
3. While the vegetables cool, drain the juice from the tomato cans into a small bowl or measuring cup. Set aside.
4. Working in two batches, add half of the roasted vegetables to a food processor fitted with a steel blade or to a blender. Add 1 can of the drained tomatoes. Purée until smooth, then pour the purée into a 4-quart or larger heavy-bottomed pot, such as a Dutch oven. Repeat with the remaining vegetables and tomatoes, then add to the pot.

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Creamy Roasted Carrot Soup • The Wicked Noodle

WEBDec 4, 2023 · Once done, spread them on a baking sheet in a single layer and roast for about an hour or until soft. Don’t forget to toss them …

1. Preheat oven to 375F.
2. Drizzle a small amount of olive oil over carrots, just enough to coat, then toss and spread into a single layer. Roast carrots until soft when poked with a fork; about an hour, tossing once during baking.
3. Meanwhile, saute onions over medium heat in a large skillet (use a dutch oven if making entire recipe on stove top) until starting to soften, about five minutes. Add garlic, stir and cook another minute. Set aside.
4. Add all ingredients to Vitamix and blend on high until hot and steamy, about five minutes. Season to taste with salt.

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