Roasted carrot soup

    1 hour 10 min

    This is my wonderful sister-in-law's recipe. Roasting carrots and potatoes with onion, garlic and herbs brings extraordinary flavour to this creamy vegetarian blended soup.

    1 person made this

    Serves: 9 

    • 1 kg 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 freshly ground black pepper
    • 1425ml vegetable stock
    • 240ml single cream or milk, or as needed

    Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

    1. Preheat oven to 200 C / Gas 6.
    2. Stir carrots, potatoes, onion and garlic together in a large roasting pan; drizzle with oil and sprinkle with herbes de Provence, salt and pepper.
    3. Roast 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 stock into vegetable mixture; bring to the boil.
    4. Blend soup until smooth with an immersion blender; stir in cream (or milk) to thin soup to desired consistency.

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    Reviews in English (7)


    I added more garlic and used a bit of milk no cream...tasted great, I did not take the charred bits of roasted veggies either it gave it a distinct roasted taste and was super!! The second time I made it I added red/green/yellow peppers....just as good as the first time around!  -  25 Dec 2016  (Review from Allrecipes US | Canada)


    Amazing soup. I made it with one potato and one sweet potato as I only had one regular one. No cream needed. Once blended well it's so creamy!  -  01 Dec 2017  (Review from Allrecipes US | Canada)


    I added a little more garlic and herbs de Provence and used whole milk instead of cream. It was an excellent substantial dinner entre for us.  -  29 Aug 2017  (Review from Allrecipes US | Canada)

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