Roasted Carrot and Potato Soup


By Derek Mayes, Executive Chef, Top of the Cove

Caramelized vegetables and broth combine for hearty blended soup, ideal for winter get-togethers with boating friends.


  • 2 lbs carrots peeled and cubed
  • 2 medium onions
  • 1 cloves garlic (optional)
  • 3 Tbsp. butter or vegetable oil
  • 1/2 tsp. salt plus more to taste
  • 8 cups chicken or vegetable broth
  • 2 lbs mashed potatoes


  1. Peel, and cube the carrots. Place on baking tray and roast at 350 until caramelized.
  2. Halve, peel, and chop the onion. Mince the garlic, if you like.
  3. Heat a large pot over medium-high heat. Add the butter or oil and the chopped onion. Sprinkle with 1/2 tsp. salt. Cook, stirring occasionally, until the onion is soft, about 3 minutes.
  4. Add the garlic and cook until fragrant, about 1 minute.
  5. Add the carrots, potatoes and the broth. Bring to a boil. Cover, reduce heat to a simmer, and cook until the carrot is very tender, about 20-30 minutes.
  6. Transfer small batches to a blender. Hold a kitchen towel over the top (to prevent burns) and whirl until completely and utterly smooth, 2 to 3 minutes per batch.
  7. Return the soup to the pot and add more salt to taste.

Makes 4 to 6 servingsĀ 

Freshly baked baguette is an ideal companion to any soup.

This recipe is featured in the Winter 2015 issue of Boats&Places.