The idea is based on an old-fashioned potluck dinner party. Each blogger is bringing one or more dishes to the party, so be sure to stop by each one and get some ideas for your own Thanksgiving meal. We’ll be posting to social media with the hashtag #blogsgivingdinner, but you can see the entire menu at the end of this post in our recipe roundup.
As boring as it sounds, one of the things I look most forward to during fall is soup. Whether it’s quick and fast or an all-day situation, I just find soup to be completely wonderful. This sheet pan carrot soup is my new favorite incarnation of an old favorite recipe, but made even easier.
The first time I made a carrot soup was about two years ago when I was getting ready for our first kiddo. I made a bunch of freezer meals so we wouldn’t have to worry about dinner for the first week or two. Betsy’s favorite of the freezer meals was this carrot ginger soup.
This is a twist on that, but a bit simpler in some ways. It has less ingredients and so the carrot flavor is more intense, which is great. It’s also dumb simple to make with almost no chopping. You scrub the stuff clean, toss it on a sheet pan, roast it until tender, and then blend it up!
Delicious soup in 3…2…1.
Sheet Pan Carrot Soup
- 2 pounds carrots, trimmed and scrubbed
- 1 onion, quartered
- 2 celery ribs, chopped
- 3 cloves garlic, smashed
- 1 inch fresh ginger, peeled and chopped
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- 1 teaspoon black pepper
- 6 cups vegetable stock
- ⅔ cup heavy cream
- Preheat oven to 400 degrees F. Scrub veggies well and chop them into large pieces. Lay them out on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.
- Roast soup ingredients at 400 degrees F. for 30 minutes until they are caramelized in spots and tender.
- Meanwhile, bring stock to a light simmer in a large pot.
- When veggies are done roasting, chop them up into 1 inch pieces and discard any inedible parts (onion skin, garlic skin, etc.) and add to pot with stock.
- Bring the ingredients to a simmer and cook for 5 minutes. Then blend with an immersion blender. Alternatively, let the soup cool for 10 minutes and blend slowly, in batches, in a normal blender.
- Return the blended soup to a pot over low heat and season with salt and pepper to taste. Finish with the cream and serve garnished with fresh herbs.
Did you make this recipe?
Sheet Pan Carrot Soup
Here’s the thing about this soup, team. There’s not much to it, which is good news!
I wouldn’t even worry about peeling the carrots. Just scrub them clean and toss everything on a baking sheet with some olive oil, salt, pepper, and herbs.
Roast this whole thing for about 30 minutes at 400 degrees F. The veggies will be tender, but caramelized in spots. Your house will smell very good.
When the veggies are almost done roasting, bring some stock to a simmer in a large pot. Then when the veggies are done, just chop them into slightly smaller pieces. Also, be sure to remove any inedible pieces like onion and garlic skins and root ends from the carrots.
Then toss everything in the pool!
Once that simmers together for a few minutes, you can blend it up! I use my trusty immersion blender to make quick work of this, but if you don’t have one, you can use a normal blender. Just be sure to let the soup cool a bit and blend it batches so you don’t get splatters of hot soup!
Once the soup is blended, taste it and season with salt and pepper. Finish the soup with cream and garnish each bowl with some fresh herbs.
This sheep pan carrot soup has really clean, simple flavors, but it’s definitely a keeper for me. I just love how easy it is!