Roasted Carrot Potato Soup | Peri's Place For Recipes

Prep Time
15 minutes
Oven Temp
400 F
Cook Time
1 1/2 hours
3 - 4


  • 1 lb carrots, peeled & diced in 3/4" chunks
  • 1 lb russet potatoes, peeled and diced in 3/4" chunks
  • 3 cloves garlic, peeled & whole
  • 1 tsp curry powder (optional)
  • 3 cardamom seeds (optional)
  • 1/2 medium onion, diced
  • 3 tbsp olive Oil
  • Salt & Pepper
  • Chicken or vegetable Stock


  1. Preheat oven to 400F or 375F convection.
  2. Combined diced carrots, potatoes, onion and garlic cloves in a large bowl. Add approximately 3 tablespoons of olive oil, salt & ground fresh pepper to taste. Stir well to coat the vegetables evenly. If they seem dry, add a little more olive oil.
  3. Place the vegetables on a 1/2 sheet pan and roast for 45-60 minutes, stirring every 15-20 minutes to make sure that all sides are brown.
  4. When vegetables are roasted place in a large sauce pan. Add curry powder, cardamom and chicken stock. Bring to a boil and then reduce temperature to medium low and simmer for 15 minutes. Remove cardamom seeds.
  5. You can either eat this chunky, and if so you are done, or blend well with an immersion blender or find a happy medium between chunky and smooth.