Roasted Carrot and Shallot Soup Roasted Carrot and Shallot Soup

Author: Canadian Living

Soup exchanger Barb Darling of London serves this caramel-colour soup, speckled with roasted vegetables, throughout the fall and winter.

  • Portion size 20 servings
  • Credits : Canadian Living Magazine: February 2004




Cut carrots and potatoes into 1-inch (2.5 cm) chunks; place in large bowl. Add shallots, oil, salt and cayenne pepper; toss to coat. Scrape into large roasting pan. Roast in 450°F (230°C) oven, stirring once, until browned and tender, about 1 hour.

In batches, transfer to food processor and pur?with 1 cup (250 mL) of the stock per batch. Scrape into large pot. Add remaining stock and 3 cups (750 mL) water; bring to boil. Cover, reduce heat and simmer for 5 minutes. Add water to make 20 cups (5 L), if necessary. (Make-ahead: Let cool for 30 minutes. Divide among five 4-cup/1 L airtight containers. Refrigerate, uncovered, until cold. Cover and refrigerate for up to 3 days or freeze for up to 2 weeks.) Reheat before serving.

Nutritional facts <b>Per serving:</b> about

  • Sodium 568 mg
  • Protein 4 g
  • Calories 107.0
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 14 g


  • Iron 6.0
  • Folate 7.0
  • Calcium 3.0
  • Vitamin A 154.0
  • Vitamin C 7.0
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Roasted Carrot and Shallot Soup