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Roasted Carrot Soup View Larger

Roasted Carrot Soup


  • 1 pound small carrots, peeled and 1/2-inch dice
  • 1 cup Spanish onion, 1/2-inch dice
  • 2 cups chopped mushrooms
  • 1 Tablespoon minced garlic
  • 1 cup potato, peeled and 1/2-inch dice
  • 1/4 cup white wine
  • Salt and pepper
  • 3 cups chicken broth
  • 1 cup tomatoes, diced
  • 1/2 cup Stonewall Kitchen Vidalia Onion Fig Sauce
  • Enough water to cover vegetables (abut 2-3 cups)
  • 1/2 cup sour cream
  • 1/4 cup crumbled feta cheese
  • 2 Tablespoons parsley, chopped


  1. Roast diced carrots with a little olive oil, salt and pepper in a 400 degree F oven for 20-30 minutes.
  2. In a heavy bottom pot brown the onion in a small amount of olive oil; once browning has occurred add the mushrooms and allow them to sear, then add the minced garlic.
  3. Add the roasted carrots and potatoes to the pot. Deglaze with white wine and season with salt and pepper.
  4. Add the chicken broth, tomatoes and Vidalia Onion Fig Sauce.
  5. Add the parsley and enough water to cover the vegetables, simmer until all is tender.
  6. In batches puree in the blender till smooth. Return to a pot and whisk in sour cream, adjust the seasoning and top with crumbled feta cheese, salt and pepper. Broil until golden brown, approximately 20 minutes.


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Vidalia Onion Fig Sauce
Vidalia Onion Fig Sauce Item: 131104 $7.95 Sale $5.96