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

Ingredients

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

Salt

Pepper

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.

 

Notes

• 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. 🙂

Madison