A couple things have been happening around here. I have a daughter who is suddenly scared of choking and therefore, won’t eat. It is very odd to me (completely irrational) but apparently we are not the first parents to go through this.
This same daughter is VERY attached to her stuffed animal, Bunny. Poor Bunny has recently taken ill (again) and is in need of constant supervision and medical care. I am to take care of him while she is at school.
As luck would have it, my suddenly picky 7-year-old decided carrot soup would be the perfect thing to heal Bunny. I jumped on this opportunity. So, the three of us girls made carrot soup together and EVERYONE enjoyed the healthy soup that was prepared for the sole purpose of hastening Bunny’s recovery. Thank you to the powers that be… my daughter ate something!
Although the reason for making this soup is a little out of the ordinary, the soup is delicious! And making it with your kids makes them more excited to eat it. Roasting the carrots caramelizes them and really brings out their natural sweetness. We like it quite thick but if you want a thinner consistency just add a little extra broth. Speaking of broth, you could easily make this soup vegan/vegetarian by switching out the Chicken Broth for Vegetable Broth.
I prepared a very small quantity here, which suits our needs perfectly. You could easily double or triple the recipe if you are serving a crowd. You can also make the soup ahead of time, store in the fridge and reheat before serving. So simple and delicious!
Roasted Carrot Soup
Makes 2 Bowls or 4 Cups of Soup
Ingredients:
1½ lbs Carrots (about 6-8 carrots)
Olive Oil
4 small sprigs Thyme (plus more for garnish)
2 c low-sodium Chicken Broth
½ an Onion, chopped
1 large or 2 small cloves Garlic, minced
¼ tsp Ground Ginger
Preheat the oven to 425
Line a sheet pan with foil
Peel the carrots and cut into 1½” chunks
Put carrots on prepared sheet pan; drizzle with olive oil and sprinkle with some salt and pepper.
Use your clean hands to toss and make sure everything is evenly coated.
Lay the thyme sprigs on the sheet pan.
Roast in the oven for 20 minutes; toss and roast another 15 minutes or until nice and caramelized.
In the meantime, in a medium pot over medium heat, drizzle another tablespoon of olive oil.
Add onions and sprinkle with a little salt and pepper
Cook until translucent, stirring occasionally (about 7 minutes)
Add garlic and stir constantly for 30 seconds.
Add chicken broth and let come to a simmer.
When the carrots are ready, remove the thyme stems then add the roasted carrots to the pot.
Add the ground ginger and stir.
Let simmer for 5 minutes.
Use an immersion to puree the soup.
*If you don’t have an immersion blender use a regular blender and puree in batches holding a towel over the lid. Don’t fill blender more than a third of the way up.
Serve warm and garnish with some fresh thyme.
Enjoy your delicious (and healthy) Roasted Carrot Soup!
Unfortunately, the soup didn’t cure Bunny; he has to stay in bed for 3 straight weeks. But, it did begin to cure my daughter of her fear. We aren’t out of the woods yet but there is MAJOR improvement, thank goodness!
Roasted Carrot Soup
Ingredients
- 1½ lbs Carrots about 6-8 carrots
- Olive Oil
- 4 small sprigs Thyme plus more for garnish
- 2 c low-sodium Chicken Broth*
- ½ Onion chopped
- 1 large clove Garlic minced
- ¼ tsp Ground Ginger
Instructions
- Preheat the oven to 425.
- Line a sheet pan with foil. Peel the carrots and cut into 1½” chunks. Put carrots on prepared sheet pan; drizzle with olive oil and sprinkle with some salt and pepper. Use your clean hands to toss and make sure everything is evenly coated. Lay the thyme sprigs on the sheet pan. Roast in the oven for 20 minutes; toss and roast another 15 minutes or until nice and caramelized.
- In the meantime, in a medium pot over medium heat, drizzle another tablespoon of olive oil. Add onions and sprinkle with a little salt and pepper. Cook until translucent, stirring occasionally (about 7 minutes). Add garlic and stir constantly for 30 seconds. Add chicken broth and let come to a simmer.
- When the carrots are ready, remove the thyme stems then add the roasted carrots to the pot. Add the ground ginger and stir. Let simmer for 5 minutes. Use an immersion to puree the soup. (*If you don’t have an immersion blender use a regular blender and puree in batches holding a towel over the lid. Don’t fill blender more than a third of the way up.)
- Serve warm and garnish with some fresh thyme.
Looks so healthy and delicious. Thanks for sharing.
Thanks, it really is! And easy! I hope you give it a try.
Going to give it a try this week. You are a mighty fine cook, and Mama, too!
Thanks, I try. I hope you love it!
Soup looks great! Glad she liked the soup and that bunny is improving!
Love you all.
Thanks!