Recipe: Easy and healthy Roasted Carrot Soup 

ST. LOUIS – Roasted Carrot Soup from “The 30-Minute Mediterranean Diet Cookbook”

2 pounds carrots, cut in 1/2-inch slices
2 tablespoons olive oil
1 cup chopped onion
2 cups vegetable broth
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1/4 teaspoon kosher salt


Place 2 rimmed baking sheets in the oven and turn on the oven to 450-degrees F.  In a large bowl, toss the carrots with 1 tablespoon oil.

With oven mitts remove the baking sheets from the oven and evenly distributed the carrots on both sheets. Bake for 20 minutes.  Meanwhile, heat 1 tablespoon oil and add onion and cook 5 minutes, stirring.

Add broth, 2 1/2 cups water, thyme, red pepper, and salt.  Bring to a boil, cover, then remove the pan from the heat until the carrots have finished roasting.

Add roasted carrots to the pot and carefully blend soup in a blender (or use an immersion blender).

Heat soup until warm.

“The 30-Minute Mediterranean Diet Cookbook”

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.