Roasted Carrot And Garlic Soup Recipe

Name: Roasted Carrot And Garlic Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb carrot, peeled and cut into 2 inch pieces (extra large pieces can be split in half); 1 head garlic, cloves separated and peeled; olive oil; salt and pepper; 4 tablespoons butter; 1/2 medium onion, thinly sliced; 1 small leek, cleaned and thinly sliced (white and very light green parts only); 1 celery rib, finely chopped; 4 cups vegetable stock, divided use; 1/3 cup heavy cream; sour cream, creme fraiche, plain yogurt or unsweetened whipped cream (to garnish)

Servings: persons

1 lb carrot, peeled and cut into 2 inch pieces (extra large pieces can be split in half)
1 head garlic, cloves separated and peeled
olive oil
salt and pepper
4 tablespoons butter
1/2 medium onion, thinly sliced
1 small leek, cleaned and thinly sliced (white and very light green parts only)
1 celery rib, finely chopped
4 cups vegetable stock, divided use
1/3 cup heavy cream
sour cream, creme fraiche, plain yogurt or unsweetened whipped cream (to garnish)

1
Heat oven to 350 degrees.
2
Arrange the carrots and garlic on a foil lined rimmed baking sheet sprayed with Pam. Drizzle with olive oil and season with salt and pepper. Roast 40 minutes or until vegetables are softened and browned.
3
In a large saucepan, melt butter over medium heat. Add the onion, leek and celery and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add the roasted carrots and garlic to the pot and cook, stirring, for 1 to 2 minutes.
4
Then pour in 2 cups of the vegetable stock. Bring to a boil, reduce heat and simmer 20 minutes. Remove from heat. Add the heavy cream.
5
Working in batches in a traditional blender or using an immersion blender, puree until smooth and velvety, adding the remaining stock as needed to create desired texture. (I used all the broth.).
6
Return to heat and cook just until heated through. Serve garnished with a dollop of sour cream, creme fraiche, yogurt or whipped cream.

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb carrot, peeled and cut into 2 inch pieces (extra large pieces can be split in half), 1 head garlic, cloves separated and peeled, olive oil, salt and pepper, and more.

Yes, Roasted Carrot And Garlic Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Carrot And Garlic Soup

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