Lunch · Soups
Roasted Carrot & Ginger Soup with Crispy Shallots
- Serves
- 6 servings
Bring it to the table
About this recipe.
Blended roasted carrots, red pepper and ginger with cream and crisp fried shallots.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 1 medium red bell pepper (cut into 2-inch pieces)
- 3 large shallots (cut into 2-inch pieces, for roasting)
- 1 large shallot (thinly sliced, for topping)
- 1 1-inch piece ginger (peeled and halved)
- 1 1/2 lb carrots (peeled and cut into 2-inch pieces)
- 1/4 cup extra-virgin olive oil (plus more for drizzling)
- 1/2 teaspoon ground cumin
- kosher salt (to taste)
- 1/2 cup vegetable oil (for frying shallot; discarded afterward)
- flaky sea salt (for the crispy shallot)
- 4 cups low-sodium chicken broth
- 1/2 cup heavy cream
- freshly ground black pepper (to taste)
- water (up to 1 cup to thin if needed for the base recipe)
Let the vegetables pick up color
The roasted edges give the blended soup more depth. Check the thickest carrot pieces for tenderness before transferring everything to the blender.
At the table
Add the shallots at the table so they keep their crunch against the smooth soup.
The cooking plan
How to make Roasted Carrot & Ginger Soup with Crispy Shallots.
Heat the oven to 425°F. Put the bell pepper, chopped shallots, ginger and carrots on a rimmed baking sheet. Toss with the olive oil, cumin and a little kosher salt. Roast for 35–45 minutes, until tender and browned in spots.
Meanwhile, heat the vegetable oil in a skillet over medium heat. Add the sliced shallot and cook for 5–7 minutes, stirring often, until deep golden. Lift onto paper towels with a slotted spoon, sprinkle with flaky salt and cool until crisp. Discard the frying oil once cooled.
Transfer the roasted vegetables to a blender with the broth and cream. Season with pepper. Blend carefully, beginning on low and increasing gradually, until smooth. Work in batches if needed and vent the lid safely for warm contents.
Pour into a pot and warm over medium-high heat, stirring. Add water a little at a time, up to 1 cup for the base recipe, if the soup is too thick. Taste and adjust salt and pepper.
Ladle into bowls and finish with a drizzle of olive oil, black pepper and the crispy shallots.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Roasted Carrot & Ginger Soup with Crispy Shallots
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Ingredients
- 1 medium red bell pepper cut into 2-inch pieces
- 3 large shallots cut into 2-inch pieces, for roasting
- 1 large shallots thinly sliced, for topping
- 1 1-inch piece ginger peeled and halved
1 ½ lb carrots peeled and cut into 2-inch pieces- ¼ cup extra-virgin olive oil plus more for drizzling
- ½ teaspoon ground cumin
- kosher salt to taste
- ½ cup vegetable oil for frying shallot; discarded afterward
- flaky sea salt for the crispy shallot
- 4 cups low-sodium chicken broth
- ½ cup heavy cream
- freshly ground black pepper to taste
- water up to 1 cup to thin if needed for the base recipe
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 425°F. Put the bell pepper, chopped shallots, ginger and carrots on a rimmed baking sheet. Toss with the olive oil, cumin and a little kosher salt. Roast for 35–45 minutes, until tender and browned in spots.
- Meanwhile, heat the vegetable oil in a skillet over medium heat. Add the sliced shallot and cook for 5–7 minutes, stirring often, until deep golden. Lift onto paper towels with a slotted spoon, sprinkle with flaky salt and cool until crisp. Discard the frying oil once cooled.
- Transfer the roasted vegetables to a blender with the broth and cream. Season with pepper. Blend carefully, beginning on low and increasing gradually, until smooth. Work in batches if needed and vent the lid safely for warm contents.
- Pour into a pot and warm over medium-high heat, stirring. Add water a little at a time, up to 1 cup for the base recipe, if the soup is too thick. Taste and adjust salt and pepper.
- Ladle into bowls and finish with a drizzle of olive oil, black pepper and the crispy shallots.
Notes
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How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
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