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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
  • ServingsPortions 4
recipe image Roasted Carrot and Potato Soup

Ingredients

  • 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® Plant-Based Salted Bricks. 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
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

Instructions

  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® Plant-Based Bricks.
  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.
During this time, when ingredients may be hard to find, we've listed some easy substitutions. -If you don't have carrots, you really can used any of your favorite vegetables. Try cauliflower, broccoli, red bell pepper or butternut squash. -Potato helps thicken the soup. If you don't have a potato, add about 1/2 cup cooked white or brown rice when pureeing the vegetable mixture. -If you don't have celery, fresh fennel is a goods substitute but does have a stronger flavor. You can also substitute 1 teaspoon (5 mL) celery seed; or 1/2 teaspoon (2 mL) celery salt. -Use green onion or shallots instead of onion. -Use 1/2 teaspoon (2 mL) garlic powder instead of fresh garlic. -Instead of Pecorino Romano, use fresh grated Parmesan, feta, goat cheese or nutritional yeast. -Use 1 teaspoon (5 mL) dried basil instead of fresh basil. Or use any other fresh herb, like thyme, sage or parsley. Add 2 tablespoons (30 mL) to start as some herbs have a stronger flavor. -Use water instead of vegetable broth. -Use any Becel product instead of Becel Plant-Based Bricks.