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Roasted Carrot Soup for Passover


(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) salt

(1/4 teaspoon) pepper

Fresh thyme sprigs, if desired

How to make

  1. STEP 1

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

  2. STEP 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. STEP 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. 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

    To serve, ladle soup into individual bowls; garnish with fresh thyme sprigs, if desired.

  6. STEP 6

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

  7. STEP 7

    **Substitute 3/4 teaspoon dried thyme leaves.

Tip #1

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

Nutrition (1 serving)

130 Calories
7 Fat (g)
10 Cholesterol (mg)
590 Sodium (mg)
15 Carbohydrates (g)
4 Dietary Fiber
2 Protein (g)
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