Food 52’s Healthiest: Roasted Carrot Soup

Every Tuesday, we're bringing you Food 52's healthiest recipes—seasonal, scrumptious meals that are also loaded with nutrition.
(Photo Credit: Sarah Shatz for Food52)


We’re thrilled to announce a content-sharing partnership with Food 52, the buzzing online community of at-home chefs. Created by food-writer superstars Amanda Hesser and Merrill Stubbs, Food 52 features carefully curated recipes with a focus on flavor profile, not necessarily nutrition profile. (That is, Hesser and Stubbs are on good terms with butter and cheese.)

Food52Every Tuesday, we’ll scan Food52’s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s also really good for you.

Our first recipe is Roasted Carrot Soup, a warming meal for a winter Meatless Monday, and one of the top recipes featured in the site’s brand-new Holiday Recipe & Survival Guide iPad app. For $9.99 you’ll get 75 recipes, 100 minutes of video, and their imminently practical advice on holiday entertaining.

Carrots, of course, are loaded with beta carotene (which your body turns into vitamin A), antioxidants, and minerals.

(Photo Credit: Sarah Shatz for Food 52)

Roasted Carrot Soup

Serves 4

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
2 large garlic cloves, chopped
Freshly ground black pepper

1. 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.

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

3. 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.

4. 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.

5. 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.

More healthy recipes from Food52

Kale Salad with Apples and Hazelnuts
Dr. Zhivago Borscht
Steamed Wild Salmon with Ginger Veggie Broth

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