This roasted carrot soup is warm, creamy, and packed with flavor. The natural sweetness of the carrots shines through, making it a cozy choice for any day!
I love serving it with a sprinkle of fresh herbs on top—it just looks fancy! Plus, it’s easy to whip up, perfect for when I want something comforting without the fuss.
Key Ingredients & Substitutions
Carrots: Carrots are the star here! Use fresh, firm carrots for the best flavor. If you’re in a pinch, sweet potatoes can be a great substitute, bringing a similar sweetness and creaminess.
Onion: Yellow onions work best for their sweetness. However, you could use shallots for a milder taste, or even red onions if that’s what you have on hand.
Garlic: Fresh garlic brings wonderful flavor. If you’re out, garlic powder can work, though I recommend using about 1/4 teaspoon per clove.
Vegetable Broth: This adds depth to the soup. You can use homemade broth or a low-sodium store-bought version. If you’re not vegetarian, chicken broth is a good substitute.
Coconut Milk or Heavy Cream: For creaminess, coconut milk is dairy-free and adds a nice tropical flavor, while heavy cream will lend richness. Unsweetened almond or cashew milk can also be used if you want a lighter option.
How Do You Get the Best Flavor from Roasting the Carrots?
Roasting enhances the natural sweetness of the carrots. To achieve maximum flavor, follow these tips:
- Preheat your oven well before adding the veggies; this ensures even cooking.
- Spread the carrots and onions into a single layer on the baking sheet. Crowding them can lead to steaming instead of roasting.
- Give them a good mix halfway through to ensure all sides get that caramelized brown color which adds so much to the soup.
Trust me, taking the time to roast them well will pay off in flavor for your soup!
How to Make Roasted Carrot Soup
Ingredients You’ll Need:
For the Soup:
- 2 lbs carrots, peeled and chopped
- 1 onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
- 1/2 cup coconut milk or heavy cream (for creaminess)
- Fresh thyme or parsley for garnish
Optional:
- Crusty bread for serving
How Much Time Will You Need?
This delicious roasted carrot soup will take about 40-50 minutes to make. You’ll spend around 10 minutes preparing the ingredients and then roast the vegetables for about 25-30 minutes. After that, it’s just a matter of blending everything together and letting it simmer. Perfect for a cozy meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This temperature will help to caramelize the carrots beautifully, giving them a rich flavor.
2. Prepare the Vegetables:
On a baking sheet, spread out the chopped carrots and diced onion. Drizzle them with olive oil and sprinkle with salt and pepper. Use your hands to toss everything together so that the vegetables are well coated in oil and seasoning.
3. Roast the Vegetables:
Place the baking sheet in your preheated oven. Roast the carrots and onions for about 25-30 minutes. Stir them halfway through to ensure even cooking. You’ll know they’re ready when they’re tender and caramelized.
4. Sauté the Garlic:
While the vegetables are roasting, grab a large pot and heat it over medium heat. Add the minced garlic and sauté for 1-2 minutes until it becomes fragrant—make sure it doesn’t burn!
5. Combine and Simmer:
Once the carrots and onions are done roasting, add them to the pot with the garlic. Pour in the vegetable broth and add the ground cumin and coriander. Stir everything together, bring to a boil, then reduce the heat and let it simmer for about 10-15 minutes. This lets all the flavors blend nicely.
6. Blend the Soup:
Next, it’s time to make the soup smooth! Use an immersion blender to puree the mixture until it’s velvety. If you don’t have one, carefully transfer the soup to a regular blender in batches and blend until smooth.
7. Add Creaminess:
Return the blended soup to the pot (if you used a blender). Stir in the coconut milk or heavy cream for added richness, and taste to see if it needs more salt and pepper. Adjust as needed!
8. Serve and Garnish:
Serve the soup hot, garnished with fresh thyme or parsley. For an extra touch, add a swirl of coconut milk or cream on top before serving.
9. Enjoy with Bread:
Pair your delicious soup with slices of crusty bread for dipping, if you like. Enjoy your warm, hearty roasted carrot soup!
Can I Use Baby Carrots Instead of Regular Carrots?
Absolutely! You can use baby carrots in this recipe. Just be sure to cut them in half or quarters to ensure they roast evenly. The roasting time may be slightly shorter, so check for tenderness around the 20-minute mark.
What Can I Substitute for Coconut Milk?
If you don’t have coconut milk on hand, heavy cream is a great alternative for a similar creamy texture. For a dairy-free option, you can also try almond milk or oat milk, though the flavor will be a bit lighter. Add a splash of lemon juice to enhance the flavor if you’re substituting with these milks.
How to Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over medium heat, adding a little vegetable broth or water if it’s too thick. You can also freeze the soup for up to 2 months in a freezer-safe container.
Can I Add Other Vegetables to This Soup?
Definitely! Feel free to add other roasted vegetables like sweet potatoes or parsnips for additional flavor. Just keep in mind that different veggies may alter the cooking time slightly, so check for tenderness as needed.
