How to Make Roasted Carrot Soup

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is nutritious.

Peel the carrots, sweet potato, and onion, and cut them into about eight sections.

Toss the chopped vegetables with a few cloves of garlic in a bowl.

Add 2 tablespoons of olive oil, salt, and pepper to the vegetables and toss to coat.

Spread the vegetables on a foil-lined baking sheet.

Bake in the oven at 450°F for about 20 to 30 minutes until golden brown.

Remove the garlic after 20 minutes to prevent burning, and leave the other vegetables for an additional 10 minutes.

Transfer the roasted vegetables and garlic to a pot, add a bay leaf and 2 cups of vegetable stock.

Bring the mixture to high heat, then simmer for about 20 to 30 minutes until the vegetables are falling apart.

Use an immersion blender to blend the soup until smooth.

Add 1/3 cup of half-and-half (or heavy cream) to the blended soup and adjust seasoning as needed.

Return the soup to the stove and heat until simmering to incorporate the cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary