Roasted Carrot Soup Recipe Video

Easy to prepare vegetarian roasted carrot soup.


Preparation Time15 MinCooking Time45 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexHealthyServings8
VegetarianMain Ingredient


 Carrots7 , peeled and diced
 Onions2 , diced
 Olive oil2 Tablespoon, divided
 Ginger paste1 Tablespoon
 Salt To Taste
 Black pepper To Taste
 Cinnamon powder1 Teaspoon
 Oregano1 Teaspoon
 Water1 Liter, warm
 Lemon juice1⁄4 Cup (4 tbs)
For garnish
 Parsley50 Gram

Nutrition Facts

Serving size

Calories 77 Calories from Fat 36

% Daily Value*

Total Fat 4 g6.2%

Saturated Fat 0.58 g2.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 90.5 mg3.8%

Total Carbohydrates 10 g3.5%

Dietary Fiber 2.9 g11.8%

Sugars 4.3 g

Protein 1 g2.4%

Vitamin A 189.8% Vitamin C 29.8%

Calcium 5.1% Iron 5.6%

*Based on a 2000 Calorie diet


1. Preheat the oven at 350 degrees F. Grease the baking pan with olive oil.

2. In greased baking dish place the carrot and onion. Season with salt, black pepper and oregano.
3. Roast in the oven for 30 minutes at 350 degrees F.
4. Take out the roasted carrot and onion in a pot.
5. Pour in the water and boil for 10 minutes.
6. Turn off the stove and make puree with the help of hand blender.
7. Strain the soup in a large bowl.
8. Heat the oil in a pan and pour in the carrot puree. Boil for 5 minutes.

9. Garnish carrot soup with the parsley and serve.