Roasted Carrot Soup
  • 8 carrots, peeled and cut into 1 inch slices
  • 2 garlic Pop & Cook cubes
  • 1 tablespoons olive oil + more for roasting carrots
  • 3 cups chicken broth
  • ½ cup of whole milk
  • 1 teaspoon salt + more for seasoning carrots
  • ½ teaspoon black pepper + more for seasoning carrots
  • 1 tablespoon of butter
  • ½ teaspoon nutmeg
  • 1 dash of hot sauce (optional)
  • 1 spring of green onion - optional
  • croutons - optional
  1. Pre-heat oven to 400 degrees.
  2. Place carrots, salt, and peper (to taste) in a bowl and coat them evenly with olive oil.
  3. Spread carrots in a single layer on to a baking sheet.
  4. Roast carrots for 20 to 25 minutes until carrots are golden brown and tender.
  5. Place 1 tablespoon of olive oil into a dutch oven over medium heat.
  6. Add 2 Pop & Cook garlic cubes and sautee for 1 to 2 minutes.
  7. Place the roasted carrots into the dutch oven.
  8. Add the chicken broth, milk, salt, pepper, nutmeg, and dash of hot sauce.
  9. Cook for 25 minutes over a soft rolling boil. Stiring occasionally.
  10. With an immersion blender (or a countertop blender) blend the soup to a smooth consistency.
  11. Once soup is completely smooth add butter and cook for an additional 10 minutes.
  12. If you like, add the green onions and croutons.
*Carrot soup can be stored in the refrigerator for up to 5 day or in the freezer for up to 3 months.
Recipe by What's Mary Doing at