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Roasted Carrot Soup

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Roasted Carrot Soup is a creamy, comforting dish made from caramelized roasted carrots blended with aromatic garlic, onion, and vegetable stock. It’s a simple yet elegant soup that highlights the natural sweetness of carrots, perfect for cozy dinners or as a refined starter.

Ingredients

1.3 lbs (600 g) carrots, chopped into 1-inch pieces

2 tbsp (30 ml) extra virgin olive oil

½ tsp salt

¼ tsp freshly ground black pepper

1 tbsp unsalted butter

3 tbsp (15 ml) extra virgin olive oil (total for roasting and sautéing)

½ onion, peeled and diced

2 garlic cloves, peeled and roughly chopped

4 cups (1 L) low-sodium vegetable stock or chicken stock

Optional, for garnish:

Crème fraiche

Crusty bread

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Place chopped carrots on a baking tray, drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper, and toss to coat evenly.
  3. Roast for 25–30 minutes, stirring halfway through, until golden brown and tender.
  4. In a large pot, heat 1 tablespoon of olive oil and butter over medium heat.
  5. Add diced onion and sauté for about 5 minutes until soft and translucent.
  6. Stir in garlic and cook for another minute until fragrant.
  7. Add roasted carrots to the pot along with the vegetable or chicken stock.
  8. Bring to a gentle boil, then reduce heat and simmer for 10 minutes to blend flavors.
  9. Use an immersion blender to puree the soup until smooth, or carefully blend in batches.
  10. Season with additional salt and pepper to taste.
  11. Ladle into bowls and garnish with a dollop of crème fraiche and a slice of crusty bread.

Notes

Roasting the carrots enhances their sweetness and depth of flavor.

For a vegan version, replace butter with olive oil and use coconut cream instead of crème fraiche.

Add spices like cumin, coriander, or smoked paprika for variation.

For a creamier soup, stir in coconut milk, cream, or a boiled potato before blending.

Reheat gently and thin with stock or water if needed.

Freezes well for up to 2 months.

Nutrition

Find it online: https://justsosavory.com/roasted-carrot-soup/