Rich, creamy, and super smooth, this roasted carrot soup will be the best carrot soup you’ve ever tried. Haven’t had carrot soup before? You are in for a real treat!
Roasting vegetables is one of my favorite things to do in the fall and winter. As soon as the weather gets just a little bit cool, I turn the oven up to high and roast anything I can get my hands on. Roasted Radishes, Brussels Sprouts, and Roasted Rutabaga are some of my favorites.
To really enjoy the rich, sweet and savory flavor of roasted vegetables, making them into soup is perfect! You can also make a Roasted Rutabaga Soup, Roasted Butternut Squash Soup, or even a Roasted Garlic Soup. I am a firm believer that all things roasted will make a delicious soup.
Why You’ll Love This Recipe
- Vegan and Gluten Free: No meat, dairy, or flour is needed to make this flavorful soup creamy and silky smooth. Everyone, regardless of their dietary needs, will love this carrot soup.
- Rich Flavor: Roasted carrots have a rich, sweet, and savory caramelized flavor that is made even better by turning them into a gorgeous creamy soup. You can really taste the roasted carrots and I love it.
- Easy to make: There’s a few steps involved in getting this soup just right, but they aren’t very hard. Follow these easy instructions to learn how to make carrot soup that everyone will love.
Here’s what you’ll need:
Complete list of ingredients and amounts can be found in the recipe card below.
- Carrots: The main ingredient in carrot soup is, of course, carrots! Peel the carrots and slice into ½ pieces for roasting.
- Olive Oil: We’ll use some to roast the carrots and a bit more to saute the aromatics.
- Onion and Garlic: These aromatic vegetables add tons of savory flavor to this soup.
- Spices: Ground coriander, ground cumin, and paprika complement the sweetness of the carrots perfectly.
- Vegetable Stock: To keep this soup vegan, your favorite vegetable stock can be used. You can also use plain water.
- Lemon Juice: A Squeeze of lemon adds another layer of flavor in the form of bright citrus.
How to Make Carrot Soup
- Roast Carrots: Preheat the oven and line a baking pan with parchment paper for easy clean up. Spread the carrot pieces on the parchment, drizzle with olive oil, and season with salt and pepper. Roast for 30-40 minutes, flipping halfway through, until the carrots can be easily pierced with a fork. Mine took 35 minutes to be perfectly roasted.
- Saute: In a dutch oven or large saucepan, heat the remaining olive oil and saute the onion until soft and translucent. Add garlic, and cook for 30 seconds. Then add coriander, cumin and paprika and cook for 30 more seconds.
- Simmer: Add the roasted carrots to the pan and cover with vegetable stock or water. Over medium high heat, bring to a boil, reduce heat and simmer for 5 minutes.
- Blend: Transfer the mixture to a blender, add lemon juice, and season with more salt if desired. Blend until smooth.
- Serve immediately in bowls with homemade croutons and fresh herbs. I used basil in the photos here.
Use the right tools. If you’re interested in using the tools that I use in my kitchen daily, I’m happy to show you them! First, my Silicone Red Spatula Spoon is by far my favorite kitchen tool. It stirs and scoops and is safe on all types of pans. Le Creuset also makes my red 5.5 qt. Dutch Oven. I love making soups in it! I also recommend the 5.5 qt. Lodge Enamelled Dutch Oven for a cheaper but high quality option.
No Shortcuts. When it comes to the carrots, you can’t skip the roasting step. That is what gives this soup all of its beautiful, caramelized flavor. A good quality sheet pan will help to brown the carrots evenly, and a layer of parchment will keep anything from sticking.
Use any broth. If you aren’t concerned about keeping the soup vegan, you can use chicken broth in place of the vegetable broth. Mushroom broth would be delicious too.
Lemon juice is a must! It gives carrot soup a bright, vivid finish.
Carrot Soup Variations
Carrots are such a fun ingredient to match flavors with! They go especially well in all types of curries.
Add some curry powder in with the other ground spices (1-2 teaspoons depending on how spicy you’d like it) to make a Curried Carrot Soup.
For a Thai curried carrot soup, add up to 1 tablespoon of Thai red curry paste into the broth.
Freshly grated ginger added in with the spices will add another bright flavor to the soup that will be really delicious.
What to Serve with Carrot Soup
Homemade Croutons, or some really good homemade Garlic Bread is a must when I make this soup. Try making these Olive Garden Breadsticks for a real treat; they are perfectly shaped for dipping. For a delicious vegan option, make Vegan Cornbread instead.
The smooth creamy texture of this soup really is one of the best parts, but if you don’t have a blender, you can still make the soup and eat it as is, before blending. I suggest chopping the carrots up into smaller pieces after they are roasted so they aren’t so big.
If you aren’t concerned with keeping this recipe vegan, you can drizzle the finished soup with heavy cream or yogurt to add an additional creaminess. Coconut cream will also work as a vegan option.
Storing & freezing
Storing: This roasted carrot soup recipe is best enjoyed right away, but if you have extra, just store it in an airtight container in the fridge. It will stay good for at least 3 days. Reheat on the stove or in the microwave.
Freezing: This soup freezes really well, since there’s no dairy in it. Freeze for up to 6 months. To reheat from frozen, thaw in the fridge overnight first.
I’m so glad it’s finally soup season! Enjoy this creamy roasted carrot soup, and all the other soups I’m sure you’re making.
- 2 pounds (900g) carrots peeled and cut into ½ inch pieces
- 3 tablespoons olive oil divided
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- 4 cups (1 litre) vegetable stock or water
- 1 tablespoon lemon juice use more if desired
- Dutch Oven
- Preheat the oven to 350°F/180°C, and line a half sheet pan with parchment paper for easy clean up.
- Spread the carrot on the sheet pan, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Roast for 30-40 minutes flipping halfway through, until the carrots can be easily pierced with a fork. Mine took 35 minutes.
- In a dutch oven or saucepan, heat the remaining olive oil and sauté the onion until soft and translucent. Add garlic, and cook for 30 seconds.
- Add the coriander, cumin and paprika and cook for 30 more seconds.
- Add the roasted carrots, and cover with vegetable stock or water. Over medium high heat, bring to a boil, reduce heat and simmer for 5 minutes.
- Transfer the mixture to a blender, add lemon juice, and season with more salt if desired. Blend until smooth.
- Serve immediately in bowls with croutons, and fresh herbs (I used basil).
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen