Roasted Carrot Soup – a delicious recipe with carrots, onions, garlic, butter, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat your oven to 400 degrees F. Place carrots, onions and garlic onto a baking sheet and drizzle with melted butter. Toss together the vegetables and butter then sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
2
Bake in the oven for 30-40 minutes until carrots are tender and caramelized. A few minutes before your vegetables are ready to be removed from the oven, heat up your vegetable stock and tarragon leaves in a stockpot over medium high heat. When the vegetables are done, squeeze the garlic out from its skin and add it and the rest of the veggies to the stock.
3
Use a KitchenAid(R) Pro Line(R) Series Cordless Hand Blender to blend the soup until smooth. Lower the heat and add the cream and additional salt to taste. Serve warm.
335
kcal
Calories
13
g
Fat
50
g
Carbs
10
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 large carrots peeled and cut into 1/2 inch rounds, 1/2 onions cut into 8 wedges, 3 garlic cloves skin left on, 2 tablespoons butter melted, and more.
Yes, Roasted Carrot 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.
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