Creamy Roasted Carrot Soup Recipe
Introduction
Roasted Carrot Soup is a comforting and flavorful dish that highlights the natural sweetness of carrots. This simple recipe combines roasted vegetables with savory broth for a smooth and satisfying soup perfect for any season.
Ingredients
- 1 pound carrots, peeled and chopped
- 1 medium onion, chopped
- 3 cloves garlic, peeled
- 4 cups vegetable broth
- 2 tablespoons olive oil
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Toss the carrots, onion, and garlic with olive oil on a baking sheet. Roast for 25–30 minutes until the vegetables are tender and lightly caramelized.
- Step 2: Transfer the roasted vegetables to a blender. Add the vegetable broth and blend until smooth.
- Step 3: Pour the blended mixture into a pot. Heat over medium heat and let it simmer for 5–10 minutes to meld the flavors. Season with salt and pepper to taste, then serve warm.
Tips & Variations
- For added creaminess, stir in a splash of coconut milk or cream before serving.
- Try adding fresh thyme or ginger for a subtle, aromatic twist.
- If you want a chunkier texture, blend only half the vegetables and stir in the rest chopped.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of broth?
Yes, you can substitute vegetable broth with chicken broth or any broth you prefer for different flavor variations.
Do I need to peel the carrots?
Peeling is optional if the carrots are fresh and clean, but removing the skin can result in a smoother soup with a milder taste.
PrintCreamy Roasted Carrot Soup Recipe
A comforting and vibrant roasted carrot soup that combines the natural sweetness of roasted carrots with the rich flavors of garlic and onion, blended smoothly and simmered in vegetable broth. This easy-to-make soup is perfect as a healthy appetizer or a light meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
Vegetables
- 1 pound carrots, peeled and chopped
- 1 medium onion, chopped
- 3 cloves garlic, peeled
Liquids
- 4 cups vegetable broth
- 2 tablespoons olive oil
Instructions
- Roast Vegetables: Preheat your oven to 400°F (200°C). Toss the chopped carrots, onion, and garlic cloves with olive oil. Spread them out evenly on a baking sheet and roast for 25-30 minutes or until the vegetables are tender and caramelized, stirring halfway through to ensure even roasting.
- Blend with Broth: Transfer the roasted vegetables to a blender. Add about half of the vegetable broth and blend until smooth, adding more broth as needed to reach your preferred soup consistency.
- Simmer and Serve: Pour the blended mixture into a pot over medium heat. Add the remaining broth and bring the soup to a gentle simmer. Cook for 5-10 minutes to allow flavors to meld. Season with salt and pepper to taste, then serve warm.
Notes
- Roasting the vegetables enhances their natural sweetness and adds depth to the soup’s flavor.
- You can garnish the soup with fresh herbs like parsley or a drizzle of cream for added richness.
- For a spicier variation, add a pinch of cayenne pepper or smoked paprika before blending.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Keywords: roasted carrot soup, vegan soup, healthy carrot soup, comforting soup, autumn soup, vegetable soup
