Cream of Roasted Carrot Soup

If you are looking for an elegant first course for your Easter Sunday feast, look no further than this rich and creamy roasted carrot soup. With only 170 calories per serving, this soup is certain fill you up without weighing you down. Even if you are not a carrot fan, this soup will change you mind! Roasting the carrots bring out their natural sweetness while intensifying their flavor so you are left with a hearty and flavorful soup.

One Year Ago: Orange Berry Muffins 

Cream of Roasted Carrot Soup

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  • 1 ½ pounds carrots (about 8 medium), peeled and sliced 1/2 inch thick
  • 1 medium onion, halved and sliced 1/2 inch thick
  • 2 teaspoons vegetable oil
  • Salt
  • 3 garlic cloves, minced (about 1 tablespoon)
  • 1/4 cup dry white wine
  • 1 bay leaf
  • 1 ½ cups low-sodium chicken broth
  • 1 ½ cups low-sodium vegetable broth
  • 1/2 cups half-and-half
  • Ground black pepper
  • Toasted walnuts


  1. Heat oven to 450 degrees F.
  2. In a large bowl, toss the carrots, onion, 1 teaspoon of the oil, and 1/2 teaspoon salt together then spread into an even layer on a rimmed baking sheet. Roast until the vegetables are well browned and softened, stirring occasionally, 25 to 30 minutes.
  3. Transfer the roasted vegetables to a large Dutch oven. Add the remaining 1 teaspoon oil, cover, and cook over medium-low heat, stirring often, until the carrots soften further, 3 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the wine and bay leaf; cook until the wine has reduced by half, about 1 minute. Add the broths. Bring to a boil over medium-high heat; cover, reduce the heat to medium-low and simmer until the soup is flavorful, about 5 minutes.
  4. Remove from heat and allow to cool slightly before working in batches to purée the soup in a blender until smooth, 1 to 2 minutes. Return the soup to a clean pot. Stir in the half-and-half. (additional half-and-half may be added as necessary to adjust the soup’s consistency) Heat the soup gently over low heat until hot (do not boil). Season with salt and pepper to taste. Ladle soup into serving bowls and sprinkle with toasted walnuts.

Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 45 minutes

Source: adapted from The Best Light Recipe

This entry was posted in Light, Soup and tagged , , , , , . Bookmark the permalink.

14 Responses to Cream of Roasted Carrot Soup

  1. MommaMary says:

    You have outdone yourself! This sounds absolutely delicious!!!

  2. this soup looks great! what an elegant way to start a meal 🙂

  3. That looks delicious. Do you think it would be okay to double this?

  4. ChgoJohn says:

    I bet roasting the carrots makes all the difference in the world. Yum!

  5. 170 calories per serving?! I’ll have 2 bowls then, please 🙂

  6. What a perfect first course for ham!

  7. Fantastic – I had never thought of roasting the carrots for the soup. And what you say is true for non carrot lovers – Big Man is not a huge fan but when I do mixed roasted vegetables (including carrot) he really enjoys them so I am sure this would be a big hit!

  8. Villy says:

    So creamy! Love the walnuts on top!

  9. I just made carrot soup. Unfortunately, I used leeks instead of onions, which ruined the color. Not to self — don’t use leeks for onions, or only use the white part. Yours is much prettier.

  10. I’m saving this recipe! Winter is around the corner and by the look of it it seems that I will be having this more than once.

  11. Stephanie says:

    I don’t cook with alcohol. Recommend anything as a substitute? Thanks!

    • Christina says:

      If you don’t want to use the wine you can substitute more chicken or vegetable broth. It will change the flavor, but it should still taste great. If you give it a try I would love to hear how it turns out for you! 🙂

  12. I love carrot soup, thanks.

    You are welcome to join in my monthly food blogger event, hope to see you participate soon. Different theme each month.

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