Step-by-step method

At a glance

You're going to roast carrots low and slow until they're tender, then blend them with potatoes and squash into a silky, creamy soup. The roasting can be done ahead of time, which makes this recipe super flexible—just peel and blend everything together when you're ready, then finish with crispy carrot ribbons and toasted bread crumbles on top.

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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 them from scratch every single time.
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Roast the carrots

Arrange whole carrots in a roasting dish. Season with salt and pepper. Scatter garlic cloves around them, unpeeled. You can also add fresh herbs – lovage or parsley work beautifully. Cover with a lid.

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250 gram
Carrot

4 clove
Garlic

5 gram
Salt

5 gram
Black Pepper
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Add the butter

Roast in an oven preheated to 150°C for about half an hour. Uncover, top the carrots with a few slices of butter, cover again and roast until tender.

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50 gram
Unsalted Butter

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Simmer

Peel the potatoes and pumpkin (frozen pumpkin works too) and cut into smaller pieces. Add everything to a pot on the stove. Pour in enough water to cover the ingredients. Season to taste.

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3 piece
Type B Potatoes – Side-Dish (Salad) Potatoes

200 gram
Hokkaido Squash

5 gram
Salt

5 gram
Black Pepper
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Blend and stir in the cream

Cook until the potatoes are tender. Blend in a blender or with a stick blender until smooth. Stir in the cream to mellow the soup, then simmer for another minute or two.

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100 milliliter
Whipping Cream 33%
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To serve

Peel a few carrot ribbons with a vegetable peeler and fry them in a little butter. In the same pan, fry diced toast bread until crisp. Use both to garnish the soup.

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1 piece
Carrot

10 gram
Unsalted Butter

1 piece
White Toast Bread

Thick Creamy Roasted Carrot Soup

Name: Velvety Roasted Carrot Soup
Prep time: 20 min
Cook time: 70 min
Total time: 96 min
Yield: 4
Cuisine: European
Ingredients: 4 clove Garlic; 250 gram Carrot; 10 gram Salt; 60 gram Unsalted Butter; 3 piece Type B Potatoes – Side-Dish (Salad) Potatoes; 10 gram Black Pepper; 100 milliliter Whipping Cream 33%; 1 piece Carrot; 200 gram Hokkaido Squash; 1 piece White Toast Bread

bohynekuchyne

Prep 20 min Cook 1 h 10 min

Plus 1 min of resting (not counted in active time)

10 Ingredients

6 Steps

Medium Difficulty

What's in it?

642 kcal

Calories

101 g

Carbohydrates

23 g

Fats

18 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

I've fallen in love with roasted carrots. I roast them slowly, then turn up the heat at the end for a quick final blast. I love serving them with meat, with vegetables, with quinoa or rice. They mash beautifully for baby food when left unsalted, and they're great in spreads too. Today I went a step further and used them in a wonderful creamy soup.

Vegetarian Soups Warming & cozy Comfort food

Step-by-step method

At a glance

Tip:

Roast the carrots

For this step

Add the butter

For this step

Simmer

For this step

Blend and stir in the cream

For this step

To serve

For this step

Thick Creamy Roasted Carrot Soup

Ingredients — what you'll need

What's in it?

About this recipe

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