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comfort essentials: astounding baked carrot soup

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

We are not actually going to “bake” the soup, just bake some of the veggies to give it a greater depth of flavor. I have written the recipe to be vegan; however, if that is not a concern, I will give you a few non-vegan ideas to kick it up. So, you ready… Let’s get into the kitchen.

yield 4 - 5
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For comfort essentials: astounding baked carrot soup

  • PLAN/PURCHASE
  • 1 1/2 lb
    carrots
  • 1 md
    yellow onion, sliced, about 9 ounces (255g)
  • 3 Tbsp
    olive oil, extra virgin variety, divided
  • 1 - 2 pinch
    salt, kosher variety, or to taste
  • 2 lg
    garlic cloves, minced
  • 6 c
    vegetable stock, not broth
  • 1 tsp
    dried thyme
  • 1 tsp
    ginger powder, or more to taste
  • 1/4 tsp
    white pepper, freshly ground, or to taste
  • OPTIONAL GARNISHES (SOME NON-VEGAN)
  • crispy bacon, chopped
  • avocado, sliced
  • sour cream
  • fresh parsley, chopped
  • toasted croutons
  • parmesan cheese, grated or shaved
  • cayenne pepper, for heat

How To Make comfort essentials: astounding baked carrot soup

  • 1
    PREP/PREPARE
  • 2
    You will need a good size stockpot with a lid, and a rimmed baking sheet to make this recipe. In addition, you can blend the soup using an immersion blender, a regular countertop blender, or a food processor fitted with an S-blade.
  • 3
    If you want to give the soup more depth, substitute the veggie stock for chicken stock, and/or sauté the garlic in a tablespoon of sweet unsalted butter instead of olive oil. However, if you do this the soup will no longer be vegan. And the same goes true of some the garnishes.
  • 4
    Gather your ingredients (mise en place).
  • 5
    Place a rack in the middle position and preheat the oven to 450f ((230c).
  • 6
    Peel or wash the carrots, cut into pieces about 1/2 inch (1.3cm) thick, then thickly slice the onions.
  • 7
    Line a rimmed baking sheet with parchment paper, spread out the veggies, then toss with 2 tablespoons of the olive oil, and sprinkle with salt.
  • 8
    Bake the veggies until they lightly brown and soften, tossing them with a spatula every 5 minutes or so, about 30 – 35 minutes total time.
  • 9
    Keep an eye on the veggies and make sure they do not burn. We want brown, not black.
  • 10
    Remove from the oven and reserve.
  • 11
    Add the remaining tablespoon of olive oil to a stockpot over medium heat, when it comes up to temperature, add the garlic and thyme, then stir until fragrant, about 60 seconds.
  • 12
    Add the reserved veggies and stir to combine, about 90 seconds.
  • 13
    Add the stock, bring up to a simmer, then add the ginger and simmer, covered, until the veggies are nice and tender, about 15 – 20 minutes.
  • 14
    Remove the pot from the heat, allow the soup to cool slightly, then blend until you reach your favored consistency… I like mine smooth.
  • 15
    Return to the pot and keep warm until ready to serve. FYI: Do a final tasting for proper seasoning.
  • 16
    PLATE/PRESENT
  • So Yummy
    17
    Serve while nice and hot with your favorite garnishes and sides. Enjoy.
  • Stud Muffin
    18
    Keep the faith and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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