Roasted Carrot and Potato Soup

It is officially SPRING here in Denmark! However, the weather doesn’t seem to agree. There has been more snow this past week in Copenhagen than there has been all winter. It is bitter cold outside. It doesn’t matter how many layers I put on – I still freeze! The canal has even frozen over.

With this chilly weather and me and Nicolas both being a bit sick, I decided to make this incredibly simple and healthy (but also flavorful) roasted carrot and potato soup. It warmed us right up! I should add that this is my first dinner recipe I am sharing on Breakfast at Madison’s! It was so fun to play around with flavors and make the best out of what I had on hand. I used my immersion blender for the first time, and it was a lot easier than I anticipated. Check out my recipe below!

Roasted Carrot and Potato Soup


8-10 carrots, peeled and chopped

2-3 medium potatoes, peeled and chopped

2-3 cloves of garlic, minced

1 large yellow onion, chopped

Olive Oil



Basil, Rosemary, Thyme, and Oregano to taste

7 – 8 cups of water + 2 bullion cubes (can substitute chicken broth)

2 tablespoons of coffee creamer

Sour cream and green onion (for topping)


  1. Preheat oven to 350 F / 175 C.
  2. Peel and chop veggies. Keep in mind that the smaller you chop, the easier it will be to blend.
  3. Place chopped vegetables in a roasting pan and drizzle with olive oil. Sprinkle with salt, pepper, and herbs. Toss to coat.
  4. Place pan in oven and roast for 1 hour or until vegetables are very tender. Be sure to toss and rotate veggies every 15 minutes.
  5. When vegetables are nearly finished, prepare your broth by bringing water to a boil in a large pot and adding bullion. If using chicken broth, simply bring to a low boil.
  6. Add vegetables and boil for 1-2 minutes to ensure tenderness.
  7. Remove from heat and let cool for a few minutes. Use immersion blender to blend soup until very smooth. (This took me around 3 minutes.)
  8. Return pot back to heat and stir in coffee creamer. Bring to a low boil to ensure that the soup is hot.
  9. Top with a dollop of sour cream and chopped green onion. Serve with garlic bread or toast.



  • Keep in mind that dried herbs are stronger than fresh herbs, so season accordingly.
  • I used white potatoes for this, but use whatever you have on hand. I bet sweet potatoes would taste amazing!
  • Do NOT turn on your immersion blender until it is fully immersed in the liquid, and do not lift out while blending to avoid a soup explosion!
  • If you don’t have an immersion blender, I think a regular blender would work fine. Just be sure to use the proper precautions! I found this article here if you are not sure how to blend soup.
  • This recipe came about by me simply experimenting and having fun. You can use this recipe as a guide, but feel free to get creative by switching up the vegetables and spices!
  • For a vegetarian option, use vegetable broth instead of chicken.

What is your favorite homemade soup? Let me know in the comments below! Have a great weekend, and stay warm. πŸ™‚




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  • Reply Madeline March 3, 2018 at 3:03 pm

    Yum! I love soup! And this one sounds wonderful. We like to make a copy cat of Dolly Parton’s Dixie Stampede soup. It’s basically creamy vegetable soup and it’s awesome. Not healthy at all but a nice treat with fresh rolls occasionally!!

    • Reply Madison Marie March 6, 2018 at 7:34 pm

      Thanks, Madeline! That sounds AMAZING. So many of my favorite soups are nowhere near healthy, and I am totally okay with that! Haha

  • Reply mamasmercantile March 4, 2018 at 3:49 am

    Soup is one of my go to things to cook when it is cold and I always have fresh bread from the breadmaker with it. Leek and potato is a favourite.

    • Reply Madison Marie March 6, 2018 at 7:33 pm

      Mmm, that sounds amazing!

  • Reply Jenny March 4, 2018 at 8:53 pm

    I hope you and Nicolas get better soon! The canal looks so pretty when frozen over. And, oh my gosh, the photo of this soup makes it look so, so appetising and I’m not normally a soup person 😍 I love the combination of ingredients you used, because it’d definitely be something I’d drink!

    Jenny x

    • Reply Madison Marie March 6, 2018 at 7:33 pm

      It was the perfect dinner for a chilly night. πŸ™‚ Thank you! <3

  • Reply Danielle Alexa March 4, 2018 at 9:18 pm

    That soup looks so incredibly beautiful. I think this might have to be my evening meal tomorrow because it has my mouth watering already!

    Danielle xx

    • Reply Madison Marie March 6, 2018 at 7:29 pm

      Awe, you are so sweet! Thanks, girl! Hope you enjoy xx

  • Reply nat March 4, 2018 at 9:48 pm

    Shame about the cold weather, but the canal looks stunning! Soup looks so tasty – saving it for when it cools down in Sydney πŸ™‚

    • Reply Madison Marie March 6, 2018 at 7:29 pm

      Thanks, Nat! A bit jealous of the warm weather where you are now! πŸ˜‰

  • Reply Katie March 8, 2018 at 9:19 pm

    I’m not a big soup person, but this sounds really good and easy to make! I’ll think I’ll give this a try

    Katie xx

    • Reply Madison Marie March 13, 2018 at 12:30 pm

      Yes, it is honestly so simple! And you can personalize it with whatever veggies you have on hand. πŸ™‚

  • Reply Rox March 9, 2018 at 2:35 pm

    I never tried carrot soup but the photo looks so good so I might try it out! I’m gonna veganize it because I don’t eat anything from animals. I think it’ll be east to veganize though because the main ingredients are carrots and potatoes. Thank you for sharing your recipe!

    Rox | Transcendent Light 🌱

    • Reply Madison Marie March 13, 2018 at 12:29 pm

      I had actually never eaten carrot soup before trying this recipe! Haha but it was really yummy. πŸ™‚ If you try the recipe with vegan ingredients, please let me know how it turns out! xx

  • Reply Eena March 10, 2018 at 4:09 pm

    I’ve never been the biggest fan of carrots but this soup looks absolutely inviting! Thanks for sharing πŸ™‚

    ☼ cabin twenty-four

    • Reply Madison Marie March 13, 2018 at 12:28 pm

      Thanks for stopping by, Eena! <3

  • Reply Ana March 11, 2018 at 7:01 pm

    Omg this soup looks so delicious! Thanks for sharing the recipe lovely πŸ™‚

    • Reply Madison Marie March 13, 2018 at 12:21 pm

      Thanks, Ana! It was quite tasty. πŸ™‚ Hope you enjoy if you try the recipe!

  • Reply Lucy March 13, 2018 at 1:43 pm

    I’m going to give this recipe a try! I fancied carrot soup lately and used a carrot and ginger recipe and to be honest, the ginger made it too spicy and it was really unpleasant to eat – so it’s nice to find a carrot soup recipe that doesn’t contain ginger! x

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