Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Roasted Carrot and Potato Soup

Leaves crunched underfoot, and we dug out our favourite sweaters. We needed a recipe to match. And this was perfect.
  • Cooking time30 min
  • Prep time15 min
  • Portions 4
recipe image Roasted Carrot and Potato Soup


  • 1 1/2 cups (350 mL) finely chopped carrots (about 3 small)
  • 1 medium baking potato, finely chopped
  • 3/4 cup (175 mL) finely chopped celery, (about 1 stalk)
  • 3/4 cup (175 mL) finely chopped onion
  • 1 clove garlic, halved
  • 2 Tbsp. (30 mL) Becel® Vegan margarine, melted
  • 1 1/2 cups (350 mL) fat free reduced sodium vegetable broth, heated to boiling
  • 1/4 cup (60 mL) loosely packed fresh basil leaves or 5 mL dried basil, thinly sliced
  • 2 Tbsp. (30 mL) grated Pecorino Romano cheese
  • 1/8 tsp. (0.5 mL) ground black pepper

Nutrition facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Preheat oven to 400°F (205°C).
  2. Arrange carrots, potato, celery, onion and garlic in small shallow roasting pan; drizzle with melted Becel® Vegan margarine.
  3. Roast, stirring once, until vegetables are tender and just starting to brown, about 25 minutes.
  4. Process heated broth, basil and roasted vegetables in blender until coarsely blended; thin with water to desired consistency. Stir in cheese and black pepper.