Description

Dee’s Roasted Carrot Soup is a comforting and flavorful vegetable soup featuring roasted carrots and potatoes, enhanced with herbes de Provence, garlic, and a touch of light cream for richness. This wholesome soup combines the natural sweetness of roasted carrots with savory herbs and a smooth, creamy texture, perfect for a cozy meal.

Ingredients

Scale

Vegetables

2 ½ pounds carrots, peeled and chopped
2 potatoes, peeled and chopped
1 large onion, chopped
2 garlic cloves, crushed

Seasonings and Oil

2 tablespoons vegetable oil
1 tablespoon herbes de Provence
1 teaspoon salt
1 teaspoon ground black pepper

Liquids

6 cups vegetable broth
1 cup light cream, or as needed

Instructions

Preheat and Roast: Preheat your oven to 400°F (200°C). Toss the peeled and chopped carrots, potatoes, and onion with the vegetable oil, herbes de Provence, salt, and black pepper until evenly coated. Spread them out on a baking sheet in a single layer and roast for about 35-40 minutes, turning halfway through, until the vegetables are tender and caramelized.
Sauté Garlic: While the vegetables are roasting, lightly sauté the crushed garlic cloves in a small pan with a bit of vegetable oil until fragrant, being careful not to burn them. This will enhance the garlic flavor in the soup.
Combine and Simmer: Transfer the roasted vegetables and sautéed garlic to a large soup pot. Add the 6 cups of vegetable broth and bring the mixture to a gentle simmer. Let it cook on low for 10 minutes to allow the flavors to meld together.
Blend the Soup: Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth.
Add Cream and Adjust Consistency: Stir in the light cream to the blended soup. Adjust the amount of cream if needed to achieve your preferred soup consistency. Warm the soup gently if necessary, but do not boil after adding cream.
Final Seasoning: Taste the soup and adjust seasoning with additional salt or black pepper if desired. Serve hot, garnished with fresh herbs or a drizzle of cream if you like.

Notes

Roasting the vegetables enhances their natural sweetness and adds depth of flavor to the soup.
Use light cream to keep the soup lighter; you can substitute with coconut cream for a dairy-free option.
The soup can be prepared ahead and refrigerated for up to 3 days or frozen for up to 3 months.
If you prefer a chunkier texture, blend only half the soup and mix back the rest of the roasted vegetables.
Herbes de Provence can be substituted with a mix of dried thyme, rosemary, and oregano if unavailable.

Keywords: roasted carrot soup, creamy carrot soup, vegetable soup, herbes de Provence soup, healthy soup recipe, vegetarian soup