Roasted carrot soup has a way of warming you from the inside out, and this recipe is my absolute favorite for a reason. I can still remember the first time I made this homemade roasted carrot soup; the aroma of sweet, caramelized carrots filling my kitchen was just incredible. It’s so satisfying to create something so comforting and nourishing with such simple ingredients. If you’ve ever wondered how to make roasted carrot soup that’s both healthy and unbelievably delicious, you’re in the right place. Let’s get cooking!
Why You’ll Love This Roasted Carrot Soup
This soup is a winner for so many reasons! It’s a hug in a bowl that’s surprisingly simple to make.
- The flavor is incredible – roasting the carrots brings out their natural sweetness for a deeply satisfying taste.
- It’s a truly easy roasted carrot soup, perfect for busy weeknights when you want something wholesome.
- You’ll be amazed by the health benefits roasted carrot soup offers, packed with vitamins and antioxidants.
- It’s incredibly budget-friendly, using common pantry staples for a delicious meal.
- The texture is wonderfully smooth and creamy, making it a hit with even picky eaters.
- It’s naturally vegetarian and easily adaptable for a vegan diet.
- The vibrant color alone is cheerful and inviting.
- It’s a comforting dish that’s perfect for any season.
Roasted Carrot Soup Ingredients
Gathering your Roasted Carrot Soup Ingredients is a breeze for this delightful dish. Roasting the carrots first is key to unlocking their sweet, caramelized flavor, which is why we toss them with 2 tablespoons olive oil and 1/2 teaspoon salt before they hit the oven. The onion and garlic provide a savory aromatic base, while ground coriander and cumin add a subtle warmth. You’ll need 4 cups vegetable broth and 2 cups water for the liquid. For that signature creamy finish, we add 1 to 2 tablespoons unsalted butter and a splash of 1 1/2 teaspoons lemon juice to balance the sweetness. Don’t forget freshly ground black pepper to taste!
How to Make Roasted Carrot Soup
Making this delicious soup is a simple process that starts with bringing out the natural sweetness of the carrots through roasting. Here’s how to create this comforting bowl:
- Step 1: Preheat your oven to 400°F (200°C). For easy cleanup, line a rimmed baking sheet with parchment paper.
- Step 2: Toss the peeled and diagonally sliced 2 pounds carrots with 2 tablespoons olive oil and 1/2 teaspoon salt. Spread them in a single layer on the prepared baking sheet. Make sure not to overcrowd the pan, as this can steam the carrots instead of roasting them.
- Step 3: Roast for 25 to 40 minutes. You’ll want to toss them halfway through. The carrots are ready when they are tender and have lovely browned, caramelized edges. This is where the magic happens, so pay attention to how long to roast carrots for soup to get that perfect sweetness!
- Step 4: While the carrots are roasting, it’s time to build the soup’s base. Warm 1 tablespoon olive oil in a Dutch oven or a large soup pot over medium heat.
- Step 5: Add the chopped 1 medium yellow onion and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, for about 5 to 7 minutes until the onion becomes translucent and soft.
- Step 6: Stir in the minced 2 cloves garlic, 1/2 teaspoon ground coriander, and 1/4 teaspoon ground cumin. Cook for just 1 minute more until the spices are fragrant.
- Step 7: Pour in 4 cups vegetable broth and 2 cups water. Use a spoon to scrape up any browned bits from the bottom of the pot – that’s pure flavor!
- Step 8: Add your beautifully roasted carrots to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes. This allows the flavors to meld beautifully. The ideal roasting carrots for soup temperature is crucial for this step’s success.
- Step 9: Once simmered, remove the pot from the heat and let it cool slightly for a few minutes before you proceed.
- Step 10: Carefully transfer the soup in batches to a high-speed blender. Add the 1 to 2 tablespoons unsalted butter, 1 1/2 teaspoons lemon juice, and a generous grinding of black pepper. Blend until the soup is perfectly smooth and creamy. Adjust seasoning as needed for your taste.
