Description
A delicious and creamy carrot soup that is perfect for any occasion.
Ingredients
Scale
- 2 pounds carrots (peeled and cut into 1-inch pieces)
- 1 large yellow onion (skin and root removed and cut into 4 wedges)
- 4 cloves garlic (peeled)
- 2 Tablespoons olive oil
- 1 ½ teaspoons kosher salt
- ½ teaspoon coarse ground pepper
- 6 cups low sodium vegetable broth
- 1 teaspoon ground allspice
- 2 Tablespoons butter
- 1 teaspoon lemon juice
- Optional garnishes: sour cream/plain Greek yogurt, croutons, fresh cracked pepper, parsley
Instructions
- Preheat your oven to 425 F, line a baking sheet with foil and spray it with cooking spray.
- Add the carrots, onion, and garlic on the baking sheet and drizzle the olive oil over top. Sprinkle the salt and pepper over top and toss to combine.
- Roast in the oven for about 30-40 minutes or until the carrots are tender and have a nice color on them.
- Remove from the oven and let sit for 5 minutes to cool slightly.
- Add 3 cups of the broth to a blender and add the veggies on the baking sheet. Tightly cover with the lid and blend for about 1 minute until completely creamy.
- Pour into a large soup pot and add the rest of the broth, the allspice, butter, and lemon juice. Heat for about 5-10 minutes longer and serve with your desired garnishes and a crusty bread, if desired.
Notes
- This soup can be made ahead of time and reheated just before serving.
- For a spicier version, add a pinch of cayenne pepper while blending.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 10mg