The key to this creamy carrot soup is first roasting the carrots in the oven until they are deeply bronzed and beginning to caramelize. This deepens their flavor and brings out an earthy sweetness that combines perfectly with the warm pungency of ginger, celery, and onions. After everything is simmered together and blended to a velvety smooth consistency, the result is a rich and stunningly flavorful soup.
I am particularly enthusiastic about this soup in the autumn when crisp fresh carrots abound. But I enjoy it throughout the year, either as an elegant first course or a light meal when paired with good bread.
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Ingredients for Creamy Carrot Soup
- carrots
- olive oil
- unsalted butter
- onion
- celery
- ginger
- vegetable broth
- kosher salt
- white pepper
See recipe card for quantities.
Instructions for Creamy Carrot Soup
Heat the oven to 400 degrees F. Place the carrots on a baking sheet and coat them with the olive oil. Then roast them until they are bronzed and mostly tender. This will take about 45 minutes, give or take, depending on the size of your carrots.
Melt the butter in a medium sized heavy saucepan or dutch oven over medium heat. Add the onion and cook until translucent, about 5 minutes. Then add the celery and ginger, cooking until the celery softens and the onion begins to turn golden, about 5 to 10 minutes more.
Next add the roasted carrots, broth, salt, and pepper to the pot. Bring the mixture to a boil, reduce the heat to medium low, and cover. Simmer until the carrots are very tender, about 45 minutes.
When cool enough to be placed safely in a blender, puree the mixture in batches until it is very smooth. Finally, return the soup to the pot and gently reheat.
Hint: When pureeing the soup, avoid filling your blender more than half full. Otherwise, you may end up covered in carrots.
Serving suggestions
- To Garnish - chopped fresh chives
- To Drink - Sauvignon Blanc, Chardonnay, or Riesling
Equipment
An immersion blender can be incredibly useful here if you don’t feel like cleaning up dribbles of soup all over your counter.
Storage
If you are serving the soup immediately, simply return it to the pot after blending and then reheat. Otherwise, it can be stored in the refrigerator for up to four days.
📖 Recipe
Creamy Carrot Soup
Ingredients
- 1 pound carrots peeled and cut into 3 to 4 inch pieces
- 2 tablespoons olive oil extra virgin
- 2 tablespoons unsalted butter
- 1 cup onion chopped
- ½ cup celery chopped
- 1 tablespoon ginger peeled and minced
- 5 cups vegetable or chicken broth
- 1 teaspoon kosher salt
- ¼ teaspoon ground white pepper
Instructions
- Heat the oven to 400°F. Place the carrots on a baking sheet and coat them with the olive oil. Roast them until they are bronzed and tender, about 45 minutes, turning them over about half way through.
- Melt the butter in a medium heavy saucepan over medium heat. Add the onion and cook until it is translucent, about 5 minutes. Add the celery and ginger and cook until the celery softens and the onions begin to turn golden, about 5 to 10 minutes. Add the roasted carrots, chicken broth, salt, and pepper. Bring to a boil, reduce the heat to medium low, and cover. Simmer the mixture until the carrots are very tender, about 45 minutes.
- Let the mixture sit until it is cool enough to place in a blender. Purée the soup in batches until it is velvety smooth. If serving immediately, return the soup to the pot and reheat gently. Otherwise, it can be refrigerated for up to four days.
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