Go Back
Close-up of a bowl of smooth Carrot Brie Soup topped with sliced chives, served in a dark blue ceramic bowl on a textured wooden surface.
Print
Carrot, Orange, and Brie Soup
Prep Time
45 mins
Cook Time
10 mins
 
Course: Soup
Servings: 4
Calories: 347 kcal
Ingredients
  • 2 1/2 lb carrots peeled and roughly chopped (1/2 inch thick and 3 inches long)
  • 1 onion diced
  • 2 cloves of garlic peeled
  • 3 tbsp. olive oil
  • 1 tsp. salt
  • 6 cups chicken broth
  • 1 tsp. thyme
  • 5 oz. brie cheese rind removed, cubed
  • 1/2 cup heavy cream
  • 3/4 cup orange juice
  • Pepper to taste
Instructions
Assembly instructions:
  1. On a parchment paper-lined cookie sheet, lay out carrots.
  2. Drizzle with 2 Tbsp. olive oil and 1/2 tsp salt, and toss.
  3. Roast at 400° for 25-35 minutes.
  4. Add onion, garlic cloves, 1 Tbsp. olive oil, and 1/2 tsp. salt.
  5. Toss.
  6. Roast another 5 minutes.
  7. After roasting, place all the ingredients in a large pot with chicken broth and thyme.
  8. Simmer 15-20 minutes.
  9. Run an immersion blender through it until smooth.
  10. Add brie, orange juice, and heavy cream, stirring until brie is melted.
  11. Season with pepper to taste.
  12. When cool, transfer to a large freezer bag or smaller freezer containers. Freeze.
Cooking Instructions
  1. Thaw.
  2. Reheat on the stovetop or in the microwave.
  3. Garnish with chives if desired.