Pro Tips for the Best Roasted Carrot Soup
I’ve learned a few tricks over the years that really elevate this soup from good to absolutely amazing. Here are my top tips for achieving the best roasted carrot soup:
- Don’t skip the roasting step! It’s crucial for developing that deep, sweet, caramelized flavor that makes this soup so special.
- When blending, blend in batches and don’t overfill your blender. Hot liquids expand, and you don’t want a soup explosion.
- For a truly restaurant-quality texture, consider using an immersion blender or a high-speed blender to achieve that silky smooth finish. Mastering how to make smooth roasted carrot soup is all about the blending power.
- Taste and adjust seasonings at the end. Sometimes a little more salt, pepper, or that bright lemon juice is all it needs to sing.
What’s the secret to perfect Roasted Carrot Soup?
The real secret to a perfect, creamy roasted carrot soup is all about the roasting to caramelize the natural sugars in the carrots, followed by a good blend. That, and a touch of acidity from lemon juice to brighten everything up!
Can I make Roasted Carrot Soup ahead of time?
Absolutely! This soup is fantastic for meal prep. You can roast the carrots and make the soup base a day or two in advance. Just store them separately or combined in the fridge. Reheat gently on the stove before blending and adding the final touches.
How do I avoid common mistakes with Roasted Carrot Soup?
A common pitfall is overcrowding the roasting pan, which steams carrots instead of caramelizing them. Ensure a single layer! Also, don’t over-blend if you prefer a little texture, and always taste and adjust seasoning before serving.
Best Ways to Serve Roasted Carrot Soup
This vibrant soup is wonderful on its own, but I love dressing it up with a few simple additions. For a heartier meal, serve it alongside a crusty piece of bread, perfect for dipping into that rich broth. A dollop of plain Greek yogurt or sour cream adds a lovely tang and creaminess that complements the sweetness of the carrots beautifully. If you’re looking to spice things up, consider serving this as a flavorful starter for a meal featuring a spicy main course; pairing it with a spiced roasted carrot soup profile works wonderfully. A sprinkle of toasted pumpkin seeds or crunchy croutons also adds a delightful textural contrast that makes every spoonful exciting.
Nutrition Facts for Roasted Carrot Soup
This delightful soup is not only delicious but also packed with goodness. Here’s a breakdown of the estimated nutritional information per serving (about 1.5 cups):
- Calories: 180
- Fat: 8g
- Saturated Fat: 2g
- Protein: 3g
- Carbohydrates: 25g
- Fiber: 5g
- Sugar: 10g
- Sodium: 450mg
Nutritional values are estimates and may vary based on specific ingredients used and portion sizes.
How to Store and Reheat Roasted Carrot Soup
This homemade roasted carrot soup is perfect for meal prep and leftovers. Once the soup has cooled down a bit, transfer it to airtight containers. For refrigerator storage, it will keep well for about 3 to 4 days. If you want to keep it even longer, you can freeze it for up to 3 months. Proper homemade roasted carrot soup storage ensures you can enjoy this comforting soup whenever the craving strikes!
When you’re ready to reheat, a gentle approach is best. You can warm it up on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened too much during storage, simply add a splash of water or vegetable broth to reach your desired consistency. You can also reheat individual portions in the microwave. Just be sure to stir halfway through for even heating.
Frequently Asked Questions About Roasted Carrot Soup
What is Roasted Carrot Soup?
Roasted carrot soup is a delicious and comforting soup made primarily from carrots that have been roasted to bring out their natural sweetness and create a deep, caramelized flavor. It’s a hearty, often smooth, and flavorful soup that’s a fantastic way to enjoy root vegetables.
Why Make Roasted Carrot Soup?
You should make this soup because it’s incredibly flavorful, healthy, and satisfying. The roasting process intensifies the carrot’s sweetness, making it a delightful dish even for those who might not typically love carrots. It’s also remarkably easy to prepare and budget-friendly, making it a perfect go-to recipe.
