bonappetit4.4
Roasted Carrot Soup With Crispy Shallots
No pot is needed for this sheet-pan carrot soup recipe, featuring deeply roasted vegetables and ginger. A garnish of fried shallots adds savory crunch.
👥 4 Servings👤 Zaynab Issa📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●skillet
- ●blender
- ●pot
- ●bowl
- ●microwave
📝 Preparation Steps
1
Preheat oven to 425°. Place 1 medium red bell pepper, cut into 2" pieces, 3 large shallots, cut into 2" pieces, one 1" piece ginger, peeled, halved, and 1½ lb. carrots, peeled, cut into 2" pieces, on a rimmed baking sheet. Drizzle ¼ cup extra-virgin olive oil over, sprinkle with ½ tsp. ground cumin, and season with kosher salt. Toss to coat and roast until tender and charred in spots, 35–⏱️ 45 minutes.
medium red bell pepper, cut into 2" pieces1large shallots, 3 cut into 2" pieces, 1 thinly sliced41" piece ginger, peeled, halved1½ lb. carrots, peeled, cut into 2" pieces1Kosher salt
2
Meanwhile, heat ½ cup vegetable oil in a medium skillet over medium. Cook 1 large shallot, thinly sliced, stirring often, until deep golden brown, 5–⏱️ 7 minutes. Using a slotted spoon, transfer to paper towels to drain; season with flaky sea salt. Let cool until crisp; discard oil.
Flaky sea salt
3
Transfer roasted vegetables to a blender. Add 4 cups low-sodium chicken broth and ½ cup heavy cream and season with freshly ground black pepper. Blend on low until puréed, then increase speed to medium-high and blend until smooth. If soup is too thick, thin with up to 1 cup water. Taste soup and season with more kosher salt if needed.
low-sodium chicken broth4 cupsKosher salt
4
Ladle soup into bowls. Drizzle with extra-virgin olive oil, season with black pepper, and top with crispy shallot. Do ahead: Soup (without toppings) can be made 3 months ahead. Let cool, then transfer to airtight containers and freeze. Let thaw in refrigerator overnight; bring to a simmer with 1 cup water in a medium pot over medium, stirring often; cook until heated through, 8–⏱️ 10 minutes. Or, microwave with 1 cup water in a large microwave-safe bowl in 1-minute increments. (Use water as needed if heating smaller amounts of soup at a time.) Shallot can be fried 3 months ahead. Freeze in a resealable plastic bag. Let thaw at room temperature before using.
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