Name: Dee’s Roasted Carrot Soup Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: French-inspired
Ingredients: 2 ½ 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

You know when you stumble upon a recipe that feels like a warm hug in a bowl? That’s exactly what Dee’s Roasted Carrot Soup Recipe is for me. It’s this comforting, velvety soup that tastes rich and complex, yet comes together so easily thanks to roasting the carrots and potatoes first. Roasting really brings out the natural sweetness, making every spoonful pleasantly surprising and deeply satisfying.

I usually pull out this soup recipe on chilly evenings or when I want something nourishing but not too heavy. Plus, it’s a great way to sneak some veggies into your meal without any fuss, and the herbes de Provence sprinkle adds that subtle French twist that keeps it interesting. Trust me, once you try Dee’s Roasted Carrot Soup Recipe, it’ll sneak into your regular rotation too.

Ingredients You’ll Need

All the ingredients in Dee’s Roasted Carrot Soup Recipe blend together to create this lovely balance of sweet, savory, and aromatic flavors. When you shop, look for fresh, firm carrots and potatoes—those will give you the best texture and taste after roasting.

Carrots: Choose organic if you can, and pick ones that are bright and firm for the best natural sweetness.
Potatoes: I prefer Yukon Gold for their creamy texture that blends beautifully into the soup.
Onion: A regular yellow onion works perfectly, adding depth without overpowering.
Garlic cloves: Fresh is key here; crushed to release that fragrant aroma.
Vegetable oil: Neutral oils like sunflower or canola help roast the veggies evenly.
Herbes de Provence: This mix infuses the soup with a hint of lavender, thyme, and rosemary—small but mighty.
Salt: Balances all the flavors, so season carefully and taste as you go.
Ground black pepper: Freshly ground gives a nice little kick to the smooth soup.
Vegetable broth: Use a good-quality broth to keep things flavorful and light.
Light cream: Adds richness without heaviness; optional if you prefer a dairy-free version.

Variations

I love making Dee’s Roasted Carrot Soup Recipe my own by tweaking it depending on the season or my mood. You can easily play around with spices or swap ingredients to cater to dietary needs without losing the soul of the soup.

Spice it up: Sometimes I add a pinch of smoked paprika or a dash of cayenne for warmth, which adds a fun kick!
Vegan option: Just skip the cream or use coconut milk—it still turns out beautifully creamy and luscious.
Herb variations: Instead of herbes de Provence, try fresh thyme or rosemary for a sharper herbal note.
Extra veggies: On brisk days, I toss in a sweet potato or even a parsnip along with the carrots for extra depth.

How to Make Dee’s Roasted Carrot Soup Recipe

Step 1: Roast Your Vegetables for Maximum Flavor

Start by preheating your oven to 425°F (220°C). Toss your peeled and chopped carrots, potatoes, onion, and crushed garlic with the vegetable oil, herbes de Provence, salt, and pepper on a baking sheet. Spread them out in a single layer—crowding leads to steaming, not roasting—and pop them in the oven for about 25-30 minutes until everything is tender and caramelized around the edges. You’ll notice those golden brown bits really boost the soup’s flavor.

Step 2: Blend It Smooth and Add Broth

Once the veggies are roasted and cooled slightly, transfer them to a large pot or blender. Pour in the vegetable broth and start pureeing the mixture until silky smooth. I usually add the broth in parts if blending by hand to avoid splashes. If you prefer, use an immersion blender right in the pot for less cleanup. Make sure the blending is thorough—that’s the key to that creamy texture you’re after.

Step 3: Warm Up and Finish with Cream

Pour the blended soup back into the pot (if it isn’t there already) and warm it gently over medium heat. Stir in your light cream little by little until you get just the richness you like. I find that a cup does the trick, but feel free to adjust. Keep an eye on it so it doesn’t boil, or you’ll lose that lovely creaminess. Taste and adjust salt and pepper before serving.

How to Serve Dee’s Roasted Carrot Soup Recipe

Dee's Roasted Carrot Soup Recipe - Recipe Image

Garnishes

My go-to garnishes for Dee’s Roasted Carrot Soup Recipe are a swirl of extra cream or coconut milk for that pretty contrast, plus a sprinkle of fresh parsley or chives. Sometimes I add toasted pumpkin seeds on top for a nice crunch and earthiness, which really brightens up the whole experience.

Side Dishes

This soup pairs beautifully with hearty grain breads—I love a thick slice of crusty sourdough or a rustic rye. It’s the perfect balance when you dunk into your bowl and scoop up thick chunks with the bread. For a full meal, add a side of mixed green salad with a lemon vinaigrette to cut through the creaminess.

Creative Ways to Present

For special occasions, I sometimes serve Dee’s Roasted Carrot Soup Recipe in mini pumpkin bowls or hollowed-out bell peppers. It looks charming on the table and adds a festive touch that impresses guests without extra fuss. A drizzle of herb oil or a sprinkle of edible flowers can elevate it even more.

Make Ahead and Storage

Storing Leftovers

I keep leftover soup in airtight containers in the fridge for up to 4 days. When I’m ready to eat, I give it a good stir because separation can occur as it sits—but that’s normal. The flavor actually deepens, so leftovers taste amazing, sometimes even better than fresh.

Freezing

Freezing Dee’s Roasted Carrot Soup Recipe works like a charm. I let the soup cool completely, portion it into freezer-safe containers or bags, and label with the date. It freezes well for up to 3 months. Just remember to leave some room if using glass containers, as the liquid expands when frozen.

Reheating

When reheating, I gently warm the soup on the stovetop over low-medium heat, stirring often to prevent sticking. If it seems too thick after thawing, add a splash of broth or water to loosen it back up. Avoid boiling, which can change the texture—just warm enough to enjoy that smooth creaminess all over again.

FAQs

Can I make Dee’s Roasted Carrot Soup Recipe without cream?

Absolutely! The soup is naturally creamy thanks to the roasted potatoes and carrots. You can skip the cream or replace it with coconut milk for a dairy-free version. It will still have that silky texture and delicious flavor.
How long does it take to roast the vegetables?

It generally takes about 25-30 minutes at 425°F (220°C) to get the vegetables tender and nicely caramelized. Check a fork slides in easily to make sure they’re cooked through before blending.
Can I prepare this soup in advance?

Yes, Dee’s Roasted Carrot Soup Recipe is great for meal prep. You can roast and blend everything a day ahead, then reheat gently when you’re ready to eat. It stores well in the fridge or freezer.
What if I don’t have herbes de Provence?

No worries! You can make your own blend using dried thyme, rosemary, marjoram, and a pinch of lavender, or simply use thyme and rosemary alone. It’ll still add that lovely herbal aroma to the soup.
Is this recipe suitable for kids?

Definitely! The natural sweetness from the roasted carrots makes this soup mild and appealing for children. Just skip the pepper or reduce it if your kids are sensitive to spice.

Final Thoughts

Whenever I make Dee’s Roasted Carrot Soup Recipe, it feels like sharing a little homemade comfort with those I care about. It’s simple, wholesome, and has that cozy warmth that food should bring. If you’re looking for a soup that’s both easy and special, give this one a try. I promise it’ll become a favorite you’ll want to make again and again — your kitchen and your taste buds will thank you!