Roasted Carrot Soup

Yamilette González
Prepare this easy, quick, and warm roasted carrot soup in the oven, with a delicious touch of thyme and fresh basil accompanied by crunchy bread croutons. It is smooth and silky and has an intense color that will fascinate you.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 white onion, cut into cubes
  • 4 carrots, cut into pieces
  • 2 tomatoes, cut into wedges
  • 5 cloves garlic, with skin
  • 1/4 cups olive oil
  • 1 pinch coarse salt
  • 1/4 tablespoons black peppercorn
  • 2 sprigs thyme
  • 1/2 cups vegetable broth
  • 1 cup cow's milk
  • 1/2 cups sour cream
  • 1 tablespoon basil
  • 1 tablespoon butter
  • fresh basil leaf, for decoration
  • croutons, for decoration
Preparation
15 mins
10 mins
Low
  • Preheat the oven to 200° C.
  • Place the onion, carrot, tomato, garlic, olive oil, add salt, whole pepper, and thyme on a baking sheet. Bake until the ingredients are soft and cooked. Remove from the oven, cool, and set aside.
  • Blend the roasted ingredients with vegetable broth, milk, sour cream, and fresh basil until you obtain a smooth and silky mixture.
  • Heat a small pot over medium heat with the butter and cook the soup for 10 minutes, season with salt and pepper.
  • Serve the soup garnished with fresh basil and croutons. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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