Roasted Carrot Soup

This Roasted Carrot Soup is velvety smooth, naturally sweet, and packed with rich, roasted flavor. The roasting process caramelizes the carrots, bringing out their natural sweetness and depth, while a blend of garlic, onion, and warm spices enhances the taste.

This soup is simple, nutritious, and perfect for a cozy meal. Serve it with crusty bread, a swirl of cream, or fresh herbs for a beautiful and comforting dish.

Kitchen Equipment Needed

• Baking sheet
• Large pot or Dutch oven
• Blender (immersion or countertop)
• Knife & cutting board
• Measuring cups and spoons

Ingredients Overview

• Carrots: The star of the soup, naturally sweet and rich.
• Garlic & Onion: Adds savory depth.
• Vegetable Broth: Creates a flavorful base.
• Coconut Milk or Heavy Cream: For a smooth, creamy texture.
• Spices (Cumin, Ginger, Paprika): Enhances warmth and depth.

Ingredients

• 1 ½ lbs carrots, peeled and chopped
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground ginger
• 1 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 4 cups vegetable broth
• 1/2 cup coconut milk or heavy cream
• 1 tablespoon lemon juice (for brightness)
• Fresh parsley or thyme (for garnish)

Directions

Step 1: Roast the Carrots

1. Preheat oven to 400°F (200°C).
2. Toss chopped carrots, garlic, and onion with olive oil, cumin, paprika, ginger, salt, and pepper on a baking sheet.
3. Roast for 25-30 minutes, until tender and slightly caramelized.

Step 2: Blend the Soup

1. Transfer the roasted carrots to a large pot.
2. Add vegetable broth and bring to a simmer for 5 minutes.
3. Blend the soup using an immersion blender (or carefully blend in batches in a regular blender).

Step 3: Finish & Serve

1. Stir in coconut milk (or heavy cream) and lemon juice.
2. Adjust seasoning if needed.
3. Serve hot, garnished with fresh herbs and an extra drizzle of cream.

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Nutrition (per serving, ~4 servings)

• Calories: ~180
• Fat: ~10g
• Carbohydrates: ~22g
• Protein: ~3g

Expert Tips

• For Extra Creaminess: Add an extra splash of coconut milk or cream before serving.
• For a Smoky Flavor: Add a dash of smoked paprika or roasted red peppers.
• For a Protein Boost: Stir in cooked lentils or top with toasted nuts.

FAQs

Can I make this soup ahead of time?
Yes! Store in the fridge for up to 4 days or freeze for up to 2 months.

Can I use baby carrots?
Yes! Adjust roasting time as they cook faster.

What’s the best way to reheat it?
Reheat on the stovetop over medium heat, stirring occasionally.

Storing & Freezing

• Storing: Keep in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze for up to 2 months. Thaw overnight before reheating.

Substitutions & Variations

• Spicy Version: Add red pepper flakes or cayenne pepper.
• Curried Carrot Soup: Stir in 1 teaspoon curry powder.
• Zesty Twist: Add orange zest for a citrusy flavor.

Roasted Carrot Soup

This **Roasted Carrot Soup** is velvety smooth, naturally sweet, and packed with **rich, roasted flavor**. The roasting process caramelizes the carrots, bringing out their natural sweetness and depth, while a blend of **garlic, onion, and warm spices** enhances the taste.

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Ingredients Equipment Method

Ingredients

  

• - 1 ½ lbs carrots peeled and chopped
• - 1 small onion diced
• - 3 cloves garlic minced
• - 2 tablespoons olive oil
• - 1 teaspoon ground cumin
• - 1/2 teaspoon smoked paprika
• - 1/2 teaspoon ground ginger
• - 1 teaspoon salt adjust to taste
• - 1/4 teaspoon black pepper
• - 4 cups vegetable broth
• - 1/2 cup coconut milk or heavy cream
• - 1 tablespoon lemon juice for brightness
• - Fresh parsley or thyme for garnish

Equipment

• - Baking sheet
• - Large pot or Dutch oven
• - Blender (immersion or countertop)
• - Knife & cutting board
• Measuring cups and spoons

Method

 

1. #### **Step 1: Roast the Carrots**
2. Preheat oven to **400°F (200°C)**.
3. Toss **chopped carrots, garlic, and onion** with **olive oil, cumin, paprika, ginger, salt, and pepper** on a baking sheet.
4. Roast for **25-30 minutes**, until tender and slightly caramelized.
5. #### **Step 2: Blend the Soup**
6. Transfer the roasted carrots to a large pot.
7. Add **vegetable broth** and bring to a **simmer for 5 minutes**.
8. Blend the soup using an **immersion blender** (or carefully blend in batches in a regular blender).
9. #### **Step 3: Finish & Serve**
10. Stir in **coconut milk (or heavy cream) and lemon juice**.
11. Adjust seasoning if needed.
12. Serve hot, garnished with **fresh herbs and an extra drizzle of cream**.