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Dee’s Roasted Carrot Soup Recipe

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★★★★★

4.5 from 115 reviews

Dee’s Roasted Carrot Soup is a comforting, creamy soup made from roasted carrots and potatoes, enhanced with aromatic herbes de Provence and a hint of garlic. This hearty vegetable soup is perfect for chilly days, delivering a rich flavor with a smooth texture, finished with a splash of light cream for added silkiness.

Ingredients

Scale

Vegetables

  • 2 ½ pounds carrots, peeled and chopped
  • 2 potatoes, peeled and chopped
  • 1 large onion, chopped
  • 2 garlic cloves, crushed

Seasonings & Oil

  • 2 tablespoons vegetable oil
  • 1 tablespoon herbes de Provence
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

Liquids

  • 6 cups vegetable broth
  • 1 cup light cream, or as needed

Instructions

  1. Prepare and roast the vegetables: Preheat your oven to 400°F (200°C). Place the peeled and chopped carrots, potatoes, and onion on a baking sheet. Drizzle with vegetable oil and sprinkle with herbes de Provence, salt, and black pepper. Toss everything together until the vegetables are evenly coated. Roast in the oven for about 30-40 minutes until they are tender and slightly caramelized, stirring halfway through for even roasting.
  2. Sauté the garlic: While the vegetables roast, lightly sauté the crushed garlic cloves in a small pan over medium heat just until fragrant, about 1-2 minutes. This step helps to mellow the raw garlic flavor and bring out its aromatic qualities.
  3. Combine roasted vegetables and broth: Once roasted, transfer the vegetables to a large soup pot. Add the sautéed garlic and pour in the vegetable broth. Bring the mixture to a simmer over medium heat and cook for about 10 minutes to allow the flavors to meld together thoroughly.
  4. Blend the soup: Using an immersion blender, blend the soup directly in the pot until completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth, then return to the pot.
  5. Add cream and adjust seasoning: Stir in the light cream to enrich the soup’s texture. Taste and adjust the seasoning by adding more salt or pepper if needed. Heat gently until the soup is warmed through but avoid boiling once cream is added.
  6. Serve: Ladle the warm roasted carrot soup into bowls and serve immediately. Garnish with fresh herbs or a swirl of cream if desired for an elegant finish.

Notes

  • To make this soup vegan, substitute the light cream with coconut cream or a plant-based alternative.
  • For a thicker soup, reduce the amount of vegetable broth slightly or add a small potato more.
  • If you prefer a chunkier texture, blend only half the soup and leave the rest slightly chunky.
  • Herbes de Provence can be replaced with thyme and rosemary if unavailable.
  • This soup stores well in the refrigerator for up to 3 days and freezes beautifully for up to 2 months.

Keywords: roasted carrot soup, creamy carrot soup, vegetarian soup, vegetable soup, herbes de Provence soup, easy roasted soup

Find it online: https://busyrecipe.com/dees-roasted-carrot-soup-recipe/