Oven Roasted Carrot Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 117.6
  • Total Fat: 2.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 367.3 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 5.0 g
  • Protein: 3.8 g

View full nutritional breakdown of Oven Roasted Carrot Soup calories by ingredient
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Something nice, to use up the limp carrots you've just found in the bottom of your fridge. Something nice, to use up the limp carrots you've just found in the bottom of your fridge.
Number of Servings: 8


    1 kg carrots (a 2 lbs bag), peeled, cut into rounds
    2 medium sweet potatoes
    2 Tablespoons Coconut oil
    1 Litre chicken broth (one quart)
    1 huge onion, chopped
    1 teaspoon cumin
    2 bay leaves
    2 green cardamom pods
    1/4 teaspoon ground coriander
    1/4 teaspoon ground garlic
    1/2 teaspoon ground turmeric
    2 Tablespoons minced ginger


Garlic and ginger help to boost your immunity. The turmeric decreases inflammation. Just be sure to count how many bay leaves and cardamom pods you put in the soup, so you get them all out!! Using a pressure cooker reduces how much energy you're using to cook your food, and by exposing the ingredients to heat for a shorter period of time, you're keeping more nutrients in your food.


Put the carrots and sweet potatoes into a shallow pan; drizzle with 1 Tablespoon of the coconut oil. Shake it around to coat, then put into a 350 degree F oven for 30 minutes, or until tender. In the meantime, pull out your pressure cooker. Over medium heat, add the oil. When oil is hot, add the onions. Once carrots and sweet potatoes are tender, add to pot, along with the other spices. Stir and cook until fragrant. Add broth. Lock lid. Increase heat to hi, until 10 lbs pressure is in the pot. Leave at pressure for 8 minutes. Turn off heat. Allow pressure to drop slightly, then vent until no pressure remains in pot. Remove the bay leaf and the cardamom pods. Using your handy-dandy immersion blender, puree soup. If it's too thick for your tastes, add water. Serve and enjoy.
If you do not have a pressure cooker, don't despair! You can still make this soup, by increasing the cooking time after adding the broth, to 30 minutes, or until the onions have completely softened.

Serving Size: makes 9 1-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user ENCHANTEDALANA.

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