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Roasted Carrot Soup With Honey And Thyme Recipe

Roasted carrot soup gets its depth from carrots and onion roasted at 425°F until tender and browned in spots. Honey and heavy cream finish this smooth soup with a touch of sweetness and richness.
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Prep Time 15 minutes
Cook Time 48 minutes
Total Time 1 hour 3 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb carrots peeled and cut into 1-inch pieces
  • 1 yellow onion medium, cut into wedges
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 cloves garlic minced
  • 4 cups low-sodium chicken broth
  • 1 tbsp thyme fresh leaves, chopped
  • 1 tbsp honey
  • 0.5 cup heavy cream

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 5-quart Dutch oven
  • 1 immersion blender

Method
 

  1. Heat the oven to 425°F and line an 18x13-inch rimmed baking sheet with parchment paper.
  2. Toss the carrots and onion with the olive oil, salt, and pepper on the baking sheet.
  3. Spread the vegetables in a single layer.
  4. Roast for 30 to 35 minutes, turning once halfway through, until the carrots are tender and browned in spots.
  5. Transfer the roasted vegetables to a 5-quart Dutch oven and add the garlic, broth, and thyme.
  6. Bring to a boil over medium-high heat.
  7. Reduce the heat and simmer uncovered for 10 minutes.
  8. Puree the soup with an immersion blender until smooth.
  9. Stir in the honey and cream.
  10. Heat over medium-low for 2 to 3 minutes, until steaming, without bringing it to a boil.

Notes

For the best roasted flavor, let the carrots brown in spots before adding them to the broth. Refrigerate leftovers for up to 4 days; freeze for up to 3 months, preferably before stirring in the cream. For a dairy-free variation, use full-fat coconut milk instead of heavy cream.