Tag Archives: carrots

Food52’s Roasted Carrot Soup


I love Food52. It has accompanied me since I begun my daily kitchen adventures after the birth of Mika. With freshly homemade vegetable broth (see here) on the ready, I checked for my options and the roasted carrot soup on Food52 caught my eye.

The roasting of the carrots, as seen in the picture below showing the olive oil coated carrots in all its glory on the ready for the oven, brings out a lovely sweetness in the carrots. This depth I believe could not be achieved anyway else.


Ready for some carrot soup? This recipe serves four.


6 to 8 large carrots (about 1 3/4 pounds)
1/4 cup olive oil
6 cups vegetable stock (good quality, not too high in sodium)
1 piece ginger, an inch long, peeled
1 sprig thyme, plus more for garnish
1/2 large sweet onion, chopped
2 large garlic cloves, chopped
Freshly ground black pepper


Peel and cut the carrots into 1/2-inch rounds. On a rimmed baking sheet, toss the carrots with 2 tablespoons of the olive oil and sprinkle generously with salt. Set an oven rack 6 to 8 inches from the heat source and turn on the broiler. Broil the carrots until they brown and soften, turning them over with a spatula every 5 minutes or so; this should take 15 to 20 minutes.

Meanwhile, bring the stock to a boil, add the ginger and the sprig of thyme and simmer gently for 15 minutes.

Put the onion in a medium stock pot with the remaining olive oil. Brown the onion over medium heat, stirring frequently. Add the garlic, and then add the carrots.

Remove the ginger and thyme from the stock and add the stock to the pot with the onions and carrots. Bring to boil and simmer for 5 to 10 minutes, until the carrots are soft enough to puree.

Use an immersion or a standard blender to puree the mixture until smooth. If the soup seems too thick, add more stock or water and reheat gently. Add salt and pepper to taste. To serve, garnish with chopped fresh thyme.



Notice that the recipe had asked for 6 cups of broth. Silly me did not measure the amount of homemade vegetable broth I had. I had negligently poured in all the broth I had, which was about 4 cups and continued cooking. It was during the pureeing part that I figured out that I had not enough liquids. That turned out to be a good thing as I quickly ladled up some for Mika. He had loved every spoonful of it. *Pat on the back*

As for the rest of the puree, I thinned it out with some store-bought chicken stock and served it up. I know, store-bought chicken stock, but that was the only other stock I have on hand. Lesson of the day, always read the recipe and understand the quantities required! Was it still a good soup? Definitely! Heck, if you don’t like carrot soup, you can make it for your baby as roasted carrot puree!


Stonesoup’s Basic Vegetable Stock


Thank you, Mika. Thank you, supermarkets that sell no sodium-free and baby friendly stocks. Never in my crazy dreams would I expect that I would be making stock in this sleep-deprived and time-deprived period. Unimaginative as ever, I panicked after reading various baby-weaning recipes that require baby-friendly broths. I felt that to be a good mother, I should be able to provide him with a wide variety of foods. What can I say? I kind of pushed myself to check out if it is possible to cook my own broths. And here I am, blogging about this vegetable broth from Stonesoup after hovering over the stove twice. Yes, I made it two times! I had doubled the amount at the last round to make my life easier.

The satisfaction of making your own broth is pretty high. You now have the right to scoff at bullion cubes and stock cartons after looking at the ingredients listed. The amount of sodium contained in regular store-bought broths can be shocking. Sometimes, it is the first ingredient on the list. For those who did not know, the item listed first in the ingredients listing of a product is the most used in the making of the said product. So, here is to knowing what goes into your belly and flaunting rights. This makes approximately 4 cups of broth.


2 onions, chopped
2 carrots, chopped
2 ribs celery, chopped
1 punnet cherry tomatoes, halved
2 cloves garlic, smashed
2 handfuls button mushrooms, sliced
1 teaspoon black pepper corns
5 cups water


Heat a few tablespoons olive oil over a medium heat. Add onion, celery and carrot. Cook, covered stirring occasionally until veg are soft and starting to brown a little.

Add remaining ingredients and bring to a gentle simmer. Cook gently for about an hour or until the stock tastes rich and full. Strain stock and discard vegetable solids.

It is actually pretty simple. The hard part is the waiting time as I feel insecure about letting a gas stove running for too long. I am weird that way. And also the straining part. I am not sure how other people would do this but for me, to strain, I had ladled the broth into a sieve that is on top of a measuring jar. When the liquids have all been run through the sieve, the remaining vegetables will be ladled on the sieve and squished with the ladle to extract as much broth out as possible. Hehehe, that is how precious it is to me.