Comments on: Roasted Carrot Soup

By: Audrey

Audrey — Thu, 04 Dec 2025 07:13:47 +0000

In reply to Michèle.

Merci, Michele! Roasting really is a simple and effective way to really pack in a ton of extra flavor. I wish I’d known about it earlier as well 🙂

Thanks for enjoying!

By: Michèle

Michèle — Wed, 03 Dec 2025 19:29:25 +0000

It is really worth the extra step of roasting the carrots. Really nice flavour. I made this a couple of days ahead of time for a dinner party with friends, a big batch, so now I have the pleasure of plenty of soup for lunch for the next while. Crème fraiche is indeed good on top, as is Greek yogurt. With some crusty baguette it is a wonderfully warming light meal. Thank you for yet another recipe that goes into my ‘repeat’ files.

By: Audrey

Audrey — Mon, 28 Oct 2024 06:58:01 +0000

In reply to Elly Yamagiwa. Would love to know what you thought of it, Elly! A real favorite around our house, especially in winter :)

By: Elly Yamagiwa

Elly Yamagiwa — Sat, 26 Oct 2024 14:49:57 +0000

This looks really yummy, I think I’ll try this recipe tomorrow!

By: Audrey

Audrey — Tue, 19 Dec 2023 07:35:18 +0000

In reply to Leilani. I apprecite the review so much, Leilani! The addition of roasted fennel must have been so delicious, I absolutely love fennel in all variations... But roasted is something special. Thanks for the kind words :)

By: Leilani

Leilani — Mon, 18 Dec 2023 23:44:37 +0000

This soup has so much flavor! The only modifications I made were to add chopped fennel bulb to the roasting pan, and I roasted 2 full pounds of carrots. Everything else I kept the same.
The butter added a lovely richness to the soup, and the roasting added an extra level of flavor – this is not a boring soup!
I had to roast the carrots and fennel a full hour at 400 degrees to get the expected level of browning. Absolutely worth it!

By: Audrey

Audrey — Sat, 08 Apr 2023 10:40:13 +0000

In reply to Diana.

Hello, Diana. Sorry for the delay in response. This recipe should scale up/down easily, so you won’t really need to change much in terms of quantities of ingredients. If you’re going for small servings, I would triple or quadruple the recipe (any leftovers will store well and taste just as good the days after).

For roasting a much larger amount of carrot, I’d do 2 seperate bakes, or stick 2 pans in the oven at the same time and rotate once halfway through.

By: Diana

Diana — Fri, 07 Apr 2023 22:50:38 +0000

Hi. This sounds amazing. I want to make this as a starter for our Easter meal this weekend. How could
I make this for a crowd of 20? Small, vintage French lion bowls, for each so small servings for each… I had planned on a carrot soup but found this and love the idea of roasting the carrots first…

By: Audrey

Audrey — Sun, 15 Jan 2023 14:28:58 +0000

In reply to Lynn Lander.

Thank you, Lynn! I’m not sure wish dish you attempted, as you wrote this comment on the Carrot Soup, but I am glad you’re enjoying whatever it is that you did make!

I also very much hope you get a chance to try the rillettes. Simple and satisfying!

By: Lynn Lander

Lynn Lander — Sun, 15 Jan 2023 01:32:04 +0000

Enjoying the delicious smell of the slow cooked beef. Next on the list is the Salmon Rillettes!