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.

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: 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.

Roasted Carrot Soup for Passover

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