Creamy Roasted Carrot Soup Recipe

Creamy but cream-free, this homemade carrot soup has rich, roasted carrot flavour! The best carrot soup ever. It makes 4 bowls or 6 cups of soup.  

– 2 pounds carrot – 3 tablespoons extra-virgin olive oil, divided – ¾ teaspoon fine sea salt, divided, to taste – 1 medium yellow onion, chopped – 2 cloves garlic, pressed or minced – ½ teaspoon ground coriander – ¼ teaspoon ground cumin – 4 cups vegetable broth (or water) – 2 cups water – 1 to 2 tablespoons unsalted butter, to taste – 1 ½ teaspoons lemon juice, to taste – Freshly ground black pepper, to taste

Ingredient

Direction

Preheat the oven to 400°F. Paper a large rimmed baking sheet for easy cleanup. Prepare carrots by peeling and cutting diagonally into ½" thick pieces (see photos). 

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Place carrots on baking sheet. Add 2 tbsp olive oil and ½ tsp salt Toss carrots until lightly oiled and seasoned. Put them in one layer.

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Toss carrots halfway through roasting for 25–40 minutes until caramelised and fork-tender. Heirloom carrots roast in 25 minutes, while regular carrots take 35–40. 

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Post-carrot roast, heat 1 tablespoon olive oil in a Dutch oven or soup pot over medium heat until shimmering. Add onion and ¼ tsp salt. Stir occasionally until onion translucent, 5–7 minutes. 

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Coriander, cumin, garlic (recipe notes vary). Stir 30–60 seconds until fragrant. Add vegetable broth and water, scraping browned bits with a wooden spoon or silicone spatula. 

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After baking, add the roasted carrots to the pot. Lower the heat as needed to keep the mixture simmering after boiling. Cook for 15 minutes to blend flavours.

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Stop cooking and let the soup cool for a few minutes. You may need to carefully blend hot soup in batches. Fill only the maximum queue to avoid soup overflow! 

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Add butter, lemon juice (or lime for Thai flavour), and several black pepper twists. Blend until smooth. Taste and add salt and pepper. 

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Add another tablespoon of butter or lemon juice for more richness or zing. Blend again and serve. This soup can be refrigerated for four days or frozen for months. 

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