Roasted Carrot Soup

Soup recipes are always great, because most often you can just use it as guidelines, and if you have any leftovers or veggies you really love, then those can easily be added to the mix! This carrot soup is full of flavour, and a light bit of spice thanks to the garlic, balanced out by the sweetness of the roasted carrots - are you ready for some comfort food?

Two servings of carrot soup next to a loaf of fresh bread


  • 600 g carrots, peeled 

  • 2 large red onions

  • 3 garlic cloves

  • 20 sage leaves

  • 5-6 sprigs of thyme (or 1 tsp dried thyme)

  • 1 L vegetable broth / bouillon 

  • Olive oil, salt and pepper

How to make it

  1. Preheat the oven to 190 degrees (C)

  2. Peel carrots, then chop them into small pieces. Peel onion, and then cut into quarters. Peel garlic cloves. 

  3. Arrange vegetables, sage, and thyme sprigs in a single layer on a large baking sheet lined with baking paper. Drizzle with olive oil and sprinkle with salt and pepper. Toss vegetables to ensure they are evenly coated with olive oil. Bake for 45 minutes, or until all veggies are fork-tender and lightly browned.

  4. When the vegetables are roasted, scrape them into a large pot. Add vegetable broth and heat on medium high until boiling. Turn the heat down and simmer for 5 minutes. Turn off the heat and let cool slightly, about five minutes. Blend with a hand blender until smooth (or in an alternative blender suited for warm ingredients). Return back to the pot and adjust seasoning to personal preference. Serve with some fresh bread

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Recipe by Hannah Bacon