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
Scale
- 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