Roast Carrot Soup With Pancetta Croutons Recipes

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ROAST CARROT SOUP WITH PANCETTA CROUTONS



Roast carrot soup with pancetta croutons image

A creamy vegetable blend works perfectly with crispy toast dipping soldiers and salty bacon

Provided by Good Food team

Categories     Dinner, Soup

Time 1h20m

Yield Serves 2 with leftovers

Number Of Ingredients 11

700g carrot , cut into batons
2 tbsp olive oil
4 garlic cloves , skin on
few thyme sprigs, plus extra to garnish
small knob of butter
2 onions , finely chopped
700ml chicken stock , made up with 1 cube
6 tbsp double cream
6 slices pancetta
2 thick slices rustic bread , cut into soldiers (we used sourdough)
drizzle olive oil

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the carrots, half the oil, the garlic and thyme in a roasting tin. Season and toss everything together. Pop in the oven and roast for 45-50 mins, or until tender and beginning to turn golden.
  • Meanwhile, heat the remaining oil and butter in a large saucepan. Tip in the onions and cook over a low heat for 10 mins until soft. When the carrots are done, remove from the oven. Squeeze the soft roasted garlic cloves out of their skins and pop in the saucepan. Tip in the carrots and discard any woody thyme stalks. Pour over the stock, bring to the boil, then simmer for 10 mins.
  • To make the croutons, wrap the pancetta around the soldiers, leaving the ends of the bread exposed. Put on a baking tray, drizzle with a little oil and grind over some black pepper. Bake for 10 mins until the pancetta and bread edges are crisp. Drain on kitchen paper.
  • While the croutons are cooking, blitz the soup with a hand blender, then sieve into a clean saucepan, pressing to get as much liquid through as possible. Add 5 tbsp of the cream, heat through and season. Adjust the thickness with a little water, if you like. You can chill the soup for up to 1 day at this point, or freeze for 2 months. Reheat before serving. Serve drizzled with the remaining cream and garnished with thyme, with the croutons.

Nutrition Facts : Calories 828 calories, Fat 57 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 34 grams sugar, Fiber 12 grams fiber, Protein 28 grams protein, Sodium 3.1 milligram of sodium

ROASTED CARROT AND CAULIFLOWER CURRIED SOUP



Roasted Carrot and Cauliflower Curried Soup image

This restaurant-quality soup is hearty and very tasty! I didn't have onions at home when I made this. Although the soup turned out really flavorful without them, I will probably add an onion or two next time I make it. Garnish with basil, wonton noodles, and sour cream.

Provided by jes5ika

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 10

6 carrots, peeled and chopped
½ head cauliflower, trimmed and chopped
1 ½ teaspoons olive oil
2 cloves garlic, chopped
1 teaspoon salt
1 teaspoon ground black pepper
3 cups vegetable broth, or more if needed
1 tablespoon curry powder
1 cup coconut milk
½ lime, juiced

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place carrots and cauliflower in a casserole dish; toss with olive oil, garlic, salt, and black pepper.
  • Roast carrot mixture in the preheated oven for 20 minutes; stir and roast until vegetables are tender and slightly charred, another 25 minutes. Remove from oven and stir.
  • Bring vegetable broth to a boil in a large pot. Stir in curry powder and add the roasted vegetables. Cover and boil soup until vegetables are soft, 8 to 10 minutes. Remove from heat.
  • Blend the soup with a potato masher or an immersion blender until smooth. Return pot to burner on medium heat. Stir coconut milk and lime juice into soup; simmer until heated through, 5 to 10 minutes.

Nutrition Facts : Calories 143.3 calories, Carbohydrate 13.4 g, Fat 9.8 g, Fiber 4.3 g, Protein 3 g, SaturatedFat 7.3 g, Sodium 679.9 mg, Sugar 5.6 g

EASY ROASTED CARROT GINGER SOUP WITH GREEK YOGURT AND CROUTONS



Easy Roasted Carrot Ginger Soup With Greek Yogurt and Croutons image

I make variations of this soup whenever I don't feel like doing a whole lot of work. It's warm and satisfying on a cold day, and is pretty good for you, too! It's one of those recipes that's very easy to play around with - roast whatever extra veggies you have around the house, make up new garnishes... Another version I enjoy is using shrimp stock and putting a few sauteed shrimp in each bowl. The recipe could easily be doubled for a larger group of people, but I find that these measurements work very well for a dinner for 2. For a vegan version, simply substitute tofu sour cream for the greek yogurt.

Provided by CptShane

Categories     Vegetable

Time 55m

Yield 2-3 serving(s)

Number Of Ingredients 13

3/4 lb carrot, diced
1 red pepper, diced
4 garlic cloves, halved
2 shallots, sliced thick
4 tablespoons olive oil
coarse salt, to taste
fresh cracked pepper, to taste
2 tablespoons fresh ginger, grated
1 1/2 cups vegetable stock (or whatever stock you like, sometimes I'll use shrimp stock and garnish the soup with sauteed shrimp)
1 dash soy sauce
1 dash hot sauce (optional, I like Louisiana Hot Sauce or Aardvark sauce)
1/4 cup Greek yogurt (or tofu sour cream, for vegans)
1 cup crouton (can be store-bought, or make your own)

Steps:

  • Preheat the oven to 400 degrees.
  • Dice the pepper and the carrots and halve the garlic cloves. Toss with olive oil, salt, and pepper, and spread on a baking sheet in a single layer.
  • Roast the veggies for 40 minutes, or until they start to get brown and caramelize. Stir once or twice during roasting.
  • Put grated ginger, stock, and a glug or two of soy sauce into the food processor. Add some hot sauce if you like it spicy.
  • Put all the roasted veggies into the food processor and puree until smooth.
  • At this point the soup will have cooled down a bit, so you can either pop it in the microwave or put it in a pot on the stove for a few minutes to warm it up.
  • Serve with a dollop of greek yogurt on top and lots of crunchy croutons!

