Roasted Carrot Soup

This recipe is a comforting variation on classic carrot soup.

PHOTO BY SARAH JAMPEL

Ingredients

• 1 ³/₄ pounds carrots (6 to 8 large carrots)

• ¹/₄ cup olive oil, divided

• 1 pinch (or more) kosher salt

• 5 cups (or more) low-sodium, high-quality vegetable stock

• 1 (1-inch) piece ginger, peeled

• 1 sprig thyme, plus more for garnish

• 1 sweet onion, chopped

• 2 large garlic cloves, chopped

• 1 pinch freshly ground black pepper

Instructions

1. Position an oven rack 6 to 8 inches from the heat source and activate the broiler.

   
   

2. Peel and slice the carrots into ½-inch rounds. On a rimmed baking sheet, combine the carrots with 2 tablespoons of oil; season generously with salt. Broil the carrots, rotating them approximately every 5 minutes, for 15 to 20 minutes, until they achieve a browned and softened texture.

   
   

3. Simultaneously, in a medium saucepan over high heat, bring the stock to a boil. Incorporate the ginger and thyme sprig, decrease the heat to medium-low, and allow to simmer for 15 minutes.

   
   

4. In a sizable pot over medium heat, sauté the onion with the remaining 2 tablespoons of oil, turning regularly, for 5 to 7 minutes, until tender. Incorporate the garlic and carrots.

   
   

5. Extract the ginger and thyme from the liquid and include the stock into the pot containing the onions and carrots. Bring to a boil, then decrease the heat to medium-low and simmer for 5 to 10 minutes, until the carrots are sufficiently tender for puréeing.

   
   

6. Utilize an immersion or conventional blender to purée the mixture until it attains a smooth consistency. If the soup appears excessively thick, incorporate additional stock or water and reheat gently. Enhance the flavor with salt and pepper. Adorn with the minced thyme.