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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.

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)

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

Find it online: https://thefamilycooking.com/roasted-carrot-soup-2/