Creamy Roasted Carrot Soup
Ingredients
- 2 pounds carrots
- 3 tablespoons extra-virgin olive oil
divided
- divided, to taste¾ teaspoon fine sea salt
- 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
- to taste1 to 2 tablespoons unsalted butter
- to taste1 ½ teaspoons lemon juice
- to tasteFreshly ground black pepper
Directions
- 1
Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.
- 2
To prepare your carrots, peel them and then cut them on the diagonal so each piece is about ½″ thick at the widest part (see photos).
- 3
Place the carrots on the baking sheet. Add 2 tablespoons olive oil and ½ teaspoon of the salt. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer.
- 4
Roast the carrots until they’re caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway. (Heirloom carrot varieties will roast in as little as 25 minutes, but regular carrots are more dense and typically require 35 to 40 minutes.)
- 5
Once the carrots are almost done roasting, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
- 6
Add the garlic, coriander and cumin (if following a variation, see recipe notes for additions). Cook until fragrant while stirring constantly, about 30 seconds to 1 minute. Pour in the vegetable broth and water, while scraping up any browned bits on the bottom with a wooden spoon or sturdy silicone spatula.
- 7
Add the roasted carrots to the pot when they are out of the oven. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook for 15 minutes, to give the flavors time to meld.
- 8
Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
- 9
Add the butter, lemon juice (or lime, if following the Thai variation), and several twists of black pepper. Blend until completely smooth. Add additional salt and pepper if necessary, to taste. Add another tablespoon of butter if you’d like more richness, or a little more lemon juice if it needs more zing. Blend again, and serve.
- 10
This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.
Creamy Roasted Carrot Soup
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About this Recipe
Craving a deeply flavorful, comforting soup that feels luxurious without any heavy cream? This homemade Creamy Roasted Carrot Soup delivers an ultra-smooth texture and rich, sweet-savory flavor, proving it truly is the best carrot soup you'll ever have.
The secret to this soup's incredible depth lies in roasting the carrots. This crucial step caramelizes their natural sugars, intensifying their sweetness and creating a complex base that can't be achieved by simply boiling. Paired with aromatic yellow onion, garlic, and warm spices like ground coriander and cumin, the soup develops layers of flavor that make it exceptionally satisfying.
You're in for a truly delightful experience with this creamy carrot soup. Each spoonful offers a velvety-smooth texture, achieved naturally without a drop of dairy cream, making it surprisingly light yet incredibly rich. The dominant taste is the sweet, earthy essence of roasted carrots, beautifully balanced by the savory notes of onion and garlic, and a subtle warmth from the coriander and cumin. A bright finish from fresh lemon juice and a touch of butter adds a nuanced richness, creating a harmonious and comforting bowl. It’s perfect for a cozy evening or as an elegant starter.
Customization & Serving
For a fully vegan option, simply omit the unsalted butter and ensure you're using a vegetable broth. You can also adjust the amount of lemon juice to your preference for a brighter or mellower soup. If you don't have vegetable broth on hand, using water as directed can still create a delicious base, allowing the roasted carrot flavor to shine through. Experiment with the amount of salt and pepper to truly make it your own.
Serve this warming soup with a crusty piece of bread for a complete and comforting meal, or enjoy it as a sophisticated appetizer. Its vibrant color and inviting aroma make it suitable for both casual family dinners and more special occasions.