This easy roasted carrot soup recipe is a snap to make, and makes the perfect warm and cozy light lunch or supper for chilly fall evenings. Make a big batch of this healthy and scrumptious soup today!
I would like to claim full credit for this bowl of thick, warm, healthy, colorful, scrumptious roasted carrot soup, but the truth is that my mama made it. I heated it up and adorned it with the very last basil sprig of the season (sob!) but she did everything else, and luckily for you and me, gave me both the soup and the recipe. And I am here to tell you that both are just plain wonderful. Ready for some good and good for you roasted carrot soup? Let’s make it!
But first (you know me, and I will completely understand if you scroll right to the recipe), here’s what’s been going on around these parts, now that we are past the excitement of the Southern daughter’s bachelorette party.
My sweet friend Lisa, one of the best bakers I know – check out her Instagram here! – gave me the world’s most perfect dishcloth. It’s also the world’s largest dishcloth (and it just occurred to me – maybe it is NOT a dishcloth??). At any rate, after scouring my entire house for a perfect place, it landed on the back of my studio sofa.
Isn’t it the best? And speaking of the best, check out my latest mother-of-the-bride haircut. Left side…
Front (and I am so happy with it I forgot to Photoshop all my many wrinklies – THAT’S how happy I am with it)….
…and right side. Yes? No? Maybe? I think yes!
And last but not least, I am reading The Wife by Meg Wolitzer and loving every single paragraph. However. I took this book out of the library (yay libraries!) and came across this notation from a previous reader. And naturally I am driving myself crazy trying to decipher it. Anyone?
I know, it’s a whirlwind of excitement around these parts. What can I tell you? I can obviously tell you about my mama’s roasted carrot soup, which is as easy as roasting up a passel of carrots with sweet onion and garlic and pureeing the whole glorious mixture with some canned tomatoes (I do love the San Marzano variety if you can find ’em.)
It’s a warm and wonderful way to welcome in soup season. What are your favorite ways to say hello to fall? Tell me in the comments!Print
This easy roasted carrot soup recipe is a snap to make, and makes the perfect warm and cozy light lunch or supper for chilly fall evenings.
- 1 1/2 pounds carrots, scrubbed and cut into 1 inch pieces (or equal amount of baby carrots)
- 1 large sweet onion, peeled and sliced
- 6 whole cloves of garlic, peeled
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 2 28-ounce cans whole tomatoes
- Chicken or vegetable broth for thinning, if needed
- Fresh herbs for garnish (optional but pretty!)
- Preheat oven to 400 and line a rimmed baking sheet with foil.
- Put the carrots, onion and garlic in a large mixing bowl. Add oil and toss. Sprinkle on salt and pepper and toss again. Spread the whole lovely mixture out on your baking sheet and roast for 40 minutes, stirring it up a few times.
- Let the roasted veggies cool down and then add half to your blender with one can of tomatoes (juice and all) and puree until smooth. Pour that into a big pot and puree the other half with the other can of tomatoes and add that batch to the pot too.
- Turn the heat on to medium high and simmer for 10 minutes. If the soup is too thick for your liking, you can thin it out with a little chicken or vegetable broth.
- Taste and add more salt and pepper if needed, ladle into bowls, garnish with fresh herbs if you have any handy and serve!