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Cream of Roasted Carrot Soup

Course Soup
Keyword Autumn Soup
Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Servings 8
Calories 185 kcal

Ingredients

  • 2 Tablespoons extra-virgin olive oil
  • 1 medium onion peeled and cut into quarters
  • 1 stalk celery cut into 1/2" pieces
  • 5 cups chopped carrots cut in 1" chunks
  • 1 Tablespoon Kosher salt
  • dash freshly ground black pepper
  • 1 Tablespoon butter
  • 2 cloves garlic chopped
  • 1 teaspoon chopped fresh thyme or parsley
  • 2 cups water
  • 4 cups chicken broth
  • ½ cup half-and-half
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper to taste
  • 1 Tablespoon roasted and salted sunflower seeds or pumpkin seeds

Instructions

  1. Preheat the oven to 450℉ and line a rimmed baking sheet with tinfoil.

  2. In a large bowl, stir together the carrots, onions, and celery. Stir in the 2 Tablespoons olive oil, 1 Tablespoon Kosher salt, and dash of freshly ground black pepper. Pour the vegetables onto the baking sheet and bake the veggies for 1 hour or until roasted and soft.

  3. In a large stockpot, melt the butter. Stir in the garlic and thyme and stir for 1 minutes. Stir in the roasted veggies and toss for 1 minute.

  4. Stir in the the water and broth and bring to a boil. Simmer for 40 minutes. Remove from heat.

  5. Using an immersion blender, blend the soup until smooth and creamy. Stir in the half and half and reheat the soup until ready to serve. Add salt and pepper, to taste, before serving. Garnish with roasted and salted sunflower or pumpkin seeds.