Roasted Carrot Soup

Roasted Carrot Soup is a beautifully simple and comforting dish that captures the natural sweetness of carrots while adding a rich, roasted depth of flavor. I love how the creamy texture and warm aroma make it perfect for cozy evenings or as an elegant starter for any meal. It’s wholesome, nourishing, and wonderfully easy to prepare.

Why You’ll Love This Recipe

I love this recipe because roasting the carrots brings out their caramelized sweetness, which gives the soup a deeper flavor than traditional carrot soup. The combination of roasted vegetables, garlic, and stock creates a silky, satisfying bowl that feels indulgent without being heavy. I also enjoy how easy it is to customize—it pairs beautifully with different toppings and sides, making it a versatile favorite in my kitchen.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1.3 lbs (600g) carrots, chopped into 1 inch pieces
2 tbsp (30ml) Extra Virgin Olive Oil
½ tsp salt
¼ tsp freshly ground black pepper

1 tbsp unsalted butter
3 tbsp (15ml) Extra Virgin Olive Oil (total for roasting and sautéing)
½ onion, peeled and diced
2 garlic cloves, peeled and roughly chopped
4 cups (1L) low-sodium vegetable stock or chicken stock

Optional, for garnish:
Crème fraiche
Crusty bread

Directions

1. I start by preheating my oven to 400°F (200°C).
2. I place the chopped carrots on a baking tray, drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper, and toss them to coat evenly.
3. I roast the carrots for 25–30 minutes, stirring halfway through, until they’re golden brown and tender.
4. While the carrots roast, I heat 1 tablespoon of olive oil and butter in a large pot over medium heat.
5. I add the diced onion and sauté for about 5 minutes until soft and translucent.
6. I stir in the garlic and cook for another minute until fragrant.
7. Once the carrots are roasted, I add them to the pot along with the vegetable or chicken stock.
8. I bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes to blend the flavors.
9. I use an immersion blender to puree the soup until smooth (or transfer it carefully to a blender in batches).
10. I taste and adjust the seasoning with more salt or pepper if needed.
11. I ladle the soup into bowls and garnish with a dollop of crème fraiche and a slice of crusty bread on the side.

Servings and Timing

This recipe serves about 4 people. The total preparation and cooking time is approximately 45 minutes.

Variations

I sometimes add a pinch of cumin, coriander, or smoked paprika for a spiced version. For a creamier texture, I stir in a splash of coconut milk or heavy cream before blending. I also like adding a small potato or parsnip along with the carrots for a thicker consistency. If I want a fresh twist, I finish the soup with a squeeze of lemon juice or a drizzle of herb-infused oil before serving.

Storage/Reheating

I store any leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it over medium heat, stirring occasionally until hot. If it thickens after cooling, I add a bit of water or stock to loosen it. The soup also freezes beautifully for up to 2 months—I thaw it overnight in the refrigerator before reheating.

FAQs

Why roast the carrots first?

I roast them to caramelize their natural sugars, which gives the soup a richer, deeper flavor compared to boiling.

Can I make this soup vegan?

Yes, I simply use olive oil instead of butter and skip the crème fraiche or replace it with coconut cream.

How do I make the soup creamier?

I blend it thoroughly and can add coconut milk, cream, or even a potato for extra creaminess.

What can I use instead of crème fraiche?

I like using yogurt, sour cream, or cashew cream as a substitute.

Can I use baby carrots?

Yes, baby carrots work just as well—they roast faster, so I just shorten the roasting time slightly.

What other vegetables can I add?

I sometimes include sweet potatoes, parsnips, or butternut squash for added flavor and color.

Can I make this soup ahead of time?

Yes, it reheats beautifully and even tastes better the next day as the flavors develop.

What should I serve with this soup?

I love pairing it with crusty bread, grilled cheese, or a simple green salad.

How do I avoid a grainy texture?

I make sure to blend the soup well and strain it through a fine sieve if I want an extra-smooth finish.

Can I freeze it?

Yes, I let it cool completely, then freeze it in portions for easy reheating later.

Conclusion

I love how this Roasted Carrot Soup turns humble ingredients into something truly comforting and elegant. The sweetness of the roasted carrots, the subtle garlic aroma, and the silky texture come together in a perfect balance. Whether I serve it as a starter or a light meal, it always brings warmth and satisfaction to the table.

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