Roasted-Carrot Soup

You can make this soup through step two the day before your dinner; refrigerate, covered, until you're ready to finish.

  • Servings: 2
Roasted-Carrot Soup

Photography: John Kernick

Source: MSL Cookbook Vol. 2; The New Classics


  • 1 small onion
  • 1 bunch carrots (about 1 pound), peeled and cut into 2-inch chunks
  • 1 small Belgian endive, quartered lengthwise
  • 2 tablespoons olive oil
  • 1/4 teaspoon coarse salt, plus more for seasoning
  • Pinch of freshly ground pepper, plus more for seasoning
  • 1 bay leaf
  • 2 cups homemade or low-sodium store-bought chicken stock, plus more for thinning
  • 1/3 cup heavy cream or milk
  • 1/4 teaspoon grated peeled fresh ginger, or to taste
  • Creme fraiche, for garnish (optional)


  1. Preheat oven to 450 degrees. Cut onion into 8 wedges (keep root end intact to hold layers together). Toss onion, carrots, endive, oil, salt, and pepper in a medium bowl. Transfer to a rimmed baking sheet, and spread in a single layer. Roast vegetables, turning occasionally, until edges are deep golden brown, about 30 minutes.

  2. Cut off root end from onion. Transfer all vegetables to a large saucepan, and add bay leaf. Add enough stock to just cover (about 2 cups). Bring to a simmer, and cook until carrots are very soft, about 30 minutes. Let cool slightly, and discard bay leaf. Puree vegetables and stock in a blender until smooth (work in batches, if necessary, to avoid filling blender more than halfway).

  3. Transfer puree to a clean pan; place over low heat. Stir in cream; add stock to thin soup to desired consistency. Season with salt and pepper; stir in ginger. If desired, pipe creme fraiche onto each serving, or place dollop on top.


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