Roasted Carrot Soup

Roasted Carrot Soup

Root vegetable soup that uses roasted vegetables to add natural sweetness and robust flavor.

25 min. prep time
10 servings
747 Ratings


2 pounds (5 cups) carrots, peeled, cut into 1/2-inch slices*
1 large (1 pound) sweet potato, peeled, cut into 1/2-inch slices
1 medium (1 cup) onion, cut into eighths
4 cloves fresh garlic
3 tablespoons olive or vegetable oil
3 (14-ounce) cans chicken or vegetable broth
1 tablespoon fresh chopped thyme leaves**
1/4 teaspoon salt
1/4 teaspoon pepper
Fresh thyme sprigs, if desired


Heat oven to 350°F. Spray 15x10x1-inch baking pan with no-stick cooking spray.

Place carrots, sweet potato, onion and garlic in pan. Toss with oil. Bake 35-45 minutes, stirring occasionally, until vegetables are tender.

Place half of vegetable mixture, half of chicken broth and 1/2 cup half & half in 5-cup blender container. Cover; process until smooth. Pour mixture into 4-quart saucepan. Repeat with remaining vegetable mixture, chicken broth and half & half.

Stir in 1 tablespoon chopped thyme. Season with salt and pepper, if desired. Cook, stirring occasionally, 5-6 minutes or until soup is heated through.

Ladle soup into individual bowls; garnish with fresh thyme sprigs, if desired.

*Substitute 2 (1-pound) packages baby carrots.

**Substitute 3/4 teaspoon dried thyme leaves.

Recipe Tip

This soup can also be served cold or at room temperature.

Nutrition Facts (1 serving)

Calories: 130

Fat: 7g

Cholesterol: 10mg

Sodium: 590mg

Carbohydrates: 15g

Dietary Fiber: 4g

Protein: 2g

Recipe #12770©2003Land O'Lakes, Inc.

Recipe Comments & Reviews

The oven roasting really enhances the flavor of the vegetables. We loved it and I will definitely make it again. Can't wait to have the leftovers tonight.
This was very easy to make, and tasted very good. A great way to use up carrots and sweet potatoes from in the fridge! Took it to a pot lock dinner and it was well received.
My family ate it, but we have had much better solo vegetable soups. Will not make this again.
I made this soup for my holiday dinner and it was a big hit with my family. I will definitely make this again!
The soup was great! I will make it again however, I will use 1tbsp less Oil, found the veggies had a bit to much oil on them.
I added a tsp of lemon juice and 1/4 tsp nutmeg & some cinnamon to punch it up a bit. It was excellent
The entire family enjoyed this soup. Creamy and flavor full. The carrots were not overpowering. The kids especially enjoyed it. It is going on my holiday table for sure.

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