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Roasted Carrot Soup for Family


  • 8 large carrots peeled and sliced
  • 6 garlic cloves peeled
  • 3 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 large yellow onion chopped
  • 2 pinches sea salt
  • 4 pinches pepper
  • 1 teaspoon dried basil
  • 4 cups chicken stock
  • 2 vegetable bouillon cubes
  • 2 cups water
  • 2 cups Savory Carrot Purée for Baby above
  • 1 pinch red pepper flakes


  • Preheat oven to 300°F.
  • Wash carrots and slice in half.
  • Place carrots and garlic on a parchment lined baking tray and lightly drizzle with olive oil. Roast for 45 minutes.
  • After the carrots have been cooking for 30 minutes, in a large soup pot, melt the butter and sauté the chopped onion until browned. Season with salt, pepper, and dried basil.
  • Add the roasted carrots and garlic to the pot.
  • Add chicken stock, bouillons cubes, water, Savory Carrot Purée for Baby, and red pepper flakes and let simmer for about 5 minutes.
  • Using a hand mixer or blender, purée soup until it is a smooth consistency.