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  • Roasted Carrot Soup #SundaySupper


    It’s Sunday Supper time again. This week’s event – Fancy Appetizers – is being hosted by Wendy Wholistic Woman. Stop by and see her wonderful site!

    I love having a garden. I love growing many different kinds of vegetables. I don’t like trying to figure out what to do with it all so it doesn’t spoil.

    I can.

    I freeze.

    I cook and freeze.

    I get stumped.

    I flip through magazines.

    And lookie what I found!

    Roasted carrot soup with a tinge of ginger. This should work. The Dear One loves soup. Me? I’m not so crazy about soup. But this one is thick and rich. Unusual. Ginger. Besides, I get to try out my new immersion blender!

    I’m very happy now that I’ve made this – it’s snowing and cold and snowing. Soup is perfect! And the orange color is so cheery!

    • 1 lb. carrots, peeled and cut into 3-inch lengths
    • 1 Tbs. olive oil
    • 1 Tbs. unsalted butter
    • 1/2 medium onion, cut into medium dice (to yield about 3/4 cup)
    • 1 large rib celery, cut into medium dice (to yield about 1/2  cup)
    • 1 Tbs. minced fresh ginger (from about 1/2-inch piece, peeled)
    • 2 cups homemade or low-salt vegetable stock
    • 1 tsp. kosher salt
    • 1/8 tsp. ground white pepper
    • Chopped fresh chives or chervil for garnish (optional)

    Heat the oven to 375°F.


    Place the carrots in a medium baking dish or on a baking sheet, you want the carrots in a single layer without touching. Drizzle carrots with the olive oil. Toss them to coat well and roast, for about one hour, stirring once halfway through roasting, until they’re tender, blistered, and lightly browned in a few places.


    Melt the butter in a 3-quart heavy saucepan set over medium heat. Add the onion and cook until it’s translucent and fragrant, 2 to 3 min. Stir in the celery and ginger and cook until the celery softens a bit and the onions start to brown, 4 to 5 min. Add the roasted carrots, chicken broth, salt, pepper, and 2 cups of water. Bring to a boil, reduce the heat to medium low, and cover. Cook at a lively simmer until the carrots are very tender, about 45 min. Turn off the heat and let the liquid cool.

    Purée the soup in a blender in batches, never filling the blender more than a third full, and bearing down firmly on the towel-covered lid so the soup doesn’t come flying out. An immersion blender is perfect for this! If serving immediately, return the soup to the pot and reheat; garnish with the chives or chervil if you like. Otherwise, refrigerate for up to five days; reheat gently and taste for salt before serving.

    Finger Foods

    Hors d’oeuvres




    Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

    27 Responses

    1. […] Roasted Carrot Soup by From the Bookshelf […]

    2. […] Roasted Carrot Soup by From the Bookshelf […]

    3. […] Roasted Carrot Soup by From the Bookshelf […]

    4. […] Roasted Carrot Soup by From the Bookshelf […]

    5. […] Roasted Carrot Soup by From the Bookshelf […]

    6. Love the color of your soup and that you roasted the carrots. I bet this is delicious!

    7. […] Roasted Carrot Soup by From the Bookshelf […]

    8. Mmmm…roasting the carrots and adding ginger make this one unforgettable soup!!

    9. […] Roasted Carrot Soup by From the Bookshelf […]

    10. […] Roasted Carrot Soup by From the Bookshelf […]

    11. I absolutely love healthy pureed soups like this. They are so comforting and nutritious.

    12. […] Roasted Carrot Soup by From the Bookshelf […]

    13. The color is beautiful indeed.. and the soup I trust will combat winter chills.

    14. […] Roasted Carrot Soup by From the Bookshelf […]

    15. Welcome to Yum Goggle! We are following you on all your social media and hope you will follow us back. We will try our best to tag you each time we promote your posts. Kelli at YG!

    16. I found a roasted carrot and ginger soup not too long ago that I made and it was amazing as I’m sure was yours.

    17. I love soup- and I always have carrots! This is a great stone-soup!

    18. Carrots and ginger are a natural together. I’d love a big bowl of this soup!

    19. […] Roasted Carrot Soup by From the Bookshelf […]

    20. […] Roasted Carrot Soup by From the Bookshelf […]

    21. […] Roasted Carrot Soup by From the Bookshelf […]

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