Go Back
a bowl of velvety orange carrot soup with a swirl of cream and a sprinkle of seeds, shown in a wide horizontal shot on a rustic table with crusty bread and a linen napkin, warm natural light, shallow depth of field, landscape orientation

Honey Roasted Carrot Soup

Creamy puree soup made from honey-roasted carrots and ginger.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 lb carrots peeled and chopped
  • 3 tbsp honey
  • 2 tbsp olive oil
  • 1 onion chopped
  • 1 tsp grated ginger
  • 4 cups vegetable broth
  • 0.5 cup heavy cream
  • 0.5 tsp salt

Method
 

  1. Preheat the oven to 425F.
  2. Toss the carrots with olive oil and honey and spread on a baking sheet.
  3. Roast 25 minutes until caramelized and tender.
  4. In a pot, saute the onion and ginger until soft, then add the roasted carrots and broth.
  5. Simmer 10 minutes, then blend until smooth.
  6. Stir in the cream and salt and warm through before serving.

Notes

A swirl of cream and a few toasted seeds on top make it look restaurant-worthy.