Some of my absolute favorite things to eat are simple, blended vegetable soups. I make soups like this roasted carrot soup often, but I will alternate the ingredients and use a wide variety of vegetables as the star. Y’all, this was the first time I’ve ever made carrot soup!
As I prepared this soup I genuinely didn’t know what to expect from the flavor, but I hoped it wouldn’t be too sweet. I have to share that I was pretty impressed with the first flavorful bite of it… and ultimately I was quite happy to consume an entire bowlful of it. This was such an easy dish to make and it turned out with such rich flavor on the first try, that it nearly seemed too good of a recipe to be true, y’all. (Second guessing myself is one of my pastimes.)
So, of course, I had to make sure the first batch wasn’t just a fluke and I made a second pot of roasted carrot soup (that’s the only sane way to handle a case of new recipe jitters, right?!) Well, I can honestly report that both batches turned out deliciously and I was thankful to know I had a successful recipe to share… and as a side benefit, my family’s vitamin A and potassium intake levels will be epic over the next few days!
This roasted carrot soup has a lovely autumnal color and it’s a pretty dish that would surely impress company. It’s also easy enough for a healthy weeknight meal as it comes together very quickly using just a handful of ingredients. Seriously, if you have olive oil or butter, carrots, onion, broth, a couple of pantry-staple, dried herbs (or fresh herbs, if your thumb is greener than mine), salt, pepper and milk or cream in your house you, you’re set and can make a go make batch right now. Really! What are you waiting for?
Soups and sandwiches will always be my first loves when it comes to home cooking and I’ve got a few of my favorite, hearty soups, stews and chowders listed in the recipe index on this blog. I’m definitely planning to add some more recipes to that collection over the next few months.
However, if you like uncomplicated. creamy, veggie-based soups as much as I do, you might be interested in an old post about this creamy asparagus soup or my previously-posted recipe for this easy fire-roasted tomato soup that’s made with canned tomatoes. Just F.Y.I, that fire-roasted tomato soup is a perfect match for an ooey. gooey grilled cheese sandwich!
Now I can add this satisfying roasted carrot soup to that short list of smooth, creamy vegetable soups too. And I sincerely hope you all enjoy it as much as we do!
Roasted Carrot Soup printable recipe
Prep Time: 15 minutes
Cook Time: 50 minutes
- 1-1/2 lbs whole carrots, peeled, halved and sliced
- 1 small sweet yellow onion, peeled and sliced
- salt and pepper
- 2-3 tablespoons extra virgin olive oil
- 32 ounces chicken or vegetable broth
- 1/4 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/4 -1/3 cup half and half
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