Roasted Carrot Soup

If you love a creamy and hearty bowl of soup like me then you will love this soup. It has minimum ingredients and makes a perfect recipe for a weeknight meal. The carrots when roasted with rosemary will give the best flavor you can imagine. The soup is so creamy and you won’t believe that it is vegan. It is best way to use up those carrots sitting at the end of your produce drawer. Serve the soup hot or cold, it tastes good either way. My son who loves carrots was a fan of this one. 
Don’t forget to share a picture with me if you do make it 
Prep Time 10 mins
Cook Time 40 mins
Course Soup
Cuisine Mediterranean
Servings 2 People


  • 4 cups carrots cut into 1 inch chunks
  • 3 sprigs of Rosemary
  • 2 tablespoon olive oil
  • salt as needed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon black pepper powder
  • 1/2 cup mini plain croutons


  • Cut the carrots into 1 inch cubes
  • Pre heat oven to 400 degree Fahrenheit
  • In a pan lay the carrots, sprinkle salt and pepper and drizzle 1 tablespoon of olive oil and toss it till the carrots are coated with olive oil
  • Place the Rosemary sprigs on top of the carrots
  • Roast the carrots in oven for 30 minutes
  • Once they are roasted, remove them
  • from oven and let them cool outside
  • Remove the Rosemary sprigs and grind the carrots in a blender till it is a smooth mixture
  • Pour the soup in a pot with 1 tablespoon of olive oil and add garlic and onion powder and let it simmer for 10 minutes on medium heat
  • Adjust the salt if needed
  • Garnish with croutons and serve
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