Roasted Carrot Soup for Passover

Roasted Carrot Soup for Passover

Roasting vegetables add natural sweetness and robust flavor. This soup is healthy and delicious as the first course of a dinner party.

25 min. prep time
10 servings
000 Ratings


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 tablespoon chopped fresh thyme leaves**
1/4 teaspoon salt
1/4 teaspoon pepper
Fresh thyme sprigs, if desired


Heat oven to 350°F. Brush 15x10x1-inch baking pan with 1 teaspoon olive oil.

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

Place half of vegetable mixture, half of vegetable 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, vegetable 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.

To serve, 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 #15519©2012Land O'Lakes, Inc.

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