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Roasted Carrot Soup with Beet Chip Croutons

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Soup is one of those things I’m not too crazy about.  Other than lentil soup, which I can eat bowl after bowl of at any given time, I can’t say I dream about making soup like I do other things (you know, like brownies…).  In the wintertime, though, it’s nice to come out of the cold and have some soup, so I usually make some once a week.  This creamy carrot soup is always a hit at my house.

The soup is so simple to make: roasted carrots, a few other ingredients, and a blender.  Soup, done.  Sweetened with a touch of maple syrup to enhance the natural sweetness of the carrots and a little parsley to bring out the flavors, it’s hard to go wrong with carrot soup.

Since we can’t eat bread at our house, I use other things as soup toppings.  In this case, beet chips as croutons!  The beet chips are also crazy simple to make.  I use this Oxo mandolin to slice them, but you can use a knife if you don’t have a mandolin.

With the carrot soup and beet chip croutons, you won’t even be able to tell you’re getting your vegetable servings in!

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Roasted Carrot Soup with Beet Chip Croutons

{vegan, gluten/grain free}

Serves 4-5

Ingredients:

Carrot Soup

  • 4 lbs carrots, washed and chopped
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 3 gloves of garlic, peeled
  • 2 tablespoons dried parsley
  • 4 cups vegetable broth or water
  • ½ cup maple syrup

Beet Chip Croutons

  • 4 large beets, washed
  • Olive oil, for drizzling
  • Salt and pepper, to taste
  • 1 tablespoon dried parsley

Instructions:

Carrot Soup

Preheat the oven to 425°, and place the chopped carrots on a large baking sheet.  Drizzle the carrots lightly with the olive oil, then add salt and pepper, the garlic, and parsley.  Stir until the carrots are coated with the olive oil and seasonings.

Transfer the baking sheet to the oven, and roast the carrots at 425° until fork tender, about 1 hour.  Stir the carrots halfway through to avoid sticking.  Once the carrots are done, take the baking sheet out of the oven, and let the carrots cool until warm.

Once they have cooled down, transfer the carrots and their juices to a food processor or blender.  Add the 4 cups vegetable broth or water, along with the maple syrup, and puree until the carrot soup is smooth.  Taste and adjust the seasonings by adding salt and pepper.  If the soup is too thick, feel free to add more vegetable broth.  Serve with the beet chips, and enjoy!

Beet Chip Croutons

Preheat the oven to 375°, and place a cooling rack on top of a baking sheet.  Using a mandolin or a sharp knife, slice the beets into thin slices.  The thinner the slices, the crispier the croutons will be.  Place the sliced beets into a large bowl, and add the olive oil, some salt and pepper, and the dried parsley.  Stir until the beets are all coated.

Transfer the beets to the cooling rack, making sure the beet slices aren’t touching each other on the rack.  Put the baking sheet in the oven, and cook at 375° for 12-15 minutes, until the beet chips are crispy.  Watch the oven during the last few minutes to avoid burning the chips.

Remove the chips from the oven, and let them cool completely on the cooling rack.  Serve the carrot soup in bowls, then top each with a few beet chip croutons, and enjoy!

Original recipe by La Casa de Sweets

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Comments (2)

  • Josefine 6 years ago Reply

    What a beautiful and colourful soup! I love the addition of beet croutons – way better than usual croutons 🙂

  • I often make roasted veggie soups.. but never have I thought to make veggie chip croutons to top the soup off before. Great idea!

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