I took a much-needed break from blogging last week, but am so happy to be back with this amazing roasted carrot soup. This recipe is fast and simple enough to make on a weeknight. In fact, the hardest thing about making this soup is NOT eating all of the roasted carrots before you can blend them into a creamy soup.
Sage is the perfect accompaniment to the fresh and earthy flavors of roasted carrots. Use fresh sage, however, as the flavor or dried sage is far too condensed. While fresh sage has a warm, slightly astringent flavor, dried sage tastes like soap and smells like a smudge stick.
NOTE: While you can use a traditional blender for this recipe, a hand blender is much faster.
Roasted Carrot and Sage Soup
1 lb. carrots
2 large shallots
1 yellow onion
1 bulb garlic
20-30 sage leafs
5-6 sprigs of thyme
salt and pepper
32 oz chicken broth
Preheat oven to 375.
Peel and trim carrots, then cut them into 4 inch pieces, cutting any thick pieces in half lengthwise. Peel and trim shallots, then cut them in half. Peel and trim onion, then cut into quarters. Peel and trim garlic cloves.
Arrange veggies, sage, and thyme sprigs in a single layer on a large baking sheet lined with parchment paper or a silicon baking mat. If the veggies cannot be arranged in a single layer, use two baking sheets. Drizzle with olive oil and sprinkle with salt and pepper. Toss veggies to ensure they are evenly coated with olive oil. Bake for 45 minutes, or until all veggies are fork-tender and lightly browned.
When veggies are roasted, scrape them into a large pot. Add chicken broth and heat on medium high until boiling. Turn heat down and simmer for 5 minutes. Turn off heat and let cool slightly, about five minutes. Blend with a hand blender until smooth.