Description

A cozy, flavorful soup blending sweet roasted carrots, aromatic herbs, and rich chicken stock. Perfect for weeknight dinners, meal prep, or using up extra carrots.

Ingredients

Scale

2 lbs carrots, peeled and cut into 1-inch chunks

2 tbsp olive oil

3 garlic cloves, unpeeled

1 large onion, sliced

3–4 sprigs fresh thyme, leaves only

1 sprig fresh rosemary, chopped

4 cups low-sodium chicken stock

Salt, to taste

1/2 tsp ground black pepper

1–2 tbsp butter or neutral cream (optional)

2 tbsp fresh parsley, chopped

Instructions

1. Preheat oven to 400 F (200 C).

2. Arrange carrots, onion, and garlic on a roasting pan. Drizzle with olive oil, season with salt and pepper, and toss to coat.

3. Roast for 25–30 minutes, stirring halfway, until golden and tender.

4. In a large pot, melt butter over medium heat. Add roasted vegetables and stir for 1 minute.

5. Pour 1/2 cup of hot chicken stock into the pan to deglaze, scraping up browned bits.

6. Transfer mixture to a blender or use an immersion blender in the pot. Purée until smooth, adding half of the remaining stock while blending.

7. Return soup to the pot, add the rest of the chicken stock, and simmer on medium-low for 10–12 minutes.

8. Stir in thyme, rosemary, and parsley near the end of cooking.

9. Taste and adjust seasoning with salt and pepper.

10. Ladle into bowls and garnish with a drizzle of cream or olive oil and fresh herbs.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: soup
Method: roasting, blending, simmering
Cuisine: american

Nutrition

Serving Size: 1 cup
Calories: 200
Sugar: 12
Sodium: 400
Fat: 8
Saturated Fat: 3
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 28
Fiber: 4
Protein: 5
Cholesterol: 10

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