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Roasted Carrot Soup

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1h

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6 servings

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This delightful Roasted Carrot Soup is a creamy and flavorful dish that showcases the natural sweetness of oven-roasted carrots. The velvety smooth soup is made with tender carrots, aromatic vegetables, and a touch of warming spices, creating a comforting and satisfying meal that's perfect for any time of the year.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
6 g
8 g
Allergen Content

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Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat the oven

Preheat the oven to 425°F (220°C).

2
Prepare the carrots

Peel and cut the carrots into 1-inch pieces. In a large bowl, toss the carrot pieces with 2 tablespoons of olive oil, salt, and black pepper.

3
Roast the carrots

Arrange the seasoned carrot pieces on a baking sheet in a single layer. Roast the carrots in the preheated oven for 30-35 minutes or until tender and lightly caramelized, stirring halfway through.

4
Prepare the aromatics

While the carrots are roasting, peel and finely chop the onion. Peel and mince the garlic cloves.

5
Sauté the aromatics

Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté for 3-4 minutes or until softened.

6
Add roasted carrots and broth

Add the roasted carrots, thyme, remaining salt, and black pepper to the pot. Pour in the vegetable broth and stir to combine. Bring the mixture to a boil, then reduce heat to low and let it simmer for 10 minutes.

7
Blend the soup

Remove the pot from heat and let the soup cool slightly. Use an immersion blender or transfer the soup to a blender and puree until smooth.

8
Reheat and serve

Return the pureed soup to the pot and heat it over low heat until warmed through. Taste and adjust the seasoning if needed. Serve the Roasted Carrot Soup hot.

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