Roasted Carrot Soup

Roasted Carrot Soup.

One day last week I woke up with a sore throat.

And even though the temps lately have been in the 80-90 degrees F range, there is a feeling of Autumn in the air.

In the mood for soup, I decided to create a roasted carrot soup with some vegies I had in the fridge.

It turned out SOOOO good!

I mean – how can you go wrong with roasted vegetables that include onion and garlic and fresh rosemary pureed into a creamy, warm, soothing soup?

You could add some greek yogurt or cream to make it even creamier, but I loved the freshness and healthiness of this soup that tastes like it is loaded with calories, but instead is low-calorie and loaded with flavor!

Hope you will give it a try.  I loved how it turned out!

Roasted Carrot Soup


  • 1 lb. bag organic short cut carrots
  • 1 stalk celery, cut into chunks
  • 1/2 large sweet onion, cut into chunks
  • 4 cloves garlic, chopped
  • 2 large ripe tomatoes, chunked
  • 1 large sprig fresh rosemary, minced
  • Maldon Sea Salt Flakes * (which I purchase through Amazon)
  • Freshly Ground Pepper
  • Olive oil
  • 1 cup chicken broth
  • Croutons for garnish (optional)


Preheat oven to 425 degrees F.

Layer first 8 ingredients in a large stoneware bar pan or shallow roasting pan.  Drizzle liberally with olive oil, and toss to coat.  Roast 30-40 minutes.

Transfer roasted vegetables to a pot.  Add chicken broth.  Blend with Immersion Blender or in food processor or blender until creamy.  (I love using an immersion blender as it is quick, efficient, and easy to clean up.)

Ladle into bowls, and top with croutons if desired.


Cheers & Hugs,

*I have become such a huge fan of Maldon Sea Salt!  I’ve always been a salt lover, but these soft, flaky sea salt crystals have a clean salt flavor without the bitter after taste that table salts I’ve always used in the past leave.  It truly provides a freshness that enhances the flavor of food.  I so highly recommend it!  It not only tastes wonderful,  but it is also beautiful to season with.  AND, as a watercolor artist, I love it to use to create textures in my artwork!  I keep mine in a cute little bamboo salt box on the kitchen counter next to the stovetop for ease of grabbing pinches of for cooking.  Bravo Maldon!!  (and this is not a paid promotion in any way, shape, or form – I just seriously love this stuff!)

Sea Salt Caramel Chocolate Chunk Cookies

Who can resist Sea Salt Caramels mixed with Semi-Sweet Chocolate Chunks??!!??

And baked into a warm, crisp on the outside, chewy on the inside homemade cookie!

Sea Salt Caramel Royal Chocolate Chip Cookies Close

I saw these new yummy Brach’s Sea Salt Caramel Royals at the store recently and thought they might make a nice addition to my basic “almost famous” chocolate chip cookies for a little change up.

Sea Salt Caramel Royal Chocolate Chip Cookies Caramels

So I chopped up a bag of these amazing little bites of heaven and substituted them for half of the chocolate chunks in my cookies.  The only tricky thing about these is that the melted caramel makes the cookies a bit tricky to remove from you baking sheets (stones), so I recommend letting them cool almost completely on the sheet before removing.

salted caramel chocolate chunk cookies mix

Two thumbs up from the guys in the McKinney house (and if Mikey had an opposable thumb, he’d give one too).

Sea Salt Caramel Royal Chocolate Chip Cookies Plated with milk

Sea Salt Caramel Chocolate Chunk Cookies

Mix together:

1 lb softened butter (YEPPERS – you heard me right – I did say O N E   P O U N D – 4 sticks – 2 cups – – – don’t get too shook up – recipe makes A LOT!)
1-1/2 cups packed brown sugar
1-1/2 cups white sugar
2-3 tsp vanilla (just pour some in)
4 eggs

Then add:

5 cups flour
2 tsp baking soda
1 tsp salt

Mix well, then fold in:

1 12-oz bag Nestle Semi Sweet Chocolate Chunks
1 10-oz bag Brach’s Sea Salt Caramel Royals, chopped

Chill for several hours.

Drop by heaping tablespoons on baking stone, and bake at 375 for 9-11 min.

Sea Salt Caramel Royal Chocolate Chip Cookies Plated


Cheers & Hugs,