SEARCH
More 1 Photos

Dee's Roasted Carrot Soup Recipe

Recipe by: Allyson

"This is my wonderful sister-in-law's recipe. It is packed full of delicious flavour. Promise."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook55 m
  • Ready In1 h 10 m
  • 1Preheat oven to 400 degrees F (200 degrees C).
  • 2Stir carrots, potatoes, onion, and garlic together in a large roasting pan; drizzle with oil and sprinkle with herbes de Provence, salt, and pepper.
  • 3Roast in the preheated oven until vegetables are tender and beginning to brown, stirring once, about 50 minutes. Remove roasted vegetables from oven; scrape vegetables and any brown bits into a large pot. Pour vegetable broth into vegetable mixture; bring to a boil.
  • 4Blend soup until smooth with a stick blender; stir in cream to thin soup to desired consistency.
Footnotes
  • Cook's Notes:
  • Milk can be substituted for light cream.
  • If you want to freeze the soup, freeze before adding milk.
Ingredients
  • 9 servings
  • 184 cals
  • 2 1/2 pounds carrots, peeled and chopped
  • 2 potatoes, peeled and chopped
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 2 tablespoons vegetable oil
  • 1 tablespoon herbes de Provence
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 6 cups vegetable broth
  • 1 cup light cream, or as needed
Nutrition

Amount per serving ( 5 total)

  • Calories:
    184
    9%
  • Fat:
    8
    12%
  • Carbs:
    26
    8%
  • Protein:
    3.3
    7%
  • Cholesterol:
    15
    5%

Based on a 2,000 calorie diet

1 Photos in the recipe
view all photos
You maybe like