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cook once eat twice: roasted carrots


For the Roasted Carrots

  • 2 lbs heirloom rainbow carrots, trimmed and cut lengthwise
  • drizzle of olive oil
  • salt & pepper
  • 1 large orange, cut into slices
  • a few thyme sprigs

For the Carrot Soup

  • drizzle of olive oil
  • 1 onion, diced into 1/2-inch pieces
  • leftover roasted carrots (about half of the original amount)
  • dollop of mashed potatoes OR 1 peeled and cubed potato
  • chicken or vegetable stock (enough to cover)


  1. For the roasted carrots: preheat your oven to 400 F. Line a sheet pan with parchment paper.
  2. Arrange the carrots onto the sheet pan and toss with olive oil. Season with salt and pepper. Scatter the orange slices and thyme sprigs over the top.
  3. Roast until golden and tender, about 35-45 minutes.
  4. Serve warm as a side dish or vegetarian main. *Reserve half of the carrots to make the soup.
  5. To make the carrot soup: warm the olive oil in a medium pot. Add the onion and sauté until lightly golden, about 5 minutes. Meanwhile, roughly chop the roasted carrots.
  6. Add the carrots and mashed potatoes (or cubed potato) to the pot. Pour in enough stock to cover the vegetables. Bring to a simmer and cook until the carrots are tender enough to puree, about 10 minutes.
  7. Working in batches puree the soup using a blender. Pour back into the pot. Taste and adjust seasoning with extra salt and pepper.
  8. To serve, portion the soup into bowls and enjoy right away.