Carrot Soup

Roasted carrots and brown butter take a humble carrot soup to a new level of yum. PS this recipe got props from Chef Gordon Ramsay. Try it!

The post Carrot Soup appeared first on Budget Bytes.

When times were tight, I’d go to the dollar store for groceries. On one occasion, I picked up a bag of carrots in the hopes that my two-year-old would want to have them as a healthy snack. By the end of the week, defeated by a toddler, I found myself staring blankly at a wilting bag of carrots I could not afford to waste. And so this roasted carrot soup was born. I use brown butter for nuttiness, cream to add body, and ginger and thyme to elevate the flavors. It’s so good, it got props from Chef Gordon Ramsay when I made it on MasterChef.

Overhead shot of carrot soup in a white Dutch oven with sour cream swirled in it.

Is Roasting Necessary?

Roasting is what makes this soup special. It’s the greatest gift you can give a root veggie with very minimal effort. All you have to do is chop carrots and put them in an oven! As the carrots roast, they develop deeper flavors through caramelization. Don’t worry if a few of them charr, as that browning will add a nice smokiness to the finished product. Roasting also reduces the time you’ll need to keep your carrots simmering on a stove. Make sure to slice carrots evenly, so they cook at the same pace.

Boiling Instead of Simmering

Do your best to keep your soup at a simmer, not a boil. You’re looking for gentle bubbles and steam. Otherwise, you’re evaporating most of your liquid before the carrots are through cooking. Boiling soup also causes nutrient loss and destroys aromas. A gentle simmer > a raging boil. ( If you’re single, you can also apply that equation to your love life. You’re welcome.)

Overhead shot of carrot soup in three white bowls with sour cream swirled in it

Can I freeze carrot soup?

Yes, you can freeze carrot soup. Make sure to freeze it in individual portions, as you should only thaw it once. It should keep for up to three months. After that, you can thaw it in the fridge overnight and reheat it in a pot over low heat, or pop the individual portion into a microwave straight from the freezer—cover to avoid splatter, and cook until it’s steaming.

What can I serve with carrot soup?

This soup is very filling, but it also pairs well with these fantastic recipes:

Overhead shot of carrot soup in a white Dutch Oven with sour cream swirled in it.

Side shot of white bowl with carrot soup in it.

Carrot Soup

This roasted carrot soup transforms the humble carrot into a vibrant meal. It scores major points for being as economical as it is hearty. Keep it vegetarian or add chicken breast for a protein punch.
Course Dinner, Lunch
Cuisine American
Total Cost $4.71 recipe / $1.03 serving
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 2 cups each
Calories 504kcal
Author Monti – Budget Bytes

Ingredients

  • 2 lbs carrots $1.49
  • 2 Tbsp olive oil $0.12
  • 1/2 tsp salt $0.03
  • 4 Tbsp salted butter $0.50
  • 1 yellow onion $0.65
  • 1 tsp thyme $0.10
  • 3 cups water $0.00
  • 3 cups chicken broth $0.36
  • 1 cup heavy cream $1.12
  • 2 tsp fresh ginger $0.21
  • 2 sprigs Italian parsley (optional) $0.05
  • 4 Tbsp sour cream (optional) $0.08

Instructions

  • Preheat the oven to 400°F. Clean the carrots and cut them into 1/4 inch rounds. Drizzle with olive oil and salt. Roast the carrots at 400°F for about 35 minutes until they have softened and begun to caramelize.
  • Dice the onions. Add the butter to a large Dutch oven and cook over medium heat until it foams and the milk solids start to brown. Turn off the heat, add the thyme and cook for one minute, to infuse the butter.
  • Turn the heat to medium and cook the onions in the browned butter until the onions are translucent, about two minutes.
  • Add the chicken broth and water and cover. Simmer until carrots are done.
  • When the carrots have begun to caramelize, take them out of the oven.
  • Add the carrots to the chicken broth. Cook uncovered until carrots easily fall apart when pressed by a fork.
  • Add soup to a blender, Take the center cap off of your blender lid and cover with a towel. Blend in two batches and puree.
  • Season with salt and pepper to taste, and serve. Garnish with a dollop of sour cream and a few leaves of Italian parsley

Nutrition

Serving: 2cups | Calories: 504kcal | Carbohydrates: 28g | Protein: 6g | Fat: 43g | Sodium: 1221mg | Fiber: 7g
Overhead shot of three bowls of carrot soup with sour cream swirled in them.

How to Make Carrot Soup – Step by Step Photos

Overhead shot of sliced raw carrots in a sheet pan.

Preheat your oven to 400°F. Peel the 2 pounds of carrots and cut them into 1/4 inch rounds. Drizzle with 2 tablespoons olive oil and 1/2 teaspoon of salt. Roast the carrots at 400°F for about 35 minutes until they have softened and caramelized.

Overhead shot of butter browning.

While the carrots roast, dice the onion. Add 4 tablespoons of salted butter to a Dutch oven and cook over medium heat until it foams and the milk solids start to brown. Add 1 teaspoon of thyme and let it cook for a minute.

Overhead shot of butter browning.

Add the diced onion to the browned butter and thyme. Cook the onion until they it is translucent, about two minutes.

Overhead shot of chicken stock being poured into soup base.

Add the 3 cups of chicken broth and the 3 cups of water. Scrape up any brown bits stuck to the bottom of the pot. Cover and simmer with the lid on until the carrots are ready.

Overhead shot of sheet pan with roasted carrots.

Once the carrots have started to caramelize, take them out of the oven.

Overhead shot of carrots cooking in cream mixture.

Add the roasted carrots to the chicken broth mixture. Simmer until they soften so much they fall apart easily when pressed by a fork.

Overhead shot of blended carrot soup.

Before blending the soup, remove the center cap off of your lid and cover the hole with a kitchen towel. Add half of the soup to the blender and puree. Repeat.

Overhead shot of carrot soup in a white bowl with sour cream swirled in it.

Season to taste with salt and pepper. If you’d like to garnish your soup, try it with a dollop of sour cream, some Italian parsley, and black pepper.

Try These Other Great Creamy Soups

The post Carrot Soup appeared first on Budget Bytes.

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The post Salted Peanut Butter Chip Cookies first appeared on Love and Olive Oil.

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And of course, the second you tell me I can’t have something, I just want it all the more. Needless to say my sweet cravings were running amok.

I wasn’t just avoiding chocolate either, it was anything acidic really, so I couldn’t even turn to fruit desserts to sate my cravings.

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This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: How to Make Homemade Tortillas.

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