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Charred carrot soup

Charred carrot soup recipe

After making these monster charred carrot “hot dogs” (which may sound a bit bizarre but were surprisingly good), I had a decent amount of leftover carrots that weren’t ginormous enough to be grilled for the hot dog recipe. So, impressed by how well the charred carrots had acquitted themselves as a hot dog substitute, I decided to see what they could do without mustard slathered all over them.

Being of Irish descent, I’m genetically predisposed to mashing root vegetables into some sort of soup or stew, so eating carrots this way was probably inevitable. The soup turned out fantastic, thick and rich with tons of flavor. It might have even been a little bit fancy — I did use shallots after all.

Charring the carrots first gives the soup a deep smokey flavor that enhances the natural sweetness of the carrots and the richness of the heavy cream. If you choose to press the pureed soup through a sieve (which is completely worth the extra time it takes), you will be rewarded with a creamy, velveteen soup that’s a sophisticated departure from soup-of-day broccoli and cheese. Plus it is a sneaky way to get your kids to eat carrots that aren’t dipped into ranch dressing.

Image: ForkingSpoon



Charred carrot soup recipe

Yields4 Servings

Charred carrots are the centerpiece of this recipe for this silky-smooth carrot soup that is smokey and sweet but rich and creamy.

Prep Time10 minsCook Time55 minsTotal Time1 hr 5 mins

Ingredients

 6 carrots, peeled
 2 tablespoons sesame oil, divided
 ½ onion, roughly chopped
 2 shallots, roughly chopped
 3 cloves garlic, finely chopped or grated
 1 small potato, peeled and roughly chopped
 4 cups vegetable stock
 1 ¼ teaspoon ginger, grated (about a 1-inch piece)
 1 sprig fresh thyme
 1 tablespoon red wine vinegar
 ½ teaspoon black pepper
 ¼ teaspoon salt (adjust to taste)
 ½ cup heavy cream
 1 tablespoons fresh parsley, roughly chopped (for garnish)

Instructions

1

Char the carrots
Preheat a cast iron skillet over high heat for 5 minutes. Cut each carrot lengthwise horizontally. In a large mixing bowl, lightly coat the carrots with a tablespoon of sesame oil. Working in two batches, add 1/2 tablespoon of sesame oil to the pan and cook the carrots until they are just starting to char on all sides (about 15 minutes). Repeat for the second batch. Set aside.

2

Sauté the onions, shallots and garlic
In a large sauce pan over medium heat, simmer the onion, shallots and garlic for 5 minutes or until they are soft and fragrant.

3

Add the carrots, potato and stock
Add the carrots, potato, stock, ginger and sprig of thyme to the onion mixture. Reduce the heat to low and simmer the soup for 15 minutes or until the carrots and potatoes are very soft.

4

Puree the soup
Carefully transfer the soup to a food processor or blender and process the soup until it is very smooth. (For a much silkier texture, you can press the soup puree through a fine sieve. It is a time-consuming extra step but produces a superior final product).

5

Finish the soup with heavy cream
Return the soup to the sauce pan over low heat and stir in the vinegar, pepper and salt. (Be sure to taste the soup for any adjustments that may be necessary for the salt). Add the heavy cream and garnish with the fresh parsley.


Notes

Core the carrots for a sweeter soup (the cores are more bitter than the rest of the carrot). Just add two additional carrots to the recipe to compensate for the discarded cores. And for a healthier take, substitute yogurt for the heavy cream.

Ingredients

 6 carrots, peeled
 2 tablespoons sesame oil, divided
 ½ onion, roughly chopped
 2 shallots, roughly chopped
 3 cloves garlic, finely chopped or grated
 1 small potato, peeled and roughly chopped
 4 cups vegetable stock
 1 ¼ teaspoon ginger, grated (about a 1-inch piece)
 1 sprig fresh thyme
 1 tablespoon red wine vinegar
 ½ teaspoon black pepper
 ¼ teaspoon salt (adjust to taste)
 ½ cup heavy cream
 1 tablespoons fresh parsley, roughly chopped (for garnish)

Directions

1

Char the carrots
Preheat a cast iron skillet over high heat for 5 minutes. Cut each carrot lengthwise horizontally. In a large mixing bowl, lightly coat the carrots with a tablespoon of sesame oil. Working in two batches, add 1/2 tablespoon of sesame oil to the pan and cook the carrots until they are just starting to char on all sides (about 15 minutes). Repeat for the second batch. Set aside.

2

Sauté the onions, shallots and garlic
In a large sauce pan over medium heat, simmer the onion, shallots and garlic for 5 minutes or until they are soft and fragrant.

3

Add the carrots, potato and stock
Add the carrots, potato, stock, ginger and sprig of thyme to the onion mixture. Reduce the heat to low and simmer the soup for 15 minutes or until the carrots and potatoes are very soft.

4

Puree the soup
Carefully transfer the soup to a food processor or blender and process the soup until it is very smooth. (For a much silkier texture, you can press the soup puree through a fine sieve. It is a time-consuming extra step but produces a superior final product).

5

Finish the soup with heavy cream
Return the soup to the sauce pan over low heat and stir in the vinegar, pepper and salt. (Be sure to taste the soup for any adjustments that may be necessary for the salt). Add the heavy cream and garnish with the fresh parsley.

Charred carrot soup


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