Description

Creamy Roasted Carrot Soup is a warm and comforting dish made from tender roasted carrots, onions, garlic, and spices blended into a silky, flavorful soup. It’s a simple, healthy, and satisfying meal perfect for chilly nights or meal prep.

Ingredients

Scale

2 pounds carrots, peeled and sliced diagonally into ½-inch pieces
3 tablespoons extra-virgin olive oil, divided
¾ teaspoon fine sea salt, divided
1 medium yellow onion, chopped
2 cloves garlic, minced or pressed
½ teaspoon ground coriander
¼ teaspoon ground cumin
4 cups vegetable broth
2 cups water
1 to 2 tablespoons unsalted butter
1½ teaspoons lemon juice, to taste
Freshly ground black pepper, to taste

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Instructions

Roast the Carrots: Preheat oven to 400°F (204°C). Toss sliced carrots with 2 tbsp olive oil and ½ tsp salt. Spread on a parchment-lined baking sheet and roast for 25–40 minutes, flipping halfway through, until tender and caramelized.
Sauté Aromatics: In a large pot, heat 1 tbsp olive oil over medium heat. Add onion and ¼ tsp salt. Cook 5–7 minutes until translucent. Add garlic, coriander, and cumin; stir constantly for 1 minute.
Simmer the Soup: Pour in vegetable broth and water. Add roasted carrots. Scrape up any browned bits and bring to a boil. Reduce heat and simmer for 15 minutes.
Blend Until Smooth: Let soup cool slightly. Blend in batches or use an immersion blender. Add butter, lemon juice, and black pepper. Adjust seasoning with more salt, lemon, or butter as desired.
Serve: Ladle into bowls. Garnish as desired and enjoy warm.

Notes

Roasting Adds Depth: Roasting enhances the carrots’ natural sweetness and is essential to the flavor.

Adjust Texture: Add extra broth or water if the soup is too thick after blending.

Add Extra Flavor: A dash of smoked paprika or fresh thyme can deepen the flavor.

Make It Vegan: Use plant-based butter or omit entirely.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Soup
Method: Roasting, Blending, Stovetop
Cuisine: American