This nourishing carrot soup recipe is an easy and elegant way to cut costs at dinnertime. Carrots are inexpensive and available year-round, yet they’re tasty and packed with vitamin A, potassium, lutein, and fiber. Roasting the carrots gives extra depth to the flavor, removing the need for rich stock or cream, so it’s both low fat and vegan – a perfect offering for a variety of dinner guests.
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
- 6 cups carrots, peeled and cut into large chunks
- 2 tablespoons light oil (olive, canola, sunflower)
- 5 cups water
- 3/4 teaspoon salt
- 1/2 teaspoon sugar
- 1/8 teaspoon ground black pepper
- 2 tablespoons fresh basil, cut into chiffonade
Preheat an oven to 425F. Line a large baking sheet with foil or parchment paper and arrange the carrots in a single layer on the sheet. Drizzle the carrots with the oil and roast them, stirring occasionally, for 25 to 30 minutes. The carrots are done when they are tender and lightly browned.
Place the carrots, water, salt, sugar, and pepper into a medium-size saucepan and bring them to a simmer over medium heat. Reduce the heat to low and continue simmering the soup for 5 minutes.
Remove the soup from the heat and transfer the carrots, along with the broth, to a food processor or blender and puree, in batches, until the soup is completely smooth. Ladle the soup into 4 warmed soup bowls and garnish with the basil chiffonade.
This roasted carrot soup recipe makes 4 servings.