Recipe: Roasted Carrot Soup


I’m off in wine country this weekend so this is a previous posting from the blog. But have no fear, I’ll be back next Monday! I guess I’m on a soup kick and have fallen hard core for this particular version. I made it in both my cooking classes in January 2010 and I just can’t seem to get enough. Roasting the carrots enhances their natural sweetness, but also concentrates their earthy flavor. The touches of the spices and honey are the perfect compliments to this warm soup. It’s extremely easy to make because all the ingredients are likely to already be in your kitchen and the preparation is a cinch. And it’s pretty low in calories and high in fiber to boot.

Go to for more pictures of this recipe (click ‘soup’ from the categories in the right column), nutrition and price information, plus other recipes. Or, check back each Monday for a new tasty dish.

Servings: 5
Time: 20 minutes active; about one hour total

4 teaspoons butter, divided, preferably soy-based butter like Earth Balance
½ teaspoon black pepper
2 pounds carrots, cut into 2 inch pieces, unpeeled
½ teaspoon cumin
1 ½ tablespoon honey
2 teaspoons fresh oregano, chopped, or ½ teaspoon dried oregano
5 cups vegetable broth

1. Preheat oven to 400 degrees.

2. Combine 1 tablespoon (3 teaspoons) butter, black pepper and carrots in a baking dish coated with cooking spray. Toss to coat and roast for 35 minutes, stirring every 10 minutes.

3. Put remaining teaspoon of butter in a large pot over medium heat. Add cumin and cook for 30 seconds until fragrant. Add carrots, honey, oregano and broth. Puree with a hand blender until smooth (or using a food processor, puree carrots with a cup of broth, or more as needed, then add with the other ingredients). Bring to a simmer over medium heat. Serve.

Writer Bio: Adrienne D. Capps loves food and is a vegetarian—she doesn’t believe these things are mutually exclusive. A vegetarian for the past nine years, Capps created as a way to share her passion for eating, drinking, and cooking—and to make vegetarianism more accessible. The blog transforms meat dishes into vegetarian or improves vegetarian recipes and puts the results up in a weekly post called the Sunday Serving on the blog and at the Facebook Group Vegetarianized. Capps is also a food writer, teaches cooking classes in Davis and is an amateur caterer. Upcoming cooking classes and recent food articles are found on the blog home page.