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Reviews for: Photos of Dee's Roasted Carrot Soup
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1 of 15
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!
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(4)
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.
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(3)
Next time I will back off on the salt but this recipe is excellent. Roasting the vegetables makes all the difference.
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(2)
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.
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(2)
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.
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(2)
Linda T
Allstar
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
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(2)
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.
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(1)
Loved the taste roasting gives the veggies! Added milk instead of cream and it was great
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(1)
So good! I made a half recipe added more broth and eliminated cream for my own taste. It is a very filling lunch!
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(1)
The garlic is crucial if you'd like a soup with some character.