Roasted Carrot and Mushroom Soup
During the cold weather months there’s nothing better than coming in from the cold and having a big bowl of soup. It warms you up and comforts you after a long day. When I make soup my favorite thing to do is experiment with different veggies. It’s really easy to throw together a hearty soup with any of your favorite veggies. These days my favorite vegetables are carrots and mushrooms so I decided to turn them into a soup. Roasting vegetables brings out the natural sweetness and adds a depth of flavor to the soup.
Roasted Carrot and Mushroom Soup
A rich, creamy soup combining sweet roasted carrots with earthy mushrooms and fresh sage. This dairy-free comfort food is perfect for cool evenings and can be made with homemade broth for extra nutrition.
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Ingredients
- 1 pound carrots peeled and cut into chunks
- 16 ounces cremini mushrooms whole
- 1/4 large onion roughly chopped
- 2 tablespoons ghee or coconut oil for roasting
- 2 cloves garlic skin on
- 1 tablespoon fresh sage finely chopped, or 1 teaspoon dried sage
- 4-6 cups homemade chicken broth
- 1 cup sour cream
Instructions
- 1. Preheat oven to 400°F (200°C).
- 2. On a large roasting pan, combine carrots, mushrooms, onion, and whole garlic cloves. Drizzle with oil and toss to coat.
- 3. Roast vegetables for 25-30 minutes, stirring halfway through, until carrots are tender and mushrooms are golden brown.
- 4. Remove from oven. Squeeze roasted garlic from skins and discard skins.
- 5. Transfer roasted vegetables to a large soup pot. Add 4 cups of broth and sage.
- 6. Using an immersion blender, blend until smooth. Alternatively, carefully transfer to a blender in batches.
- 7. Add additional broth if needed to reach desired consistency.
- 8. Stir in sour cream and heat through.
- 9. Season with salt and pepper to taste. Serve hot.
Notes
Make Ahead:
– Vegetables can be roasted a day ahead and stored in the refrigerator
– Soup keeps well for 3-4 days in the refrigerator
– Freezes well without the sour cream (add after thawing) Variations:
– Use vegetable broth for vegetarian version
– Add a potato for extra creaminess
– Try different mushroom varieties
– Garnish with extra roasted mushrooms and fresh sage Tips:
– Don’t overcrowd the roasting pan
– Roast until vegetables are well-caramelized for best flavor
– Use homemade broth for best results
– Vegetables can be roasted a day ahead and stored in the refrigerator
– Soup keeps well for 3-4 days in the refrigerator
– Freezes well without the sour cream (add after thawing) Variations:
– Use vegetable broth for vegetarian version
– Add a potato for extra creaminess
– Try different mushroom varieties
– Garnish with extra roasted mushrooms and fresh sage Tips:
– Don’t overcrowd the roasting pan
– Roast until vegetables are well-caramelized for best flavor
– Use homemade broth for best results
Servings: 6 servings
yum!!
Not sure if I did something wrong but my soup is brown, not the pretty bright orange that yours is. Did I add too many mushrooms? Thanks!
Should one cut the veggies before putting them in the oven? I’m confused…
You can roughly chop or not – the veggies will be blended at the end anyway. Enjoy!