ROASTED CARROT SOUP TWO WAYS
Roasted Carrot Soup Two Ways
This simple to prepare carrot soup can easily be customized to suit your preferences. First, the carrots are roasted with onion and garlic using the Precision Cooking Roasted Carrot cycle. Then, the caramelized vegetables are combined with broth and flavorings of your choice for a comforting bowl of carroty goodness. Here we offer two options to get you started: Simple Savory Roasted Carrot Soup and Creamy Turmeric Ginger Carrot Soup, but we hope you’ll add your own twist to make your favorite version!
8-12 Servings
20 minutes prep time, 30-35 minutes cook time
INGREDIENTS
For both soups:
One 2lb bag of whole carrots
One small yellow or white onion
4 cloves of garlic, not peeled
2 TBS olive oil
1 tsp kosher salt such as Diamond Crystal or ½ tsp table salt
For Simple Savory Roasted Carrot Soup
4 cups of chicken or vegetable broth
1 TBS fresh thyme, removed from stems and chopped, or 1 tsp dried thyme
1 tsp fresh rosemary, finely chopped or ½ tsp dried
Optional topping such as Simple Air Fried Croutons (link to recipe), green onion slices or crispy bacon pieces.
For Creamy Turmeric Ginger Carrot Soup
3 cups of chicken or vegetable broth
1 14.5 oz can of coconut milk
3 TBS fresh grated ginger
INSTRUCTIONS
- Peel carrots, remove ends and cut into chunks that are 1-2 inches long. Cut any very wide carrot pieces (greater than 1 inch diameter) in half lengthwise.
- Peel and quarter the onion.
- Add the carrot pieces, onion quarters and whole unpeeled garlic cloves to a sheet pan. (The garlic cloves should be left with skin on to prevent over-browning while roasting)
- Add olive oil and salt to the vegetables on pan and toss to coat (leave the onion quarters together to prevent small pieces from overcooking).
- Distribute vegetables across the pan and cook using “Roasted Vegetables Carrots” mode, following on-screen instructions for rack position placement.
- When the timer expires stir add 5 minutes and continue cooking (note: the timer is based on leaving carrots slightly firm which is recommended if the carrots will be eaten directly, for use in the soup, adding time provides a creamier texture for the soup.)
- When the timer expires, remove the sheet pan from the oven. Remove the skin from the garlic cloves and transfer the vegetables to a blender. Alternatively, the vegetables can be transferred to a pot and an immersion blender can be used to puree the soup.
- Continue depending on the type of soup you’d like to prepare
Continue for Simple Savory Carrot Soup
- Add 4 cups of chicken or vegetable broth.
- Puree until smooth (use caution when pureeing hot liquids)
- If you used a blender, transfer to a saucepot and reheat soup on medium heat
- Add thyme and rosemary
- Serve plain or with toppings such as Simple Air Fried Croutons (link to recipe), , green onions or crispy bacon pieces.
Continue for Creamy Carrot Ginger Soup
- Add 3 cups of chicken or vegetable broth and one 14.5 oz can of coconut milk.
- Puree until smooth (use caution when pureeing hot liquids)
- If you used a blender, transfer to a saucepot and reheat soup on medium heat
- Add ginger
- Serve
TIP
- If you prefer a chunky soup, remove some carrots before pureeing, chop into bite sized pieces and add back to the soup when you add the spices.
This recipe was created specifically for our GE Profile™ Ranges and Ovens with Holiday Precision Cooking Modes. Method and results may differ on other ovens.