Roasted Carrot Soup

Why You’ll Love This Recipe

This soup is incredibly satisfying and easy to make, with minimal ingredients and maximum flavor. Roasting the carrots enhances their sweetness and adds a subtle caramelized depth. It’s naturally gluten-free, vegetarian, and can easily be made vegan. Perfect as a starter or a light meal, this soup is also freezer-friendly and great for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1½ pounds carrots, peeled and chopped
1 tablespoon olive oil
1 large onion, chopped
3 garlic cloves, peeled
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon smoked paprika (optional)
4 cups vegetable broth
Salt and pepper, to taste
1 tablespoon lemon juice or apple cider vinegar (for brightness)
Fresh herbs or a swirl of cream/yogurt for garnish (optional)

Directions

1. Roast the carrots: Preheat oven to 400°F (200°C). Spread chopped carrots and garlic cloves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
2. Sauté the onion: In a large pot, heat a splash of oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5–7 minutes.
3. Add spices: Stir in cumin, coriander, and smoked paprika (if using), and cook for 1 minute until fragrant.
4. Combine and simmer: Add the roasted carrots and garlic to the pot along with vegetable broth. Bring to a simmer and cook for 10 minutes to allow flavors to meld.
5. Blend the soup: Use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer in batches to a blender.
6. Finish and adjust: Stir in lemon juice or vinegar for brightness. Taste and adjust seasoning with salt and pepper as needed.
7. Serve: Ladle into bowls and garnish with fresh herbs, a drizzle of cream, or a dollop of yogurt if desired.

Servings and Timing

Serves 4
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

• Add a pinch of chili flakes or cayenne for heat.
• Stir in a spoonful of tahini or almond butter for extra creaminess.
• Use coconut milk instead of broth for a rich, dairy-free twist.
• Blend in a cooked potato or white beans to make it heartier.
• Add ginger and turmeric for an immune-boosting version.
• Top with roasted seeds or croutons for crunch.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop over medium heat, stirring occasionally until warmed through. For freezing, allow the soup to cool completely before transferring to a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat as usual.

FAQs

Can I make this soup ahead of time?

Yes, it stores and reheats well, making it perfect for meal prep.

Do I have to roast the carrots?

Roasting adds depth, but you can also simmer raw carrots directly in the broth if short on time.

Can I use baby carrots?

Yes, just make sure to roast them until soft and caramelized.

Is this soup vegan?

Yes, as long as you use vegetable broth and avoid dairy garnishes.

How do I make it creamier?

Blend in a splash of cream, coconut milk, or a dollop of yogurt.

Can I use other vegetables?

Absolutely. Sweet potatoes, parsnips, or squash pair well with carrots.

Is it freezer-friendly?

Yes, cool it completely and freeze for up to 2 months.

Can I use a blender instead of an immersion blender?

Yes, just let the soup cool slightly and blend in batches for safety.

What can I serve with roasted carrot soup?

Crusty bread, grilled cheese, or a fresh salad are great companions.

Can I make this soup spicy?

Yes, add chili flakes, cayenne, or a bit of harissa for heat.

Conclusion

Roasted Carrot Soup is a cozy, flavorful way to enjoy one of nature’s sweetest root vegetables. With simple ingredients and a few easy steps, you get a creamy, satisfying dish that’s perfect for any season. Whether served as a starter or a main, this soup is nourishing, customizable, and sure to become a favorite in your kitchen.

Roasted Carrot Soup

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Roasted Carrot Soup is a creamy, comforting dish that brings out the natural sweetness of roasted carrots, enhanced with warm spices and savory aromatics for a rich, nourishing bowl.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Soup
• Method: Roasted & Blended
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1½ pounds carrots, peeled and chopped
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 garlic cloves, peeled
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon smoked paprika (optional)
• 4 cups vegetable broth
• Salt and pepper, to taste
• 1 tablespoon lemon juice or apple cider vinegar
• Fresh herbs or a swirl of cream/yogurt for garnish (optional)

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Instructions

1. Preheat oven to 400°F (200°C). Spread chopped carrots and garlic cloves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
2. In a large pot, heat a splash of oil over medium heat. Add chopped onion and cook until soft and translucent, about 5–7 minutes.
3. Stir in cumin, coriander, and smoked paprika (if using), and cook for 1 minute until fragrant.
4. Add the roasted carrots and garlic to the pot along with vegetable broth. Bring to a simmer and cook for 10 minutes to allow flavors to meld.
5. Use an immersion blender to purée the soup until smooth, or carefully blend in batches using a blender.
6. Stir in lemon juice or vinegar. Taste and adjust seasoning with salt and pepper as needed.
7. Ladle into bowls and garnish with fresh herbs, cream, or yogurt if desired.

Notes

• Roasting the carrots adds a deeper flavor but you can simmer raw carrots if short on time.
• Add chili flakes or cayenne if you prefer a spicy kick.
• Use coconut milk or tahini for a creamy vegan version.
• The soup freezes well—cool fully before freezing.

Nutrition

• Serving Size: 1 bowl
• Calories: 130
• Sugar: 8g
• Sodium: 500mg
• Fat: 5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg