Roasted Carrot Soup


Last Sunday I was thinking of preparing carrot soup; but I was a bit bored of having same old traditional carrot soup. I thought of giving a little twist to the traditional soup. I thought of roasting carrots instead of boiling it. Roasting any vegetable will give you a smoky flavour; Also, roasting brings out their natural taste and it helps preserve their nutrient content. This is a creamy, filling and tasty soup and very simple to make. Yes, roasting will take some time, but I promise you that the outcome will be delicious.

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  • 4 medium to large carrots cut into small cubes
  • 1 Large onion
  • 3 gloved garlic
  • 4 cups vegetable stock
  • 4 tbsp butter
  • 1/2 tsp black pepper
  • Salt to taste
  • 1/4 tsp sugar
  • Milk cream 50ml

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  • Add 2 tbsp of butter to a preheated pan.
  • Add half finely chopped onions and carrot to it.
  • Add little salt and toss it. Roast it in high flame for 10 to 12 minutes.
  • Take it out from pan and let it cool. Once the carrot is cooled, blend it to a smooth paste.
  • Heat a pan and add 2 tbsp of butter. Add 1/2 onion, chopped into juliennes and caramelize it.
  • Add the roasted carrot paste and add 2-3 cups of vegetable stock and stir it.
  • Add salt, pepper powder and a pinch of sugar. Bring it to boil.
  • Turn off the heat and add milk cream.
  • Tasty roasted carrot soup is ready to serve.

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You can also use oven to roast carrots.