Free Verse Farm & Apothecary
  • Home
  • About
    • Our Story
    • Our Craft
    • Our Art >
      • Misha's Photography
      • Taylor's Poetry
    • Employment Opportunities
    • Press
  • Visit
    • Directions to the Farm
    • Free Verse Campground
    • Tours
    • Private Events
  • Shop
    • Free Verse Farm Shop
    • Stockists
    • Recipes
  • CSA
  • Wholesale
  • Contact
    • Newsletter

Roasted Carrot Soup

This soup is hearty yet not heavy, the perfect antitode to a cold winter's day. 

Ingredients
1 pound carrots, cut into chunks
2 small potatoes, cut into chunks
1 large onion, large diced
5 garlic cloves, peeled
​2 teaspoons thyme
2 teaspoons parsley
1 bay leaf
1 quart (4 cups) veg stock or water
Sea salt 
Freshly ground pepper

Preheat oven to 425 degrees Fahrenheit. Toss veggies with olive oil and season with 1/2 teaspoon salt and some pepper. Place in a large baking dish with the thyme, parsley, and bay leaf and roast until tender and glazed, abut one hour, turning 2 or 3 times.

Transfer vegetables to soup pot, add stock, and bring to boil. Simmer until carrots are soft, about 20 minutes, then puree until smooth.

Return to pot and add salt and pepper to taste.

Newsletter sign-up form

Stay up to date with the latest ​from our farm & apothecary!
© Free Verse Farm LLC
Chelsea, Vermont 05038
(802) 685-3174

Website design by Free Verse Studio.
All photographic content by Misha.
  • Home
  • About
    • Our Story
    • Our Craft
    • Our Art >
      • Misha's Photography
      • Taylor's Poetry
    • Employment Opportunities
    • Press
  • Visit
    • Directions to the Farm
    • Free Verse Campground
    • Tours
    • Private Events
  • Shop
    • Free Verse Farm Shop
    • Stockists
    • Recipes
  • CSA
  • Wholesale
  • Contact
    • Newsletter