This is my wonderful sister-in-law's recipe. It is packed full of delicious flavour. Promise.

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Recipe Summary

prep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
9
Yield:
9 cups
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Stir carrots, potatoes, onion, and garlic together in a large roasting pan; drizzle with oil and sprinkle with herbes de Provence, salt, and pepper.

  • Roast in the preheated oven until vegetables are tender and beginning to brown, stirring once, about 50 minutes. Remove roasted vegetables from oven; scrape vegetables and any brown bits into a large pot. Pour vegetable broth into vegetable mixture; bring to a boil.

  • Blend soup until smooth with a stick blender; stir in cream to thin soup to desired consistency.

Cook's Notes:

Milk can be substituted for light cream.

If you want to freeze the soup, freeze before adding milk.

Nutrition Facts

143 calories; protein 3g 6% DV; carbohydrates 25.6g 8% DV; fat 3.7g 6% DV; cholesterol 0mg; sodium 655.8mg 26% DV. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/31/2017
I added more garlic and used a bit of milk no cream...tasted great I did not take the charred bits of roasted veggies either it gave it a distinct roasted taste and was super!! The second time I made it I added red/green/yellow peppers....just as good as the first time around! Read More
(4)

Most helpful critical review

Rating: 3 stars
01/20/2020
The garlic is crucial if you'd like a soup with some character. Read More
19 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/30/2017
I added more garlic and used a bit of milk no cream...tasted great I did not take the charred bits of roasted veggies either it gave it a distinct roasted taste and was super!! The second time I made it I added red/green/yellow peppers....just as good as the first time around! Read More
(4)
Rating: 5 stars
11/16/2016
This soup is great! I love the flavor roasting adds as well as the creaminess from the potatoes. I used a bit more garlic (8 cloves) and chicken broth because that's what I had. Read More
(3)
Rating: 5 stars
02/24/2017
Next time I will back off on the salt but this recipe is excellent. Roasting the vegetables makes all the difference. Read More
(2)
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Rating: 5 stars
02/06/2018
I have never had a carrot soup before. This recipe caught my eye since we are trying to eat more health and I love roasted veggies. I didn't have veggie broth so I used chicken broth instead. To help blend the soup I used my large blender after the boil and that worked great. the roasted flavor definitely comes through. I made sure the carrots were starting to get brown before continuing the recipe. It took an extra 20 minutes at 425 but well worth the extra time. Read More
(2)
Rating: 4 stars
02/12/2018
I’m not supposed to comment on this because I changed this so much but it was just so good and I just wanted to send out a high five to the creator. My changes included swapping out the potato for half a head of cauliflower just because I had it and needed to use it for something. Then at the end I realized I was out of veggie or chicken stock so I had to use either beef or onion. I chose beef as those dry onion soup mixes are so salty and I had already added a fair amount of salt to the veggies. My body just can’t take the salt. Lastly, I used milk instead of cream because I didn’t have any cream. The final result was light and delicious. My husband even asked for a second bowl. Read More
(2)
Rating: 5 stars
09/29/2016
I make a lot of soups but dont know why I never made a soup with roasted carrots? This was wonderful.. the roastiness of the carrots really enhanced the carrot soup. This is my favorite carrot soup. My only change was to use greek yogurt instead of light cream. I may have used more stock as well.. just added it to get the consistency I iked Read More
(2)
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Rating: 5 stars
08/30/2017
I added a little more garlic and herbs de Provence and used whole milk instead of cream. It was an excellent substantial dinner entre for us. Read More
(1)
Rating: 5 stars
04/08/2017
So good! I made a half recipe added more broth and eliminated cream for my own taste. It is a very filling lunch! Read More
(1)
Rating: 5 stars
12/05/2017
Amazing soup. I made it with one potato and one sweet potato as I only had one regular one. No cream needed. Once blended well it's so creamy! Read More
(1)
Rating: 3 stars
01/20/2020
The garlic is crucial if you'd like a soup with some character. Read More
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