A Soup That’s Both Hearty and Simple
In a world where complex flavors often come with complicated recipes, the Roasted Potato and Garlic Soup stands out as a refreshing exception. It’s a straightforward dish that delivers incredible flavor without demanding hours in the kitchen. With just a handful of basic ingredients — potatoes, carrots, onions, and garlic — this recipe proves that simplicity can be truly satisfying.
The beauty of this soup lies in how these everyday ingredients are transformed through roasting. Each vegetable’s natural sweetness and earthy richness are enhanced, resulting in a warm, comforting bowl that tastes far more indulgent than its humble components suggest. It’s a reminder that sometimes, the simplest meals are the most memorable.
The Power of Roasting
The true magic of this recipe lies in the roasting process. When you roast potatoes, carrots, and garlic, something wonderful happens — the vegetables caramelize, deepening their natural sweetness and enhancing their flavors. It’s a transformation that boiling or sautéing simply can’t achieve.
By tossing the vegetables in olive oil, salt, and pepper, and letting them roast until golden and fragrant, you’re creating a rich, flavorful base for the soup. The garlic softens and mellows, adding a subtle, nutty aroma, while the carrots and potatoes develop a delightful sweetness. This roasted goodness infuses the soup with layers of taste, making every spoonful incredibly satisfying.
It’s a simple step, but one that elevates the entire dish, proving that a little patience in the oven can make all the difference.
Garlic – The Star of the Show
With 4-5 whole garlic bulbs, this soup is a garlic lover’s dream. But it’s not overpowering. Roasting tames the sharpness of garlic, leaving a mellow, almost sweet flavor. This subtlety is key to the soup’s overall balance.
Blending for Perfection
After roasting, blending is the next critical step. This is where the soup gains its creamy texture. By mixing the roasted veggies with vegetable stock and coconut milk, you get a smooth, velvety soup that’s a pleasure to eat. The addition of lemon juice brings a hint of zest, brightening the whole dish.
Serving with a Twist
Finally, serving this soup with a swirl of chili oil adds an extra layer of complexity. It’s a simple touch that elevates the soup from comforting to gourmet.
Why Roasted Potato and Garlic Soup Works Any Day
The Roasted Potato and Garlic Soup is the definition of versatility. With its creamy texture and rich, savory flavor, it’s hearty enough to warm you up on a cold winter evening, offering comfort in every spoonful. Yet, thanks to its light and wholesome ingredients, it also makes a refreshing choice for a summer dinner, especially when paired with a crisp green salad or a slice of crusty bread.
This soup is also a crowd-pleaser for all dietary preferences. It’s naturally vegan-friendly and gluten-free, making it a great option for those with specific dietary needs without compromising on taste. Plus, it’s packed with nutrients from the roasted potatoes and garlic, delivering both comfort and nourishment in one bowl. The roasting process enhances the natural sweetness of the garlic and potatoes, adding depth and richness to every bite.
It’s also a breeze to customize. Want to add a bit of creaminess? Stir in a splash of coconut milk or cashew cream. Craving a little extra texture? Top it with crunchy croutons or roasted chickpeas. You can also sprinkle fresh herbs like parsley or thyme for a burst of color and freshness.
So, whether you’re a seasoned soup aficionado or just looking for a new recipe to try out, this Roasted Potato and Garlic Soup is sure to impress. It’s proof that sometimes, the simplest ingredients can come together to create the most memorable and satisfying dishes — perfect for any day of the year.
From quick lunches to gourmet dinners, find it all at Dr. Vegan!
Roasted Potato and Garlic Soup Recipe
Equipment
- Oven
- Baking Tray
- blender or food processor
- Large Pot, Knife
- Cutting board
Ingredients
- 1.3 lbs Potatoes about 600g, peeled and diced
- 5 oz Carrots about 150g, peeled and diced
- 4 oz Onion chopped, about 110g
- 4-5 bulbls Garlic bulbs: 4-5
- 2-3 tbsp Olive oil: 2-3 tablespoons or about 30-45 ml
- Salt and pepper to taste
- 1-2 tbsp Lemon juice: 1-2 tablespoons 15-30 ml
- 4 cups Vegetable stock: 4 cups about 1 liter
- 1 cup Coconut milk 240 ml
- Chili oil for serving
Instructions
- Preheat the Oven: Warm your oven to 400°F (200°C).
- Prepare the Vegetables: Toss the potatoes, carrots, and whole garlic bulbs (with the tops trimmed off) in olive oil, salt, and pepper.
- Roast with Foil: Spread the seasoned vegetables on a baking tray. Cover the tray with aluminum foil to ensure even roasting and to prevent the vegetables from getting too brown.
- Uncover and Continue Roasting: After about 20 minutes, remove the foil and continue roasting for another 10-20 minutes, until the vegetables are tender and have a nice, golden color.
- Blend the Soup: Allow the vegetables to cool a bit, then squeeze the garlic out of their skins. Blend the veggies with vegetable stock and coconut milk, and simmer. Season to taste.
- Lemon Juice: Add lemon juice for a zesty flair.
- Serve: Pour the soup into bowls, top with a swirl of chili oil.
Notes
Suitable for vegans if vegetable stock and coconut milk are used.
The chili oil topping is optional but adds a nice kick.
Lemon juice adds a fresh, zesty flavor but can be adjusted to taste.
The soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
I probably could have cooked the veg longer… my garlic didn’t ooze out like in the video but it is super delicious. Having surgery tomorrow where I need to eat soft food post op. So I made this for my meals as I recover.
Very savory and delicious! I am not vegan so I did use cows milk. My garlic also did not come out as beautiful and pasty as the insta video shows but I was still able to take out the cloves easy enough. Added a dash of vinegar at the end. Don’t skip the chili oil it really adds the final touch.