Cream of Roasted Carrots Recipe

Cream of Roasted Carrots Recipe: Light, comforting, vegan and simple: a little something to please everybody. Perfect for lazy days.
Course Dinner, Lunch
Cuisine Vegan, Vegetarian
Keyword comfort food, soup
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 servings
Calories 121kcal
Author Clara Gonzalez


  • 1 lb [0.48 kg] of carrots
  • 4 tablespoons of olive oil , divided
  • 1 1/2 teaspoon of salt (or more, to taste), divided
  • 1/2 teaspoon of pepper (or more, to taste), divided
  • 1 medium white onion , sliced
  • 1/3 teaspoon of nutmeg powder
  • 2 qt [2 lt] of low-salt , or homemade vegetable broth
  • 1/2 tablespoon of chopped curly parsley


  • Heat the oven to 300 ºF [150 ºC].
  • If the carrots are small scrub and wash them clean with a vegetable brush. If they are not, peel them and cut them into strips.
  • Place the carrots on a baking pan. Drizzle with a tablespoon of oil, a pinch of salt and a pinch of pepper.

  • Bake the carrots for 15 minutes, or until they are tender.
  • In the meantime, Heat the remaining oil in a pan.
  • Add the onions and cook over very low heat, stirring frequently until the onions turn translucent.
  • Mix the onions, nutmeg, carrots, and the broth in the blender vase. Blend until they are dissolved.
  • Pour into a pot, add the parsley. Boil until it has reduced to 3/4 of the original volume.
  • Season with salt and pepper to taste. Serve warm.


Calories: 121kcal | Carbohydrates: 9g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Sodium: 634mg | Potassium: 269mg | Fiber: 2g | Sugar: 4g | Vitamin A: 12630IU | Vitamin C: 5.9mg | Calcium: 29mg | Iron: 0.3mg