Description
Dee’s Roasted Carrot Soup is a comforting and flavorful dish perfect for chilly days. Roasting the carrots and potatoes enhances their natural sweetness, while the addition of herbes de Provence adds a subtle herbaceous note.
Ingredients
Scale
Main 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
Additional Ingredients:
- 6 cups vegetable broth
- 1 cup light cream, or as needed
Instructions
- Preheat oven: Preheat the oven to 400°F (200°C).
- Prepare vegetables: In a large bowl, toss carrots, potatoes, onion, and garlic with vegetable oil, herbes de Provence, salt, and pepper.
- Roast: Spread the vegetables on a baking sheet and roast for about 30-40 minutes, or until tender and slightly caramelized.
- Blend: Transfer the roasted vegetables to a pot, add vegetable broth, and blend until smooth using an immersion blender.
- Simmer: Heat the soup over medium heat, stir in light cream, and simmer for a few minutes until warmed through.
- Serve: Ladle the soup into bowls and serve hot.
Notes
- You can customize the soup by adding spices like cumin or paprika for additional flavor.
- For a dairy-free option, substitute the light cream with coconut milk.
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 15 mg