4-Ingredient Roasted Carrot Soup
Roasting carrots before blending them into soup is one of those moves that feels fussy until you do it and realize it takes five minutes of actual effort and makes the whole thing taste dramatically better. The carrots caramelize in the oven, which means the soup has depth and sweetness that simmered carrot soup simply doesn't.
What You Need
- 1.5 lbs carrots, peeled and roughly chopped
- 3 cups vegetable broth
- 1 large onion, quartered
- 3 tablespoons olive oil
How to Make It
- 1
Toss carrots and onion with olive oil and a generous pinch of salt. Spread on a baking sheet and roast at 425°F for 25 minutes until tender and caramelized at the edges.
- 2
Transfer roasted vegetables to a blender. Add broth and blend until completely smooth. Add more broth to reach your preferred consistency.
- 3
Pour into a pot and heat through. Season with salt and pepper. Finish with a swirl of olive oil or a spoonful of yogurt.
