Ingredients — what you'll need
Adjust servings
Add ingredients to shopping list
- 1 piece White Toast Bread
- 10 gram Black Pepper
- 100 milliliter Whipping Cream 33%
- 4 clove Garlic
- 250 gram Carrot
- 3 piece Type B Potatoes – Side-Dish (Salad) Potatoes
- 200 gram Hokkaido Squash
- 10 gram Salt
- 1 piece Carrot
- 60 gram Unsalted Butter
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.
1/6
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.
2/6
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.
Ingredients
- 250 gram Carrot
- 4 clove Garlic
- 5 gram Salt
- 5 gram Black Pepper
3/6
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.
Ingredients
- 50 gram Unsalted Butter