Meanwhile: Slice the carrots in quarters lengthwise. Place them onto a baking tray. Drizzle them with about 1 tablespoon of olive oil and honey. Sprinkle some salt over and mix using kitchen tongs or your hand.
Roast the carrots until soft (about 20 minutes), stirring them 2-3 times during cooking.
Meanwhile: Peel and mince the onion and garlic clove. In a pot, heat the oil and add onions. Saute on low-medium heat until translucent, stirring occasionally so they don’t get burnt. When ready, add minced garlic and stir until it releases its aroma. Add vegetable stock and bring to a boil.
When the carrots are ready, throw them in the pot and cook for 5 minutes. Remove from heat and pour in 1.5 cups of cold water.
Pour the soup into a blender and blend until smooth.
Pour the soup back into the pot and place it on the stove. Bring to a boil – you will have to stir as it will spit due to its thickness. Taste it and add more salt if needed. Add the rest of the water if the soup is thick to your liking. Bring to a boil and turn off.
This roasted carrot soup can be easily doubled, tripled,…
It’s perfect for meal prep. It stores well in an airtight container in the fridge for up to 4 days, but it can also be frozen if needed.
Roasting carrots can take longer than 20 minutes. This will depend on their size, on your oven as well as how fresh they are (older take longer to cook).
For more useful tips or if in doubt, please read the full post above this recipe card.
Keyword: Carrot soup recipe
Roasted Carrot Soup
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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