Roasted Carrot Soup

Roast these carrots with some onions, salt and a good glug of olive oil, then blend them into a silky soup.
By | January 25, 2016



Preheat oven to 375°. 

Spread out the carrots and onions on a baking sheet. Drizzle them with the olive oil and sprinkle with salt. Roast for 45 minutes, until the carrots and onions are soft and beginning to brown around the edges. 

In a medium (4- to 5-quart) soup pot or Dutch oven, combine the roasted vegetables with the chicken broth. Bring up to a simmer. 

With an immersion blender or in a traditional blender (in 2 batches), process the soup until smooth. 

Ladle the soup into bowls and drizzle with the rosemary oil. 


  • 2 medium yellow onions
  • 2 pounds carrots
  • ¼ cup olive oil
  • 1 teaspoon salt
  • 5 cups vegetable broth
  • (for garnish) Rosemary oil
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