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Serve this delicious roasted carrot and onion soup with toasted breads and fresh cream (or non-dairy alternative). Sprinkle with chilli flakes for an extra kick!

Roasted Carrots & Onion Soup


  • 2kg Organic Carrots
  • 2 Organic Brown Onions
  • 2 litre Organic Bone Broth
  • 3 tablespoon Organic Coconut Oil
  • Thyme
  • Himalayan Salt
  • Fresh Organic Cream (Cultured Cream or non-dairy alternative such as Coconut Milk or Cream)


Wash and peel all carrots and onions.

Cut them in large pieces and arrange in a baking tray.

Spread the coconut oil on the top of the veggies & sprinkle with Thyme and Himalayan Salt.

Bake in the oven at 180 degree Celsius until cooked.

Take the tray out and carefully transfer the roasted veggies into a cooking pot.

Add Bone Broth and bring to boil. Turn the heat to low, cover with lid and simmer for about 20-30 minutes.

Remove from heat and blend with a hand blender. If the soup is too think, add some hot water.

Serve with toasted breads and fresh cream or non-dairy alternative. If you like chilli – sprinkle with chilli flakes.