Can I make Roasted Carrot Soup vegan?
Yes, absolutely! To make this a vegan roasted carrot soup, simply omit the butter and use a plant-based milk like coconut milk or oat milk for a creamy finish. Ensure your vegetable broth is also vegan-friendly.
What kind of carrots are best for roasting?
While most carrots will work, sweeter varieties like Nantes or Imperator carrots tend to yield the best flavor when roasted for soup. However, standard supermarket carrots are perfectly fine and will still create a delicious soup.
Variations of Roasted Carrot Soup You Can Try
Once you’ve mastered the basic recipe, there are so many fun ways to play with this delightful soup! For a completely different flavor profile, try a Carrot Ginger Soup Roasted by adding a generous amount of freshly grated ginger along with the garlic and spices. It adds a wonderful warming kick. If you’re looking for a plant-based option, this recipe is easily adapted into a delicious Vegan Roasted Carrot Soup by swapping the butter for a tablespoon of coconut oil or a splash of full-fat coconut milk. You can also explore different spice blends, like adding a pinch of smoked paprika for a subtle smoky depth or a touch of cayenne for heat. For a heartier meal, consider adding roasted parsnips or sweet potatoes along with the carrots for a more complex root vegetable soup.
For a touch of sweetness and a different flavor profile, you might enjoy these honey roasted carrots. If you’re looking for other comforting soup recipes, consider trying our mac and cheese soup or a classic tomato soup with cheddar bay dumplings. For a healthy side dish, our avocado mango salad is a refreshing choice.
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Roasted Carrot Soup: 1 Amazing Comfort Bowl
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This easy roasted carrot soup is healthy, comforting, and rich. Roasting carrots brings out their natural sweetness and adds a deep, caramelized flavor. It’s a simple recipe perfect for weeknights or holidays, offering a velvety smooth texture and satisfying savory base with a bright finish of lemon juice. This soup is budget-friendly, adaptable, and stores well, making it a versatile addition to your meal plan.
Ingredients
- 2 pounds carrots, peeled and sliced diagonally
- 3 tablespoons extra-virgin olive oil, divided
- 3/4 teaspoon fine sea salt, divided
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced or pressed
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 4 cups vegetable broth
- 2 cups water
- 1 to 2 tablespoons unsalted butter, to taste
- 1 1/2 teaspoons lemon juice, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- Toss sliced carrots with 2 tablespoons olive oil and 1/2 teaspoon salt. Spread in a single layer on the baking sheet.
- Roast for 25 to 40 minutes, tossing halfway through, until carrots are browned and tender.
- While carrots roast, warm 1 tablespoon olive oil in a Dutch oven or large soup pot over medium heat.
- Add chopped onion and 1/4 teaspoon salt. Cook for 5-7 minutes until translucent.
- Stir in garlic, coriander, and cumin. Cook for 1 minute until fragrant.
- Add vegetable broth and water. Scrape the bottom of the pot.
- Add roasted carrots to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Remove from heat and let cool slightly.
- Transfer soup in batches to a high-speed blender. Add butter, lemon juice, and black pepper.
- Blend until smooth and creamy. Adjust seasoning as needed.
Notes
- For a spicier soup, add cayenne pepper or sriracha.
- For a creamier finish, stir in coconut milk or heavy cream.
- For a Thai-inspired twist, use lime juice and red curry paste.
- Add fresh grated ginger with the onions for a warming flavor.
- Serve with crusty bread, yogurt, pumpkin seeds, or croutons.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheat on the stovetop, adding a splash of liquid if needed.
- To avoid steaming, do not overcrowd the baking sheet when roasting carrots.
- Ensure even carrot thickness for consistent cooking.
- Blend hot soup in batches to prevent spills.
- Do not skip the lemon juice; it balances the sweetness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 10g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 5mg