Roasted Carrot and Potato Soup

  • Cooking time30
  • Prep time15
  • Servings0
recipe image Roasted Carrot and Potato Soup


  • 1.5 cups finely chopped carrots (about 3 small)
  • 1 medium baking potato, finely chopped
  • 0.75 cup finely chopped celery, (about 1 stalk)
  • 0.75 cup finely chopped onion
  • 1 clove garlic, halved
  • 2 Tbsp. Becel® Vegan margarine, melted
  • 1.5 cups fat free reduced sodium vegetable broth, heated to boiling
  • 0.25 cup loosely packed fresh basil leaves, thinly sliced
  • 2 Tbsp. grated Pecorino Romano cheese
  • 0.13 tsp. ground black pepper


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