A winter soup that will warm your spirits without making too big of a mess. This sheet pan carrot and potato soup with crunchy kale is veggie packed, meat-free and can easily be made vegan. This soup is slightly thick and has a sweet taste with salty kale to balance it out. Topped with shaved parmesan if you want some extra flavor!
Not to mention, this soup is packed with nutrients like beta carotene and Vitamin A (from the carrots). It’s a generally light meal that is great for lunch leftovers!
What is sheet pan soup?
I’ve been seeing this trend on TikTok and for good reason: sheet pan soup is easy! All of your main ingredients are lined up on a sheet pan and roasted in the oven, minimizing the time needed to complete the soup on the stove top. It cuts down on our active cooking time, so you can complete chores or work while the vegetables cook.
What you need to make sheet pan carrot soup with crunchy kale
- A large baking sheet – the sheet needs to hold a chopped potato, a white onion, plenty of baby carrots and a handful of garlic cloves. It will also need room for a few cups of chopped kale. Here’s my favorite sheet pan I’ve ever used from Williams Sonoma.
- A large pot – once the vegetables are done roasting, we will add them to the pot with broth, milk and water.
- Immersion blender – This is helpful to blend up our vegetables as they continue to sit in our warm pot. If you do not have one, you can transfer the soup to a regular blender or food processor in small batches. Here’s the one I have.
How to make crunchy kale
We are making crunchy kale chips to add some flair to our soup, which I find very tasty. The key to good kale chips: space them out on the baking sheet. They cannot be left in a large pile on top of each other. It’s okay if the kale leaves are overlapping a little bit, but try to evenly disperse them. If your sheet is too small, you can use a second sheet just for the kale.
You also need a good amount of olive oil and a pinch of salt. Use your hands to rub in the oil and ensure that everything is well coated. It will take about 20 minutes for the kale to lose its moisture, but it could need longer. The kale chips should appear frail, dry and brittle. If they still appear plump in any areas, bake them for longer.
How to make sheet pan carrot and potato soup
The vegetables don’t need to be diced very small – a rough chop is good.
1 yellow potato – no need to peel it! Your yellow potato should be a good size, similar to a baked potato you would eat with sour cream. Chop it into sixths or eights.
1 white onion – peel off the skin and chop it into quarters.
4 garlic cloves – cut the very tips off of the cloves but leave the skin on if you want. The skin will easily peel off after the cloves are roasted.
15 baby carrots – drop them on the sheet as they are. Or, cut up 4-5 large carrots.
All of these veggies are dumped on the baking sheet with a few bunches of kale. Drizzle on some olive oil with a pinch of salt and pepper. Rub everything well with your hands! Roast the pan for 20 minutes, and then remove JUST the kale, which should be done. Put the sheet back in the oven for about 15 more minutes, when the vegetables are soft and browned.
Dump the contents of the soup into a large pot (except the kale and add the following):
Almond milk – adds some creaminess, but feel free to use whatever milk you like best.
Chicken broth – what can I say? I love the flavor of low sodium chicken broth. Swap in vegetable broth if you want to keep it vegetarian or vegan.
The soup will be brought a boil, and then simmered for a few minutes before blending with an immersion blender! Add some spices and voila! We have sheet pan carrot and potato soup! Top with kale chips and grated parmesan if you wish.
What vegetables should I use in sheet pan soup?
I like using leftover veggies that need eaten. So if you need to use up produce, these vegetables would taste great in this recipe too:
- red or yellow peppers
- butternut squash
- delicata squash
- zucchini
- leeks
- parsnips
- tomatoes
Other soup recipes to try
If you liked this Sheet Pan Carrot and Potato Soup with Crunchy Kale, try these other recipes from my site:
- Delicata Squash and Ground Turkey Soup
- Coconut Curry Butternut Squash Soup with Crunchy Chickpeas
- Kale and Leek Soup with Cornbread
- Crock Pot Chicken Tortilla Soup with Lime Chips
Rate and review
If you tired this sheet pan carrot and potato soup with crunchy kale, please leave a star review below with a comment. Feel free to tag me in your instagram stories too: @caroline_hoffman.
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Sheet Pan Carrot and Potato Soup with Crunchy Kale
Equipment
- 1 large baking sheet
- 1 large pot
- 1 immersion blender
- 1 spatula
Ingredients
- 1 yellow potato roughly chopped
- 15 baby carrots or 4 large ones
- 1 white onion peeled and quartered
- 5 cloves garlic
- 2 cups kale roughly chopped
- 3 cups chicken broth or vegetable broth
- 1 cup almond milk or milk of choice
- 2 cups water
- 1 tsp paprika
- 1 tsp dried basil
- olive oil
- salt
- pepper
- red pepper flakes to taste
- shaved parmesan for serving
Instructions
- Preheat the oven to 350°F. On one half of the baking sheet, add the carrots, potatoes, onions and garlic cloves. Add the kale leaves to the other side of the sheet. Drizzle about 3-4 tablespoons of olive oil over all of the vegetables and kale and sprinkle with a dash of salt and pepper. Use your hands to rub the oil into the vegetables, and then space out the veggies as much as you can.1 yellow potato, 15 baby carrots, 1 white onion, 5 cloves garlic, 2 cups kale, olive oil, salt, pepper
- Place the sheet in the oven for 20 minutes. Remove the pan carefully and with a spatula, remove the kale and place them in a bowl to cool. The kale should be very crispy and crunchy. Then place the sheet with the remaining vegetables back in the oven to roast for an additional 15 minutes. Remove from the oven and let cool for a few minutes.
- Transfer the potatoes, onions and carrots to the pot. Carefully peel off the garlic skin and add the cloves to the pot as well. Add in the broth, almond milk and water bring it to a boil. Immediately bring it to a simmer for 5 minutes.1 cup almond milk, 2 cups water, 3 cups chicken broth
- With an immersion blender, blend the vegetables until they are smooth and no large chunks remain. Add the paprika and basil and a pinch of red pepper flakes if desired. Add more salt and pepper if desired as well. Let simmer for a few more minutes and then serve.1 tsp paprika, 1 tsp dried basil, red pepper flakes
- Top the soup with the kale and shaved parmesan.shaved parmesan
Nathan M Fleischer
soooo good