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Roasted Carrot & Garlic Soup

October 9, 2012

Roasted Carrot & Garlic Soup with Thyme & Homemade Croutons.  That sounds so much better than “carrot soup,” right?  I think I should rename all of my recipes: this frittata should be Garden Frittata with Fresh Herbs and then this whole wheat pancake tower should become Whole Grain Pancake Stacks with Nutella & Banana Slices.  Sometimes I forget that I’m in marketing.

Words like roasted, hearty & fresh not only sound  pretty, but they are indicative to the flavors of the final dish.  I know I said that roasting tomatoes is not necessary to this soup, but I may have to take that back & do some more experimenting.  (Obviously, I need to rename this one as well.)  The more roasting I do, the more I like it.  And, seriously, if you haven’t tried roasted garlic, get on it…it’s delicious.  You could just sauté some garlic with the onion in this recipe, but you might as well roast the garlic while you’re roasting the carrots.

I’ve made this with fresh & dried thyme…I figure more people have dried on-hand, so I wrote the recipe as such.  Thyme (the dried version) is becoming one of my favorite fall/winter seasons.  It’s great in soups, exhibit A.

Serving this carrot soup with crusty whole grain croutons is optional, but you definitely need to serve this with some sort of bread.

Like many soups, I think this one tastes better the second day.

This sings of fall, so get roasting some carrots & enjoy the season before the next one sneaks up on us!


2 lbs carrots
1/4 cup of olive oil, divided use
1 small head of garlic
salt & pepper, to taste
1 large onion, diced
1-2 tbsp of butter
32oz chicken broth (low sodium) or stock
1 cup of water, plus more as needed
1/2 tsp dried thyme
1/4 tsp crushed red pepper
1/2 cup fat-free half-and-half


  • Preheat oven 400 degrees.  Peel & cut carrots into 1/2″ rounds.  On a rimmed baking sheet, toss the carrots with 2 tbsp of olive oil, evenly spread across pan & sprinkle with salt & pepper. Prepare garlic: remove most of the outer paper & cut off top 1/4″ of cloves.  Pour remaining olive oil over garlic & wrap in foil.  Place garlic & carrots in oven.  Broil for 15 minutes, then toss carrots.  Cook for an additional 10 min or so, until carrots are tender.  Continue cooking garlic for another 10 – 15 min.  Cool slightly & remove cloves.
  • In a dutch oven, cook onion in butter over medium heat until soft, about 5 – 7 min.  Add roasted garlic cloves & sauté 1 minute longer.  Add broth, water & seasonings.  Bring to boil, reduce heat to simmer for 30 – 40 min, stirring occasionally.
  • Using an immersion blender, puree soup until smooth.  Stir in half-and-half & any additional water as needed.  Season as needed.  Serve with croutons or crusty bread.

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