Description
Dee’s Roasted Carrot Soup is a comforting and flavorful soup made with roasted carrots, potatoes, onions, and garlic, enhanced by herbes de Provence. Blended to silky perfection and finished with a splash of light cream for richness, this soup is perfect for a cozy meal any time of year.
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
- Preheat Oven and Prepare Vegetables: Preheat your oven to 400°F (200°C). Peel and chop the carrots and potatoes into even pieces and chop the onion. Crush the garlic cloves to release their flavor.
- Toss Vegetables with Oil and Seasonings: In a large mixing bowl, combine the chopped carrots, potatoes, onion, and crushed garlic. Drizzle with the vegetable oil and sprinkle the herbes de Provence, salt, and ground black pepper. Toss everything together until the vegetables are evenly coated.
- Roast the Vegetables: Spread the seasoned vegetables on a large baking sheet in a single layer. Roast in the preheated oven for about 40-45 minutes, turning halfway through, until the vegetables are tender and caramelized.
- Blend the Soup: Transfer the roasted vegetables to a large pot. Pour in the vegetable broth and bring to a simmer over medium heat. Use an immersion blender, or carefully transfer the soup in batches to a blender, and blend until smooth and creamy.
- Add Cream and Adjust Consistency: Stir in the light cream to add richness and adjust the soup’s consistency as desired. Reheat gently if necessary, and season with additional salt and pepper to taste.
- Serve and Enjoy: Ladle the soup into bowls and serve warm. Optionally, garnish with fresh herbs or a drizzle of cream for an elegant finish.
Notes
- Roasting the vegetables enhances their natural sweetness and deepens the soup’s flavor.
- You can substitute light cream with coconut milk for a dairy-free option, though this will change the flavor profile.
- If the soup is too thick after blending, add extra vegetable broth or water to reach your desired consistency.
- Herbes de Provence can be replaced with a mix of dried thyme, rosemary, and oregano if you don’t have it on hand.
- This soup freezes well; store in airtight containers for up to 3 months.
Keywords: carrot soup, roasted carrot soup, vegetarian soup, creamy carrot soup, herbes de Provence soup