Carrot Soup
Roasting the vegetables for this carrot soup gives this dish an incredible flavor. This rich and creamy soup is vegetarian, Paleo, and Whole30. It's a quick and easy recipe which makes it a perfect for busy weeknights.
Servings 6
Calories 198kcal
Ingredients
- 8 medium carrots
- 3 celery stalks
- 1 large sweet potato
- 1 shallot
- 5-7 cloves garlic
- 3 TBSP olive oil
- 2 tsp granulated garlic
- 1 tsp salt
- 1 tsp pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- 5-7 cups chicken broth
Instructions
- Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper
- Remove skin from sweet potato and cut into roughly 1" thick chunks. Cut carrots and celery in half lengthwise. Cut in half lengthwise again then cut in half across the diameter. Peel garlic cloves and shallots. The bigger your pieces the longer they will take to roast
- Place vegetables, olive oil, and seasonings into a large bowl and toss to combine
- Spread vegetables evenly amongst both baking sheets and roast in the oven for 20-40 minutes depending on how big your pieces are. If using two racks, rotate the baking sheets every 10-12 minutes. Vegetables are done when a fork can easily go through the thickest part of the vegetable
- Add vegetables and 5 cups of broth to a high powered blender and puree until smooth and creamy. You may need to work in two batches
- Add puree to a large sauce pan and bring to a boil. Depending on the the size of your vegetables your puree may be a bit thick, almost like a mashed potato consistency. To get a thinner soup add the remaining broth, 1/2 cup at a time, until it reaches your desired consistency. Salt and pepper to taste
- Enjoy!
Nutrition
Calories: 198kcal | Carbohydrates: 15g | Protein: 7g | Fat: 7g | Fiber: 6g | Sugar: 9g