Roasted Carrot Soup

Prep Time: 
60 minutes
Number of Servings: 
Serves 4


  • 1 lb carrots, peeled and cut into 2 12-inch strips
  • 2 Tbsp oil, divided
  • 1 small onion, diced
  • 1 Tbsp minced fresh ginger
  • 4 cups low-sodium vegetable broth
  • Salt
  • 14 cup chopped fresh thyme for garnish (optional)


  • Blender


  1. Preheat oven to 375°.
  2. Toss carrot strips with 1 tablespoon of the oil. Transfer to a baking pan and roast for 25 minutes, or until carrots are tender and lightly browned in certain places, turning halfway through.
  3. Heat remaining 1 tablespoon of oil in a large pot set over medium heat. Add onion and sauté for 4 minutes. Add ginger, roasted carrots, broth, and salt to taste. Bring mixture to a boil, reduce heat to medium, and cover pot. Cook for 20 minutes. Remove from heat and let cool slightly.
  4. Transfer carrot mixture to a blender and blend on high until smooth. Serve garnished with fresh thyme, if desired.
Nutrition Info: 
23 Calories, 2 g Protein, 15 g Carbohydrates, 4 g Fiber, 7 g Total fat (1 g sat), 407 mg Sodium, ★★★★★ Vitamin A, ★★ Vitamin K, Vitamin B6, C, E


The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.