Roasted Heirloom Carrot & Sweet Onion Child Soup Soup

This soup has been inspired from a recent invite I received from Canola Eat Well for a screening of the critically acclaimed documentary Food Evolution directed by academy award-nominated Scott Hamilton Kennedy and narrated by Neil deGrasse Tyson. A farm-to-table winter soup recipe to warm our souls in honour of all our farmers and the food they grow to nourish us.


1.5 lbs. heirloom carrots, scrubbed, trimmed

1 medium sweet onion, quartered

2 tbsp. canola oil

1/2 tsp. chili powder

3 cup vegetable broth

salt to taste

1 red Thai chilli, thinly sliced for garnish (optional)



Preheat oven to 400F. Line a large baking sheet with parchment paper.

In a bowl, toss carrots and onions with oil and chilli powder.

Spread evenly in a single layer on the baking sheet and roast for 35 -40 mins until carrots are tender, slightly golden and onion has softened.

Roughly chop up carrots and place them with the onions in a large sauce pan. 

Add vegetable broth and bring to a slow simmer and reduce heat to low.

With an immersion blender, puree soup until desired consistency. Season with salt  and continue to simmer for 5-6 minutes.

Place hot soup in bowls, garnish with chillies.



SERVINGS 4  | PREP & COOK TIME 50 minutes.

Copyright © 2016 Irene Matys.

All Rights Reserved.

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