Print

Creamy Roasted Carrot Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy roasted carrot soup is a smooth and comforting dish made with caramelized roasted carrots, aromatic onions, and warm spices blended into a velvety texture.

Ingredients

  • 1 1/2 lb carrots, peeled and cut into chunks
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp grated fresh ginger (optional)
  • 1/2 tsp fresh thyme (optional)
  • 1/4 cup coconut milk (optional)
  • 1 tbsp chopped fresh parsley (optional)
  • 1 tsp lemon juice (optional)

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Place the carrots on the baking sheet, drizzle with 1 tablespoon olive oil, and season with a little salt and pepper.
  3. Roast for 25–30 minutes until the carrots are tender and lightly caramelized.
  4. In a large pot, heat the remaining olive oil over medium heat.
  5. Add the chopped onion and cook until soft and translucent, about 5 minutes.
  6. Add the minced garlic and cook for 1 minute until fragrant.
  7. Transfer the roasted carrots to the pot and pour in the vegetable broth.
  8. Add the ground cumin and bring the mixture to a gentle simmer.
  9. Simmer for about 10 minutes to allow the flavors to combine.
  10. Blend the soup using an immersion blender or transfer carefully to a blender and puree until smooth.
  11. Return the soup to the pot if needed and stir in the heavy cream.
  12. Taste and adjust seasoning with additional salt and pepper if needed.
  13. Serve warm and garnish with parsley, a swirl of cream, or a squeeze of lemon juice if desired.

Notes

  • Roasting the carrots enhances their natural sweetness and adds depth of flavor.
  • For a dairy-free version, replace the heavy cream with coconut milk.
  • Blend longer for an extra smooth and velvety texture.
  • The soup can be stored in the refrigerator for up to 4 days.
  • Freeze in airtight containers for up to 3 months and thaw overnight before reheating.

Nutrition

Find it online: https://thefamilycooking.com/creamy-roasted-carrot-soup/