CarrotSoup Cebulka
Photo by Andrew Cebulka

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6 servings

  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 6 cups diced carrots (about 10 large carrots)
  • 6 cups milk
  • Handful of vegetable trimmings (carrots, onion, and celery)
  • 1 teaspoon salt
  • Black peppercorns
  • 3 tablespoons goat cheese
  • 3 tablespoons milk
  • Fresh thyme, for garnish (optional)
  1. Preheat oven to 450 degrees.
  2. In a large bowl, whisk together olive oil and honey. Add carrots and toss to thoroughly coat. Season to taste with salt and pepper and transfer to a large rimmed baking sheet. Roast the carrots, turning once or twice, 30 to 35 minutes or until tender.
  3. While the carrots are cooking, flavor the milk by combining 6 cups of milk, the vegetable trimmings, 1 teaspoon salt, and a few black peppercorns in a large pot and simmer gently. Strain.
  4. Add the roasted carrots and puree with an immersion blender. For an extra creamy soup, strain through a fine sieve or chinois. Season to taste with salt and pepper.
  5. In a small bowl, combine goat cheese and remaining 3 tablespoons milk. Pour soups into bowls and drizzle with goat cheese mixture and fresh thyme.
  • from Beth Price, Charleston, SC

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