Roasted Carrot & Potato Soup (Edit recipe)

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No cream added, just veggies and chicken stock doing their thing! Inspired by a bunch of carrots no one wanted to eat at home. The croutons kick this dish up a notch!

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PREP TIME

15 minutes

COOK TIME

35 minutes

INGREDIENTS

15

Serves: 4

Ingredients

Soup Base

6 whole Carrots, (small to medium size, rough chop)
6 whole Yukon Gold Potatoes, (rough chop)
2 sprigs Rosemary, Fresh, (I used frozen)
3 whole Garlic, (leave cloves whole)
2 Tbsp Salt and Pepper, (to taste)
5 Tbsp Greek Infused Extra Virgin Olive Oil, (I used Zoë Olive Oil brand)
1 whole Red Onion, (rough chop)
4 cups Water
3 Tbsp Chicken Stock, (powder)

Croutons

3 whole Toast Bread, (3 whole slices)
2 Tbsp Salt and Pepper
5 Tbsp Greek Infused Extra Virgin Olive Oil, (I used Zoë Olive Oil brand)
1 sprig Rosemary, Fresh, (I used frozen)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Wash, dry, peel, and roughly chop; potatos, carrots, and red onion, set aside in a medium-sized bowl
On a cutting board, slice your toast bread into large enough cubes, and set aside
On a baking tray lined with parchment paper, drizzle olive oil, rosemary sprig, salt, and pepper
Bake in preheated oven to 350F for about 10 minutes (or until golden and crispy)
Once crispy, remove from oven and allow to come to room temp
In a medium-sized baking dish add potatos, carrots, red onion, and peeled garlic cloves
Drizzle olive oil over veggies
Add salt, pepper, rosemary sprig and give everything a good mix
Roast in preheated oven at 425F for about 25 minutes, tossing half way through (remove once veggies have a nice char)
Place roasted veggies into a medium-sized pot over the stove with chicken stock and water, mix well
Bring to a boil, remove from heat once some of the water has evaporated
Using an immersion hand blender (or blender of your choice) pulse the veggie mix until smooth
Serve into small bowls
Garnish with croutons, salt, pepper, rosemary and a drizzle of olive oil
Enjoy!

Notes

Store in an air tight container in fridge for 3 days OR freeze for future use. Thaw directly in pot with a bit of extra water for best results.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	191
Fat:	0 g
Carbohydrates:	54 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	3474 mg
Fiber:	11 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated per serving.