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Roasted Carrot Soup

Carrot Knowledge

Carrot Tips

Roasted Carrot Soup Screenshot from America's Heartland Season 11 Episode 05

Soup Ingredients
 5 large carrots, 1" slices
 1 sweet and tart apple, like a gala, wedges
 1 small onion, sliced
 2 celery stalks, 1” slices
 2 cloves garlic, peeled and smashed
 1—2 tbsp olive oil
 2 cups vegetable broth
 salt, pepper
 pinch chile powder
 heavy cream (optional)
Pest Ingredients
 2 carrot top bunches, washed
 1 cup fresh basil
 ¼ cup walnuts
 1 garlic clove
 ¼ cup parmesan cheese
 ¼ cup pecorino romano
 ½ cup olive oil
 salt, pepper

Prep veggies.


Put carrots, apple, onion, celery, garlic, chile powder, and olive oil on a baking sheet. Season with salt and pepper.


Roast for 25 minutes


Place all ingredients plus veggie broth in blender. Blend, put in a stock pot and keep warm.


In the meantime, make pesto. Put all ingredients in a food processor and process until smooth.

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