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Roasted Carrot and Potato Soup

  • Cooking time30 min
  • Prep time15 min
  • ServingsMakes 4 cups
recipe image Roasted Carrot and Potato Soup


  • 1 1/2 cups finely chopped carrots (about 3 small)
  • 1 medium baking potato , finely chopped
  • 3/4 cup finely chopped celery , (about 1 stalk)
  • 3/4 cup finely chopped onion
  • 1 clove garlic , halved
  • 2 Tbsp. Becel® Vegan margarine , melted
  • 1 1/2 cups fat free reduced sodium vegetable broth , heated to boiling
  • 1/4 cup loosely packed fresh basil leaves , thinly sliced
  • 2 Tbsp. grated Pecorino Romano cheese
  • 1/8 tsp. ground black pepper
Calories from Fat60.00
Total Fat7.00 g
Saturated Fat1.500 g
Trans Fat0.000 g
Cholesterol5 mg
Sodium210 mg
Total Carbs19.00 g
Dietary Fiber3.0 g
Sugars5.00 g
Protein3.00 g
Calcium8 %
Iron6.00 %
Potassium480.000 mg
Omega-30.50 g
Omega-61.50 g
Vitamin C15.0 %
Vitamin A170.0 %


  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.