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Roasted Carrot and Garlic Soup

Roasted Carrot and Garlic Soup – How to Canning Guide

Time for another soup recipe! The last of my carrots have been stubbornly growing in the garden the past few weeks despite the drop in temperatures to below freezing. With plenty of plain carrots already canned up, I wanted to try something a little different. I’ve never made or tried roasted carrot soup before and this seemed like the perfect opportunity to do some research and come up with a delicious recipe.

Canning Carrots

Information on canning plain sliced carrots can be found here, additionally general recommendations for canning soups can be found here. Carrots are considered a low acid food and require pressure canning into order to make them shelf stable. After researching several recipes online the big question I had was whether or not to puree my carrot soup prior to pressure canning.

The USDA guidelines say that it is unsafe to puree before canning, so be wary of recipes that include this step in the instructions. I’m not saying it isn’t safe necessarily, it’s just something to be aware of. After looking in my trusted books on canning, I have decided that for safety purposes it would be best to leave the carrots whole. Nothing says I can’t use my stick blender to puree the soup just before serving.

Carrots, Ginger, and Garlic Oh My!

I love the flavor combo of ginger and carrot, so I knew ginger was something that I wanted to have in this recipe. I am also a huge fan of garlic in any form but decided to go with a milder roasted garlic which I think pairs better with the sweetness of the carrots. This is soup is packed with flavor as is, but feel free to use more or less of the garlic or ginger to taste.

Canning Soup

I followed the basic USDA guidelines and pressure canned this soup for 30 minutes at 11 pounds of pressure (dial gauge). After letting them cool, and checking for a good seal, this delicious carrot soup can be stored in a cool dark place for up to a year!

Detailed Recipe

~2-3 lbs Carrots, washed, trimmed and roasted

5 Cloves Garlic, roasted

3 Tbsp. Oil

2 Quarts Good Stock + Water

1 Tbsp. Fat (Olive Oil, Butter, Lard etc.)

2 Tbsp Fresh Ginger, grated

1 Medium Onion, finely diced

Salt to taste

Roasting Carrots and Garlic

Preheat oven to 400 degrees. Since my carrots were fresh from the garden I decided not to peel them. Instead I washed and scrubbed them very thoroughly to remove all the dirt. Slice very large carrots into smaller chunks. Line a large baking trays with tin foil for easy clean up.

Place the the carrots into the trays along with 5 cloves of unpeeled garlic. Drizzle the olive oil over the carrots and mix with hands to coat carrots and garlic. Arrange the carrots and garlic so that they don’t overlap one another. Place tray in oven and roast for 45 minutes to an hour until just browned.

Once carrots are roasted, remove from oven. When cool remove peels from garlic cloves.

Preparing Your Jars

Per The Complete Guide to Pressure Canning, sterilizing jars is not necessary prior to pressure canning (as long as they are clean to begin with). However, in order to reduce the risk of thermal shock and breakage you should warm your jars before filling them. Prepare your pressure canner per instructions and place over medium heat. Place 7 clean quart jars into the canner to warm while you finish making the soup.


Melt the tablespoon of your chosen fat in a large pot set over medium heat. Add the finely diced onion, grated ginger and sauté for 1-2 minutes until they become fragrant. Add carrots and peeled garlic.

Add enough liquid to make ~ 5 Quarts total. I know approximately how full my pot needs to be to fill 7 quart jars, and Depending on how strong my stock is I will add more or less to taste. Bring everything to a boil. Boil for 5-10 minutes while you finish preparing your jars.

Filling the Jars

Using a slotted spoon equally divide all of the carrots and garlic between your 7 jars. With a ladle, spoon the broth into each jar leaving 1 inch of headspace.

Wipe the rim of each jar with a clean dishtowel or paper towel with white vinegar. Center the lid on top and screw the band to fingertip tight.


Prepare your canner per it’s instructions for pressure canning. Place the filled jars into the canner. Process at 11lbs of pressure (10lbs for weighted gauge) for 30 minutes. Instructions for processing at different altitudes can be found here.

After the processing time is complete, turn off the heat and allow it to return to room pressure naturally.

Once at room pressure, remove the lid of the canner carefully making sure to keep your face away from the hot steam.

Remove the jars onto a clean cloth covered cutting board to cool.

Once cooled, test seal by pressing on the center of the lids. If sealed properly there should be no flex in the lids. Label and store in a cool dry place up to a year. (If you have a jar that fails to seal, place in fridge for eat within a week).


Remove lid and pour contents into a saucepan. While the soup begins to heat use a stick blender to puree until smooth. Add a splash of cream before serving for extra richness.

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About the Blogger

I have always been interested in learning how to do things for myself and that passion extends to growing my own food and how best to preserve and use it. With a small household of two and a 9-5 job, this blog explores how to practically grow, preserve and eat sustainably in the modern day.  


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