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.

    3 people 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 (9)


    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)

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