Roasted Carrot Soup. Hot Soup. Cold Summer.

You see, there are many things wrong with the title of this post. First, I should be really writing about Gazpacho. Why? Well (and that’s my second point) I happen to live in that part of the globe where summer should rhyme with heat. Sun. Lovely afternoons spent in a park.

Not so! Today we have no more, no less than 15C (59F) which for the 18th July is simply unacceptable. That means sweater. No photography light. And although I try to resist as much as possible, cravings for comfort food. Hearty soups. Stodgy dinners. It’s all a mess, really!

A hot, comforting soup seemed a good compromise. Filling, yet packing less calories than the alternative. Or one of the alternatives at least. Easy to make, rich, vibrant colours … there is a lot to say about a traditional carrot soup. Yet this is the first time I tried a roasted carrot soup. Why did I never think of it? I’m all about roasted vegetables yet never thought of putting them in blender – voila, soup. That goes to show that you’re never too old to learn.

The recipe is from Olive/ April 2008. (On a side note, I have been ignoring my cook books lately and I feel very guilty about it. Does this happen to you as well?) There is no rocket science to this soup, but you’ll taste the difference of the roasting. And at 228cal per serving – although that again, tells me absolutely nothing because I have no idea what Olive consider a ‘serving’ – guilt free lunch/dinner. The mind is a fabulous thing, isn’t it? Tell me it’s 228cal per serving and I already feel so much better!

Roasted Carrot Soup (serves 6)
1 onion, cut into wedges
800gr carrots, peeled and roughly chopped
1 bay leaf
1tbsp runny honey
2l vegetable or chicken stock
200ml creme fraiche
4tsbp chopped herbs (mint, basil and chervil)

Heat the oven to 200C/gas 6 and put the onions and carrots in a roasting tin which a few knobs of butter? Roast for 30min or until the vegetables are tinged brown. Tip into a pan, add the bay leaf, honey and stock and bring to a simmer. Cook for 10min or until the carrots are very tender, then remove the bay leaf (obviously, I totally forgot this step and crunched away at the bay leaf) and whizz the lot in a blender until smooth. Season and keep warm.

Mix the creme fraiche and the herbs, season, and serve the soup with quenelles of herbed creme fraiche. Out of curiosity, how many Olive readers really use ‘quenelles’ in their daily cooking life when all it means is a table spoon of creme fraiche? I mean, the recipe it’s all about rustic cooking, fresh ingredients, and then bam! quenelles. Please!

If you are into soups, plenty more to choose from. What is your latest soup creation?

I am also submitting this roasted carrot soup to the Healthy Cooking event over at Fun and Food. Why do I think this soup is healthy? Well, because all the ingredients used are fresh and full of vitamins. It is low in calories, high in taste. And it’s fast. A healthy craving alternative perhaps.

Related posts:

  • A delicious soup! My latest soup creation was, a Thai curry soup with tamarind and zucchinis…



  • Olive is a fantastic magazine. Awesome soup and very light too! 🙂 (er, maybe bread can fill in the calorie gap) 😉

  • that looks wonderful Andreea! I love roasted veggie bisques too! thanks for sending ina delicous entry my way!:)

  • I love soup but I’m afraid summer is here in Lisbon to stay, and I can’t think of anything warm… Roasted vegetables make such a difference! I used to do it only with squash but now I roast all veggies if I have a chance.

    Guilty as charged about the cookbooks! I’ll get back to them eventually, and I’m sure so will you. 🙂

  • That looks really good! I often have carrots left from recipes that I have no clue what to do with…that is a great idea.

    It’s 90ies in DC, but I made Butternut Squash with Coconut milk last night…still very comforting in a super air-conditioned apartment.

  • Roasted carrot soup huh? Sounds really good! I have had carrot juice, but never carrot soup. Thanks for thinking of something tasty and different!

  • e

    I’m pretty sure quenelles are something of a pale skinless sausage.

    either way, creme fraiche with roasted carrots sounds scrumptious.

  • wrightfood

    A great looking soup I have to say – great photo too.

    My cookbooks unfortunately get really badly neglected. Most time I get to cook is Sunday, and then I want to do something out of my head, rather than a book. I still flick through them almost every day for ideas, but don’t often cook from them anymore.. with the exception of Bouchon.

  • Yummy! The roasting will really bring out that deep carrot flavour.

  • mycookinghut

    Looks good. Weather in London is nothing better and it’s really unacceptable at this time of the year! Where is the summer, will there be one, I wonder?

  • You can NEVER go wrong with matter what the season or weather. I am looking forward to trying this one ! Thank you!

  • I believe that the term ‘quenelle’ refers to the shape of the item – usually formed by moulding the food between the bowls of two dessert spoons.
    Love the idea of roasting the carrots – I personally would add the honey to the roasting tin in the last 5 ins to part carmalise the veg – brilliant

  • I’m trying this today, but I forgot to buy crème fraîche when I was at the store earlier. I might make it herbed ricotta. Or maybe just serve as is with some fresh herbs.

  • Roasting the carrots and a red onion as we speak… And a couple of apples too because I had run out of carrots. I think this is going to turn out great!

  • Well it was a success! Thank you for sharing the roasting technique, it does make things a lot more interesting! I had to roast my vegetables for about 1hour because I couldn’t spread them so I had to toss them around a few times, but I turned out perfect! Very rich aromas.