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Calories: 239kcal
This creamy roasted carrot soup is rich in flavor, yet light and healthy—perfect for any time of year. By roasting the carrots first, the soup develops a deep, caramelized flavor that’s balanced with fragrant spices like coriander and cumin. The best part? It’s creamy without needing any cream, thanks to blending the soup to velvety perfection. This versatile recipe can also be easily adapted into carrot ginger soup or curried carrot soup, depending on your mood. Pair it with a fresh salad or sandwich for a cozy, satisfying meal.
Ingredients
- 900 g carrots peeled and cut
- 3 tbsp Extra virgin olive oil divided
- ¾ tsp Salt divided
- 1 medium yellow onions chopped
- 2 garlic cloves minced
- ½ tsp Coriander ground
- ¼ tsp ground cumin
- 950 ml vegetable broth (or water)
- 500 ml Water
- 1-2 tbsp Butter unsalted
- 1½ tsp Lemon Juice to taste
- Black Pepper to taste
Instructions
Roast the carrots:
- Preheat the oven to 200°C (400°F). Place the peeled and cut carrots on a baking sheet. Toss with 2 tbsp olive oil and ½ tsp salt. Spread them in a single layer and roast for 25-40 minutes, tossing halfway through, until the carrots are tender and caramelized on the edges.
Sauté the onion and garlic:
- In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the chopped onion and ¼ tsp salt, cooking for 5-7 minutes until softened and translucent. Add the minced garlic, coriander, and cumin. Stir for 30 seconds to a minute until fragrant.
Add the broth and carrots:
- Pour in the vegetable broth and water, scraping up any browned bits. Add the roasted carrots, bring to a boil, then reduce to a simmer. Let the soup cook for 15 minutes to meld the flavors.
Blend the soup:
- Remove the pot from the heat and let the soup cool for a few minutes. Carefully transfer it to a blender, working in batches if necessary. Add the butter, lemon juice, and black pepper, then blend until smooth. Adjust seasoning with more salt, pepper, or lemon juice to taste.
Serve and enjoy:
- Ladle the soup into bowls and serve hot. Leftovers keep well in the fridge for up to 4 days or can be frozen for several months.
Notes
This roasted carrot soup is naturally creamy, thanks to the rich texture of the roasted carrots and a bit of butter stirred in at the end. You can easily customize it with variations like adding fresh ginger for carrot ginger soup or curry powder for a spiced twist. It pairs beautifully with a crisp salad or grilled cheese for a complete meal. Perfect for meal prep or freezing, it’s a versatile recipe you’ll return to again and again!
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Estimated Nutrition:
Calories: 239kcal (12%)Carbohydrates: 28g (9%)Protein: 3g (6%)Fat: 14g (22%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 8mg (3%)Sodium: 1579mg (69%)Potassium: 775mg (22%)Fiber: 7g (29%)Sugar: 14g (16%)Vitamin A: 38186IU (764%)Vitamin C: 17mg (21%)Calcium: 91mg (9%)Iron: 1mg (6%)
