Skip to main content New<> this month
Get the Allrecipes magazine

Dee's Roasted Carrot Soup

Rated as 4.77 out of 5 Stars

"This is my wonderful sister-in-law's recipe. It is packed full of delicious flavour. Promise."
Added to shopping list. Go to shopping list.


1 h 10 m servings 143
Original recipe yields 9 servings (9 cups)


{{model.addEditText}} Print
  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; 3.7 25.6 3 0 656 Full nutrition

Explore more


Read all reviews 10
Most helpful
Most positive
Least positive

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 ...

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.

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. ...

Next time I will back off on the salt, but this recipe is excellent. Roasting the vegetables makes all the difference.

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 carr...

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 f...

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!

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.

So good! I made a half recipe, added more broth, and eliminated cream, for my own taste. It is a very filling lunch!