Description
Caramelized roasted carrots, potatoes, and peppers are simmered in savory broth until silky smooth. A splash of cream and fragrant herbs deepen the flavor, delivering comforting warmth and rich, velvety texture in every spoonful.
Ingredients
- 2 cups carrots chopped
- 2 cups potatoes peeled and diced
- 1 cup onion chopped
- 4 cloves garlic minced
- 1 cup celery chopped
- 1 cup bell pepper chopped
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- In a large bowl, toss carrots, potatoes, onion, celery, bell pepper, garlic, olive oil, thyme, rosemary, salt, and pepper until well coated.
- Spread the vegetables in a single layer on the prepared baking sheet and roast for 25–30 minutes, or until tender and lightly browned.
- Transfer the roasted vegetables to a large pot, pour in the vegetable broth, and bring to a boil over medium-high heat.
- Reduce heat to low and simmer for 10 minutes to allow flavors to meld.
- Using an immersion blender, puree the soup until smooth and creamy. Alternatively, carefully transfer soup in batches to a blender and blend until smooth.
- Stir in the heavy cream and heat gently for 2–3 minutes, stirring constantly, without bringing back to a boil.
- Ladle soup into bowls and garnish with chopped fresh parsley before serving.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free variation.
- Roast the vegetables until golden brown for deeper flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days.
- Freeze cooled soup in portions for up to three months.