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Roasted Carrot and Brie Soup

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“Adapted from a Canadian Cookbook”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons butter
  • 3 cups carrots, coarsely chopped
  • 12 cup onion, coarsely chopped
  • 6 cups chicken stock
  • salt and black pepper
  • 3 ounces brie cheese (rind removed)
  • 34 cup cream

Directions

  1. Heat oven to 450F and melt the butter in 9 inch square baking pan.
  2. Add carrots and roast for 20 minutes or until lightly browned, stirring occasionally.
  3. Transfer carrots and butter to a large heavy saucepan.
  4. Add onions and cook until translucent (about 3-5 minutes).
  5. Add the chicken stock and season with salt and pepper.
  6. Simmer for 30 minutes or until carrots are soft.
  7. Pour about 1/3 of the soup in to a blender.
  8. Cut the cheese into small pieces and add to the soup in blender; blend until smooth.
  9. Pour into a clean saucepan, blend remaining soup and add to saucepan.
  10. Add the cream and correct seasonings if necessary.

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