Nothing says end of summer and start of autumn quite like a delicious and creamy soup. The sun is going down a little earlier, the air is a little bit crisper, and all the 20-somethings are hitting up the pumpkin patches looking for Instagram glory. Meanwhile, back at home base, you are whipping up some delicious Smoked Carrot Soup.
Believe it or not, I used to really hate soup. If it wasn’t called chowder, chili, or stew I didn’t want a bowl of it. Sometimes people can change! And, just because the weather is changing and soup is cooked in a pot doesn’t mean the smoker needs to be put away! So, roll that thing out, get out your sweater, and get ready for a genuinely delicious bowl of soup.
How to Make Smoked Carrot Soup
This recipe requires some outside cooking and some inside cooking. Unless, of course, you are equipped with a nice outdoor burner, then you can do everything outside! There are still two phases, however. Smoking the carrots, then combining it all in a soup pot.
Smoking the Carrots for your Smoked Carrot Soup
Start your smoker and set the temperature to 400 degrees Fahrenheit. While your smoker is heating up, peel the carrots and cut them on the diagonal about ½″ thick .
Place the carrots on a grilling pan like this one. Add 2 tablespoons olive oil and ½ teaspoon of salt. Toss until the carrots are lightly coated in oil and seasonings. Arrange them with as little overlap as possible.
Smoke the carrots until they’re caramelized on the edges and easily pierced through by a fork, 35 to 40 minutes, tossing halfway.
Assembling the Smoked Carrot Soup
Once the carrots are almost done smoking, in your favorite soup pot, warm the remaining 1 tablespoon olive oil over medium heat. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally until the onion is softened and turning translucent, about 5 minutes.
Add the garlic, coriander, and cumin. Cook until fragrant while stirring constantly, about 30 seconds to 1 minute. Pour in the vegetable broth and water, while scraping up any browned bits on the bottom (aka the flavor bits). This is called deglazing, and adds another element of flavor to your smoked carrot soup.
Add the smoked carrots to the pot and bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook for 15 minutes.
Once the smoked carrot soup is done cooking, remove the pot from the heat and use an immersion blender to blend to a smooth and creamy consistency. Alternatively, carefully transfer the hot soup to a blender, working in batches if necessary.
Add the butter, lemon juice, and black pepper. Blend until completely smooth. Add additional salt and pepper if necessary, to taste. Add another tablespoon of butter if you’d like more richness, or a little more lemon juice if it needs more zing. Blend again, and serve.
Music Recommendation
This one is a bit different than my normal recommendation, but it has the potential for hours of entertainment. There’s been a lot of piano playing of late in my house, and you might enjoy some to bring a calming sound while you prepare and enjoy your soup. On that note, here is 10 hours of Relaxing Autumn Smooth Jazz Piano.
Smoked Carrot Soup
Ingredients
- 2 pounds carrots
- 3 tablespoons extra-virgin olive oil divided
- ¾ teaspoon fine sea salt divided, to taste
- 1 medium yellow onion chopped
- 2 cloves garlic pressed or minced
- ½ teaspoon ground coriander
- ¼ teaspoon ground cumin
- 4 cups vegetable broth or water
- 2 cups water
- 1 to 2 tablespoons unsalted butter to taste
- 1 ½ teaspoons lemon juice to taste
- Freshly ground black pepper to taste
Instructions
- Start your smoker and set the temperature to 400 degrees Fahrenheit.
- Peel the carrots and then cut them on the diagonal so each piece is about ½″ thick at the widest part.
- Place the carrots on a baking sheet. Add 2 tablespoons olive oil and ½ teaspoon of salt. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer.
- Smoke the carrots until they’re caramelized on the edges and easily pierced through by a fork, 35 to 40 minutes, tossing halfway.
- Once the carrots are almost done smoking, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally until the onion is softened and turning translucent, 5 to 7 minutes.
- Add the garlic, coriander, and cumin. Cook until fragrant while stirring constantly, about 30 seconds to 1 minute. Pour in the vegetable broth and water, while scraping up any browned bits on the bottom.
- Add the roasted carrots to the pot when they are off the smoker. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook for 15 minutes.
- Once the soup is done cooking, remove the pot from the heat and use an immersion blender to blend to a smooth and creamy consistency. Alternatively, carefully transfer the hot soup to a blender, working in batches if necessary.
- Add the butter, lemon juice, and several twists of black pepper. Blend until completely smooth. Add additional salt and pepper if necessary, to taste. Add another tablespoon of butter if you’d like more richness, or a little more lemon juice if it needs more zing. Blend again, and serve.
Cocktail Pairings
- The Dirty Shirley – a quick and easy crowd-pleaser.
- Peach Cilantro Mojito – perfect for any summer barbeque.
- Hurricane – only for the brave who plan on sticking around for a while or getting a ride home!
One response to “Smoked Carrot Soup”
So good!!!