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.
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)
I’m not supposed to comment on this because I changed this so much but it was just so good and I just wanted to send out a high five to the creator. My changes included swapping out the potato for half a head of cauliflower just because I had it and needed to use it for something. Then at the end I realized I was out of veggie or chicken stock so I had to use either beef or onion. I chose beef as those dry onion soup mixes are so salty and I had already added a fair amount of salt to the veggies. My body just can’t take the salt. Lastly, I used milk instead of cream because I didn’t have any cream. The final result was light and delicious. My husband even asked for a second bowl. - 11 Feb 2018 (Review from Allrecipes US | Canada)
I have never had a carrot soup before. This recipe caught my eye since we are trying to eat more health and I love roasted veggies. I didn't have veggie broth, so I used chicken broth instead. To help blend the soup, I used my large blender after the boil and that worked great. the roasted flavor definitely comes through. I made sure the carrots were starting to get brown before continuing the recipe. It took an extra 20 minutes at 425°, but well worth the extra time. - 05 Feb 2018 (Review from Allrecipes US | Canada)