This roasted carrot soup won Food52‘s contest for Your Best Carrot Recipe, beating out 217 other entrants. It bested the predictable salads, slaws, and carrot cakes; not to mention some more surprising recipes such as Candied Carrot Balls and Carrot Cake Ice Cream. Perhaps more significantly, it topped more than twenty other carrot soups. It’s that tasty.
Roasting the carrots intensifies their flavor (not to mention their sweetness) and the ginger and thyme, which steep in the broth before it is added to the carrots, bring a subtle complexity to the bowl. This is not a carrot ginger soup. It is a carrot soup with a slight kick.
It is also ridiculously simple. The recipe calls for just seven ingredients: carrots, olive oil, vegetable stock, a sprig of thyme, ginger, onion, and garlic.
It isn’t a meal in a bowl, by any means. I served it with naan and some leftover pizza. The next time I make it, I’ll round out the meal in a less haphazard fashion, and when I do, we’ll hear the The Professor’s grade.