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Easy and Healthy Carrot Soup

A simple, light soup. Serve it as a first course, or add a tossed green salad and make it a meal.


1# Baby Carrots 2T Olive Oil 4 Cloves Garlic, smashed 1 Medium Onion, cut into ⅛ths 2-3 cps vegetable broth Salt Pepper

Nutritional information

No nutrition information available


Preheat oven to 450F. Toss carrots, onion, and garlic with the olive oil. Season with salt and pepper. Roast in pre-heated oven for 20-30 minutes until slightly caramelized, stirring every 10 minutes. Remove from oven, let cool. Place roasted veggies in blender with 2 cups of vegetable broth. Puree until smooth. Add additional broth if soup is too thick. Season with salt and pepper. Garnish with your favorite herb. Dill is lovely!