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Kitchen Notebook

December 05, 2019

Roasted Red Carrot Soup

45 Mins


  • 1 lb Red Carrots
  • 1 sprig Thyme, plus more for garnish
  • 3 Tbsp Olive Oil
  • 4 cups Vegetable Stock (good quality, not too high in sodium)
  • 1 ½-inch piece Ginger, peeled
  • 1/2 Yellow Onion, chopped
  • 1 large Garlic clove, chopped
  • Freshly ground Black Pepper and Sea Salt

Peel and cut carrots into 1/2-inch rounds. Toss with 1 tablespoon olive oil and a generous sprinkle of sea salt. Spread on a baking sheet and place in oven under broiler. Broil carrots until brown and soft, turning them with a spatula every 5 minutes for 15 to 20 minutes. 

Meanwhile, bring stock to a boil, add ginger and sprig of thyme and simmer gently for 15 minutes. 

Place onion in a medium pot with remaining olive oil. Brown over medium heat, stirring frequently. Add garlic; then, carrots. 

Remove ginger and thyme from stock and add the liquid to the onions and carrots. Bring to boil and simmer 5 to 10 minutes, until carrots are soft enough to purée. 

Use an immersion or regular blender to purée mixture until smooth. If soup seems too thick, add more stock or water and reheat gently. Add sea salt and pepper, to taste. Divide between bowls and garnish with more fresh thyme.

45 Mins Clean Eating Fall Lunch Paleo recipe Veg Vegetarian Winter

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45 Mins Clean Eating Fall Lunch Paleo recipe Veg Vegetarian Winter

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