Roasted Carrot Soup with Bay Scallops


  • 2 -32 ounce containers vegetable stock, ideally organic

  • 3 pounds mixed carrots, farmers market or organic

  • 1 pound butternut squash, peeled and cubed

  • 2 cups diced tomatoes

  • 1 cup sweet onion, diced

  • 1/2 cup celery, diced

  • 1/4 cup evoo(for soup) + 2 tablespoons evoo(for roasted veggies) + 1 tablespoon evoo(for tomatoes)

  • 2 tablespoons basil, sliced

  • 1 tablespoon garlic, chopped

  • 5 thyme sprigs

  • 1 rosemary sprig

  • 2 teaspoons pink Himalayan salt(for soup) + 2 teaspoons pink Himalayan salt(for roasted veggies)

  • 2 teaspoons black pepper(for soup + 2 teaspoons black pepper(for roasting veggies)

  • 2 pounds dry pack bay scallops or use dry pack sea scallops and cut into smaller pieces

  • 2 tablespoons evoo

  • 2 teaspoons herbed sea salt


  • Preheat oven to 400.

  • scrub carrots, no need to peel them if fresh from the farmers market. cut into 1 inch pieces. Toss carrots and squash with 2 teaspoons each salt and pepper. Put on a baking sheet and roast until caramelized and tender, about 25 minutes.

  • While the veggies are roasting, combine diced tomatoes with garlic, basil and olive oil in a bowl. Set aside.

  • In a large dutch oven, heat 1/4 cup evoo. Add onions and celery and saute on low heat until tender. Add thyme and rosemary, add vegetable stock, salt and pepper .Then add tomato mixture, simmer 5 minutes. When roasted veggies are ready, pour into soup. Bring to a boil, then simmer for 30 minutes. Remove stems from rosemary and thyme. Puree soup with an immersion blender. taste and add more salt and pepper if needed.

  • While soup is simmering, toss scallops with oil and salt. Heat grill to hot and cook scallops on a grill pan for 2 to 4 minutes until slightly browned. Set aside.

  • When soup is done, add scallops. When ready to serve, we like to put a dollop of cream fraiche and some chopped chives on top. Serves 8 people. Enjoy!