Roasted Carrot Soup

Roasted carrots give this blended soup its base flavor. After roasting, simmer with broth and aromatics, then blend as the card directs.

Ingredients and preparation

Gather the ingredients below before starting. The recipe card provides the exact amounts and any optional substitutions.

• 8 cups carrots ((peeled and chopped))
• 3 Tablespoons olive oil ((divided))
• 1 teaspoon salt
• 1/3 cup yellow onion ((diced))
• 3 cloves garlic ((minced))
• 5 cups vegetable or chicken broth
• 1 Tablespoon dried dill
• 1/3 cup butter
• 1/2 teaspoon salt ((to taste))
• 1/2 teaspoon pepper ((to taste))

How to make it

Read the complete directions in the recipe card before beginning. Prepare ingredients first, follow the stated order and check the specified cooking or chilling time. Use the visual result and the card's doneness guidance rather than the clock alone.

Serving and storage

Serve as directed in the card. Cool and store leftovers promptly in a covered container; follow food-safety guidance for ingredients that need refrigeration.

Recipe card

The card below has the complete quantities, times and step-by-step method.

Roasted Carrot Soup

Print Recipe

Carrots are great as a side dish, they are even better when roasted and turned into this delicious soup.

• Author: Maya Collins
• Prep Time: 30 mins
• Cook Time: 20 mins
• Total Time: 50 mins
• Yield: 6 1x
• Category: Soup
• Method: 'wpforms',
• Cuisine: American

Ingredients

Scale 1x2x3x

• 8 cups carrots ((peeled and chopped))
• 3 Tablespoons olive oil ((divided))
• 1 teaspoon salt
• 1/3 cup yellow onion ((diced))
• 3 cloves garlic ((minced))
• 5 cups vegetable or chicken broth
• 1 Tablespoon dried dill
• 1/3 cup butter
• 1/2 teaspoon salt ((to taste))
• 1/2 teaspoon pepper ((to taste))

Instructions

1. Preheat the oven to 400°
2. Take a large baking pan and line with parchment paper
3. Peel your carrots and chop them about 1/2 inch thick. Cutting on a diagonal is best. Put them in a large bowl. Drizzle them with two tablespoons olive oil and the salt stirring them well to coat. Add to the baking sheet so they are all in a single layer.
4. Put them in the oven for about 15 minutes and toss them. Return to the oven for 10-25 more minutes, when they are easily pierced with a fork and are slightly caramelized at the edges, they are done. Set aside.
5. In a medium / large pot over medium heat, add 1 tablespoon of olive oil. Add the chopped onion and simmer until translucent. Add the chopped garlic and simmer for another minute until fragrant but not browned.
6. Add in the vegetable broth or chicken broth and dill and stir well
7. Add in the roasted carrots and bring to a boil. Turn down to a steady simmer for 15 – 20 minutes.
8. Add in the butter until it is melted and incorporated.
9. Remove from the heat. Let it cool for 5-10 minutes.
10. Transfer the soup to a blender in batches and blend until smooth.
11. Add salt and pepper to taste.
12. Add in more broth if the soup is a bit too thick for your liking.

Nutrition

• Calories: 242 kcal
• Sugar: 9 g
• Sodium: 1509 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Carbohydrates: 19 g
• Fiber: 5 g
• Protein: 3 g
• Cholesterol: 31 mg

Keywords: Carrot Soup