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Roasted Carrot

&  Sage Soup


For 4 servings

  • 600g carrots, peeled 

  • 2 large red onions

  • 3 garlic cloves

  • 20 sage leafs

  • 5-6 sprigs of thyme (or 1 tsp dried thyme)

  • 1L vegetable brother 

  • 1 tbsp olive oil,

  • Salt and pepper to taste 


  1. Preheat oven to 190 degrees (C)

  2. Peel carrots, then chop them into smallish pieces. Peel onion, and then cut into quarters. Peel garlic cloves. 

  3. Arrange vegetables, sage, and thyme sprigs in a single layer on a large baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Toss vegetables to ensure they are evenly coated with olive oil. Bake for 45 minutes, or until all veggies are fork-tender and lightly browned.

  4. When the vegetables are roasted, scrape them into a large pot. Add vegetable broth and heat on medium high until boiling. Turn heat down and simmer for 5 minutes. Turn off heat and let cool slightly, about five minutes. Blend with a hand blender until smooth (or in an alternative blender). Return back to the pot and adjust seasoning to personal preference. Serve with some fresh bread.

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