Nutrition Facts : Calories 413.4, Fat 28.7, SaturatedFat 4.1, Sodium 237.7, Carbohydrate 37.4, Fiber 7, Sugar 10.4, Protein 5

DEE'S ROASTED CARROT SOUP



Dee's Roasted Carrot Soup image

This is my wonderful sister-in-law's recipe. It is packed full of delicious flavour. Promise.

Provided by Allyson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 1h10m

Yield 9

Number Of Ingredients 10

2 ½ pounds carrots, peeled and chopped
2 potatoes, peeled and chopped
1 large onion, chopped
2 garlic cloves, crushed
2 tablespoons vegetable oil
1 tablespoon herbes de Provence
1 teaspoon salt
1 teaspoon ground black pepper
6 cups vegetable broth
1 cup light cream, or as needed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Stir carrots, potatoes, onion, and garlic together in a large roasting pan; drizzle with oil and sprinkle with herbes de Provence, salt, and pepper.
  • Roast in the preheated oven until vegetables are tender and beginning to brown, stirring once, about 50 minutes. Remove roasted vegetables from oven; scrape vegetables and any brown bits into a large pot. Pour vegetable broth into vegetable mixture; bring to a boil.
  • Blend soup until smooth with a stick blender; stir in cream to thin soup to desired consistency.

Nutrition Facts : Calories 143.2 calories, Carbohydrate 25.6 g, Fat 3.7 g, Fiber 5.6 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 655.8 mg, Sugar 9.1 g

ROASTED CARROT SOUP



Roasted Carrot Soup image

This is one of my favorite soups, from a Food52 community member. It's done in about 30 minutes: silky, complex, nutritious, and perfect either as a first course or as a meal in itself. Roasting the carrots and infusing the broth with ginger and thyme are the secrets to giving the soup a sweet, earthy depth. Use a quality vegetable stock-since there are so few ingredients here, each one really counts.

Provided by Amanda Hesser and Merrill Stubbs

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

1 3/4 pounds large carrots, about 6-8
1/4 cup olive oil
Kosher salt
6 cups high-quality vegetable stock, low-sodium
1 piece ginger, peeled, one inch long
1 sprig thyme, plus more for garnish
1/2 large sweet onion
2 cloves garlic, peeled and chopped, use large cloves
Freshly ground black pepper

Steps:

  • Peel and cut the carrots into ½-inch rounds. On a rimmed baking sheet, toss the carrots with 2 tablespoons of the olive oil and sprinkle generously with salt. Set an oven rack 6 to 8 inches from the heat source and turn on the broiler. Broil the carrots until they brown and soften, turning them over with a spatula every 5 minutes or so; this should take 15-20 minutes.
  • Meanwhile, bring the stock to a boil. Add the ginger and the sprig of thyme and simmer gently for 15 minutes.
  • Dice the onion and place in a medium stockpot with the remaining olive oil. Cook the onion over medium heat, stirring frequently, until softened and lightly browned. Season. Add the garlic, and then the carrots.
  • Remove the ginger and thyme from the stock, and add the stock to the pot with the onions and carrots. Bring to boil and simmer for 5 to 10 minutes, until the carrots are soft enough to purée.
  • Use an immersion or standard blender to purée the mixture until smooth. If the soup seems too thick, add more stock or water and gently reheat. Add salt and pepper to taste. To serve, ladle into bowls and garnish with chopped fresh thyme.

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Top Asked Questions

How to cook carrots and onions for Soup?
Tip in the onions and cook over a low heat for 10 mins until soft. When the carrots are done, remove from the oven. Squeeze the soft roasted garlic cloves out of their skins and pop in the saucepan. Tip in the carrots and discard any woody thyme stalks. Pour over the stock, bring to the boil, then simmer for 10 mins.
How long do you cook carrots in a roasting pan?
Heat oven to 200C/180C fan/gas 6. Put the carrots, half the oil, the garlic and thyme in a roasting tin. Season and toss everything together. Pop in the oven and roast for 45-50 mins, or until tender and beginning to turn golden. Meanwhile, heat the remaining oil and butter in a large saucepan.
How do you boil carrots to make croutons?
Tip in the carrots and discard any woody thyme stalks. Pour over the stock, bring to the boil, then simmer for 10 mins. To make the croutons, wrap the pancetta around the soldiers, leaving the ends of the bread exposed.
How to cook roasted carrots in a Dutch oven?
In a dutch oven or saucepan, heat the remaining olive oil and sauté the onion until soft and translucent. Add garlic, and cook for 30 seconds. Add the coriander, cumin and paprika and cook for 30 more seconds. Add the roasted carrots, and cover with vegetable stock or water.

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