Roasted Carrot Soup for Passover

Roasted Carrot Soup for Passover
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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
Total Time
10 (1-cup) servings


(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 cup)
@Land O Lakes® Half & Half or Fat Free Half & Half
(1 tablespoon)
chopped fresh thyme leaves**
(1/4 teaspoon)
(1/4 teaspoon)
Fresh thyme sprigs, if desired


  1. Heat oven to 350°F. Brush 15x10x1-inch baking pan with 1 teaspoon olive oil.
  2. Place carrots, yam, onion and garlic in pan. Toss with remaining olive oil. Bake 35-45 minutes, stirring occasionally, until vegetables are tender.
  3. 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.
  4. 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.
  5. To serve, ladle soup into individual bowls; garnish with fresh thyme sprigs, if desired.
  6. *Substitute 2 (1-pound) packages baby carrots.
  7. **Substitute 3/4 teaspoon dried thyme leaves.

Recipe Tips

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

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