Roasted Carrot Soup for Passover Recipe

Name: Roasted Carrot Soup for Passover
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 pounds (5 cups) carrots, peeled, cut into 1/2-inch slices *; 1 large (16 ounces) yam, peeled, cut into 1/2-inch slices; 1 medium (1 cup) onion, cut into eighths; 4 cloves fresh garlic; 3 (14-ounce) vegetable broth; 1 cup Land O Lakes Half & Half or Fat Free Half & Half; 1 tablespoon chopped fresh thyme leaves**; 1/4 teaspoon salt; 1/4 teaspoon pepper; Fresh thyme sprigs, if desired

Servings: persons

3 tablespoons olive oil
2 pounds (5 cups) carrots, peeled, cut into 1/2-inch slices *
1 large (16 ounces) yam, peeled, cut into 1/2-inch slices
1 medium (1 cup) onion, cut into eighths
4 cloves fresh garlic
3 (14-ounce) vegetable broth
1 cup Land O Lakes Half & Half or Fat Free Half & Half
1 tablespoon chopped fresh thyme leaves**
1/4 teaspoon salt
1/4 teaspoon pepper
Fresh thyme sprigs, if desired

1
Heat oven to 350F.
2
Brush 15x10x1-inch baking pan with 1 teaspoon olive oil.
3
Place carrots, yam, onion and garlic in pan.
4
Toss with remaining olive oil.
5
Bake 35-45 minutes, stirring occasionally, until vegetables are tender.
6
Place half of vegetable mixture, half of vegetable broth and 1/2 cup half & half in 5-cup blender container.
7
Cover; process until smooth.
8
Pour mixture into 4-quart saucepan.
9
Repeat with remaining vegetable mixture, vegetable broth and half & half.
10
Stir in 1 tablespoon chopped thyme.
11
Season with salt and pepper, if desired.
12
Cook, stirring occasionally, 5-6 minutes or until soup is heated through.
13
To serve, ladle soup into individual bowls; garnish with fresh thyme sprigs, if desired.
14
*Substitute 2 (1-pound) packages baby carrots.
15
**Substitute 3/4 teaspoon dried thyme leaves.

213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 pounds (5 cups) carrots, peeled, cut into 1/2-inch slices *, 1 large (16 ounces) yam, peeled, cut into 1/2-inch slices, 1 medium (1 cup) onion, cut into eighths, and more.

Yes, Roasted Carrot Soup for Passover 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.

That's it — enjoy your meal!

Roasted Carrot Soup for Passover

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions