At a glance
You're slowly roasting carrots with butter and garlic until they're perfectly tender, then blending them into a silky soup with potatoes, squash, and cream. The soup comes together quickly once everything's in the pot, though the roasting takes about an hour — but here's the good news: you can prep the roasted carrots a day ahead or freeze them for whenever the craving strikes.
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Tip:
Feel free to roast the carrots a day ahead. Roasted carrots also freeze well, so once you fall for this soup, you won't have to roast a fresh batch every single time the craving hits.
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Roast the carrots
Arrange the whole carrots in a roasting dish. Season with salt and pepper. Scatter garlic cloves around them — unpeeled! Feel free to add fresh herbs too; lovage or parsley work beautifully. Cover with a lid.
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Add the butter
Roast in an oven preheated to 150°C for about half an hour. Remove the lid, top the carrots with pats of butter, cover again and roast until tender.
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