Best Roasted Carrot Garlic Soup Recipes

Roasted Carrot & Garlic Soup image

Provided by Steph S

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs carrots, peeled and sliced into 1 inch pieces
1 large yellow onion, diced
1 head garlic
1 tablespoon olive oil
3 tablespoons canola oil
1 tablespoon butter
2 -3 cups chicken stock
1 -2 teaspoon ground cumin
salt
sour cream (optional)

Steps:

Preheat your oven to 300 degrees.
To prepare garlic, cut off the top third of the head. Drizzle with 1 T olive oil and then wrap tightly with aluminum foil. Roast in oven 45min to an hour until very soft.
Place sliced carrots in a baking pan large enough so they sit in a single layer. Drizzle the remaining oil on them and stir so that they are covered. Put the pan of carrots in the oven with the garlic. Give them a stir every 20 minutes or so to prevent sticking.
While carrots and garlic are roasting, heat butter in a large skillet over medium low heat. Saute onions for about 15 minutes stirring occasionally til soft and translucent. Turn off the heat while you wait for the carrots to finish roasting.
Once garlic is soft, remove from oven, unwrap the foil, and set aside to cool.
Turn up the oven to 350 and continue roasting carrots for 15 more minutes.
Now put your carrots in the pan with the onions and add 2 cups of stock. Bring to a simmer over medium heat and simmer for about 15 minutes.
While this simmers carefully squeeze out the bulbs of garlic and place them in a blender. They should pop right out.
Add carrot and onion mixture to the blender as well and blend until smooth.
Pour soup back into the skillet and gently heat to a simmer, adding more stock as needed to reach the consistency you want. Now add your cumin and salt, tasting to see if more is needed.
Ladle into bowls, top with a dollop of sour cream and enjoy!

Roasted Carrot and Garlic Soup image

Provided by Bren in LR

Categories < 4 Hours

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb carrot, peeled and cut into 2 inch pieces (extra large pieces can be split in half)
1 head garlic, cloves separated and peeled
olive oil
salt and pepper
4 tablespoons butter
1/2 medium onion, thinly sliced
1 small leek, cleaned and thinly sliced (white and very light green parts only)
1 celery rib, finely chopped
4 cups vegetable stock, divided use
1/3 cup heavy cream
sour cream, creme fraiche, plain yogurt or unsweetened whipped cream (to garnish)

Steps:

Heat oven to 350 degrees.
Arrange the carrots and garlic on a foil lined rimmed baking sheet sprayed with Pam. Drizzle with olive oil and season with salt and pepper. Roast 40 minutes or until vegetables are softened and browned.
In a large saucepan, melt butter over medium heat. Add the onion, leek and celery and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add the roasted carrots and garlic to the pot and cook, stirring, for 1 to 2 minutes.
Then pour in 2 cups of the vegetable stock. Bring to a boil, reduce heat and simmer 20 minutes. Remove from heat. Add the heavy cream.
Working in batches in a traditional blender or using an immersion blender, puree until smooth and velvety, adding the remaining stock as needed to create desired texture. (I used all the broth.).
Return to heat and cook just until heated through. Serve garnished with a dollop of sour cream, creme fraiche, yogurt or whipped cream.

Nutrition Facts : Calories 173.2, Fat 12.9, SaturatedFat 8, Cholesterol 38.5, Sodium 135.2, Carbohydrate 14.1, Fiber 2.9, Sugar 4.8, Protein 2.1

ROASTED CARROT AND GARLIC SOUP image

Yield 2 bowls

Number Of Ingredients 8

1 lb baby carrots chopped
6-8 large garlic cloves, peeled whole
3-4 tbls extra virgin olive oil
1/2 tsp ground ginger
1/2 tsp salt
1 tbsp brown sugar
3 cups vegetable stock (more or less depending on desired thickness)
cracked black pepper to garnish

Steps:

1. Preheat oven to 400 F 2. Combine first 6 ingredients until carrots and garlic are well coated 3. Spread in an even layer on a baking sheet and bake for 1 hour and 10 minutes. 4. Remove from oven and allow to cool a bit before blending with vegetable stock in a food processor or blender until smooth. 5. Ladle soup into bowls and garnish with cracked pepper.