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Roasted Carrot Soup
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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 cup Land O Lakes® Fat Free Half & Half

1 tablespoon fresh chopped thyme leaves  

1/4 teaspoon salt

1/4 teaspoon pepper

Fresh thyme sprigs, if desired

 *Substitute 2 (1-pound) packages baby carrots. **Substitute 3/4 teaspoon dried thyme leaves.

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 3

    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.

  4. STEP 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. STEP 5

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

Tip #1

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

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