Roasted Carrot Soup

If youve always made carrot soup by boiling the carrots, its time to try our suggestion. The preparation is truly simple, so dont look for reasons not to try it at least once!

Details

  • Preparation Time: 12 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 kg Carrot, fresh

  • 340 g Onion, raw

  • 2.5 spoons Oil, olive

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 1 l Soup base, chicken, cube

  • 200 ml Sweet cream

Steps

  1. Preheat the oven to 200 degrees Celsius. Clean and wash the carrots. Peel them if necessary. Cut them into approximately 3 cm pieces. Peel the onion and cut it into quarters.

  2. Place the chopped vegetables in a small deep baking dish. Season them with olive oil, salt, and pepper, and mix well with your hands. Place the dish in the preheated oven. Roast the vegetables until they soften (about 30 minutes).

  3. Once the vegetables are soft, remove the dish from the oven and add hot broth. Pour the contents into a pot and blend smoothly with an immersion blender. Place the pot on the stove, add cream, and bring the soup to a boil while stirring. Season additionally with pepper and salt if needed.

Nutrition Information (Per 100g)

  • Calories: 57.64 kcal
  • Fat: 1.81 g
    • Saturated Fat: 0.22 g
  • Carbohydrates: 8.98 g
    • Sugars: 3.84 g
  • Protein: 0.29 g
  • Fiber: 1.74 g

Advice

Carrots that grow in early summer are the sweetest and most tender. They are versatile, as they can be enjoyed raw, boiled, stewed, roasted, in one-pot dishes, soups, cakes, or as a healthy juice. While roasting the vegetables, you can add a few sprigs of fresh thyme, which pairs excellently with carrots.