Dee's Roasted Carrot Soup


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

Prep Time:
15 mins
Cook Time:
55 mins
Total Time:
1 hrs 10 mins
9 cups


  • 2 ½ pounds carrots, peeled and chopped

  • 2 potatoes, peeled and chopped

  • 1 large onion, chopped

  • 2 garlic cloves, crushed

  • 2 tablespoons vegetable oil

  • 1 tablespoon herbes de Provence

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

  • 6 cups vegetable broth

  • 1 cup light cream, or as needed


  1. Preheat oven to 400 degrees F (200 degrees C).

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

  3. 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.

  4. 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 (per serving)

143 Calories
4g Fat
26g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 143
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 3%
Sodium 656mg 29%
Total Carbohydrate 26g 9%
Dietary Fiber 6g 20%
Total Sugars 9g
Protein 3g
Vitamin C 18mg 92%
Calcium 67mg 5%
Iron 1mg 6%
Potassium 633mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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