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Roasted Carrot Soup

Carrots are great as a side dish, they are even better when roasted and turned into this delicious soup.

Prep Time
30 mins
Cook Time
30 mins
Servings: 6
Calories: 242 kcal
Course: Soup
Cuisine: American

Ingredients

  • 8 cups carrots (peeled and chopped)
  • 3 Tablespoons olive oil (divided)
  • 1 teaspoon salt
  • 1/3 cup yellow onion (diced)
  • 3 cloves garlic (minced)
  • 5 cups vegetable or chicken broth
  • 1 Tablespoon dried dill
  • 1/3 cup butter
  • 1/2 teaspoon salt (to taste)
  • 1/2 teaspoon pepper (to taste)

Instructions

    Cup of Yum
  1. Preheat the oven to 400°
  2. Take a large baking pan and line with parchment paper
  3. Peel your carrots and chop them about 1/2 inch thick. Cutting on a diagonal is best. Put them in a large bowl. Drizzle them with two tablespoons olive oil and the salt stirring them well to coat. Add to the baking sheet so they are all in a single layer.
  4. Put them in the oven for about 15 minutes and toss them. Return to the oven for 10-25 more minutes, when they are easily pierced with a fork and are slightly caramelized at the edges, they are done. Set aside.
  5. In a medium / large pot over medium heat, add 1 tablespoon of olive oil. Add the chopped onion and simmer until translucent. Add the chopped garlic and simmer for another minute until fragrant but not browned.
  6. Add in the vegetable broth or chicken broth and dill and stir well
  7. Add in the roasted carrots and bring to a boil. Turn down to a steady simmer for 15 - 20 minutes.
  8. Add in the butter until it is melted and incorporated.
  9. Remove from the heat. Let it cool for 5-10 minutes.
  10. Transfer the soup to a blender in batches and blend until smooth.
  11. Add salt and pepper to taste.
  12. Add in more broth if the soup is a bit too thick for your liking.

Notes

  • You can top this soup off with a swirl of thick cream and finely diced chives.
  • -This soup keeps in the freezer for a few months or in then fridge for 3-4 days.
  • -This soup keeps in the freezer for a few months or in then fridge for 3-4 days.

Nutrition Information

Calories 242kcal (12%) Carbohydrates 19g (6%) Protein 3g (6%) Fat 18g (28%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Trans Fat 0.4g Cholesterol 31mg (10%) Sodium 1509mg (63%) Potassium 623mg (18%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 28861IU (577%) Vitamin C 12mg (13%) Calcium 82mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 242

% Daily Value*

Calories 242kcal 12%
Carbohydrates 19g 6%
Protein 3g 6%
Fat 18g 28%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 8g 40%
Trans Fat 0.4g 20%
Cholesterol 31mg 10%
Sodium 1509mg 63%
Potassium 623mg 13%
Fiber 5g 20%
Sugar 9g 18%
Vitamin A 28861IU 577%
Vitamin C 12mg 13%
Calcium 82mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.