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    Roasted + Clean Carrot Soup

    Read original issue here

    ingredients

    makes 4

    • 6 to 8 medium to large carrots (about 1.5 pounds), peeled and diced into rustic cubes
    • 6 cups chicken or vegetable stock
    • 1 piece ginger, an inch long, peeled
    • 1 small onion (white or yellow), chopped
    • 2 garlic cloves, whole
    • olive oil
    • salt + pepper, to taste

    preparation

    1. Divide the carrots in half. Place one half of the carrots on a baking sheet. Season with salt and pepper and drizzle lightly with olive oil. Toss to combine. Place in a 375°F degree oven for about 20 minutes, shaking the pan every so often for even cooking. Remove from oven when soft, slightly brown and caramelized.

    2. Meanwhile, bring the stock to a boil in a large saucepan with the ginger, onion and garlic. Bring down to a simmer and cook for about 5 minutes or so until the onions are soft. Add the remaining half of the carrots and simmer for another 5 minutes until the carrots are just slightly soft but not cooked through. Transfer the mixture to a blender.

    3. Add the roasted carrots to the blender with the par-boiled carrots. Blend until smooth. Add salt and pepper to taste and a drizzle of olive oil over each portion to serve.




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