Roasted Carrot Soup

This Roasted Carrot Soup is deliciously thick and creamy and has a wonderful richness of flavour that develops when roasting the carrots. This creamy carrot soup recipe is easy to make and requires less than 10 ingredients you likely already have in your kitchen!

I love having this Roasted Carrot Soup recipe on hand when I am craving a cozy bowl of soup but have a kitchen low on supplies. It requires only a handful of simple ingredients that you likely already have in your kitchen and requires only a short amount of hands on prep. The carrots are roasted in the oven until tender and caramelized on the edges and then blended with warm spices, onions, garlic and cauliflower florets which make the soup extra thick and creamy.

Why You Will Love This Roasted Carrot Soup Recipe

• Roasted Carrots:Roasting the carrots in the oven for 30 minutes helps them to caramelize and brings out the natural sweetness of the carrots which you wouldn’t otherwise achieve from steaming or boiling them. Roasting the carrots is a simple step that really elevates the soup and creates a wonderfully rich flavor. 
• The texture: this is a lusciously thick and creamy carrot soup! If you are a fan of creamy soups then you will love the consistency of this smooth soup which you can thin out by adding more almond milk or stock if you prefer.
• It freezes well: This is a great soup to make in large amounts and then freeze in individual portions for quick meals when you are craving comfort food on cold days. 
• Its healthy! This nutritious carrot soup is Paleo, Whole30, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal and can be made Vegan and Vegetarian by using vegetable stock. 

The Ingredients You Need To Make This Carrot Soup Recipe

• Carrots: Carrots are a veggie that you can always find in the back of my fridge (probably because they have a shelf life of months). You can really use any kind of fresh carrots for this soup, heirloom, organic, a big bag of carrots, or even a bag of baby carrots, it all works! I generally find that sweet carrots are smaller in size while larger carrots have a woody texture. 
• Fresh Garlic: The recipe calls for 3 garlic cloves but feel free to add more for an even bigger kick. 
• Spices: Cumin and Coriander really help to add a rich depth of flavour to the soup. Feel free to add in more spices if desired. 
• Almond Milk: I prefer using unsweetened almond milk, but any kind of milk substitute works in this soup. For those with a nut allergy creamy coconut milk works, and for anyone not on a paleo/whole30 diet oat or soya milk works too. 
• Chicken Stock: 3 cups of chicken broth help to thin out the soup, you made want to add more depending on the desired thickness. You can swap the chicken broth for vegetable broth to make this soup vegan and vegetarian.
• Cauliflower: This may seem like an odd addition to the soup but it makes it incredibly creamy without taking away from the flavour of the carrots. Pureed cauliflower acts like heavy cream giving the soup a creamy rich consistency, without all of the calories or fat. 

How To Make This Roasted Carrot Soup

1. Prep the carrots: peel the carrots and cut them in half lengthwise and then in equal sized pieces. Cutting them lengthwise increases surface area which means more caramelized flavour. 
2. Roast the carrots: spread the carrots out evenly in a single layer on a large baking sheet, generously drizzle them in olive oil and roast them in the preheated oven for 30 minutes until they become caramelized and brown on the edges.
3. Sauté the chopped onion and garlic: While the carrots roast, cook the onion and garlic in a large pot or dutch oven on medium heat in a drizzle of olive oil. Once tender add in the roasted carrots (plus any excess liquid from the tray) along with the remaining ingredients (spices, salt, black pepper, chicken stock, almond milk and cauliflower florets). Make sure that the cauliflower florets are cut into small pieces so that they cook quickly. Leave everything to simmer for 15 minutes. 
4. Time to blend it up: once the cauliflower is tender you can place an immersion blender in the pot to puree, or alternatively transfer everything into a stand blender and blend until smooth. 

You can find the full recipe with step-by-step instructions in the recipe card below. 

How To Modify This Carrot Soup Recipe

• Make it vegan! Use vegetable stock in place of chicken stock to make this hearty soup vegan
• Up the spice: Feel free to add more cumin or coriander to give this delicious soup even more flavour. Alternatively you could also add in a pinch of ground ginger, chili powder or curry powder.
• Give it a thai flare by adding in chopped fresh ginger, a can of coconut milk or 1/4 cup coconut cream and small amount of lime juice
• Don’t have enough carrots? Add in cubed butternut squash or sweet potatoes with the carrots when roasting.
• Garnish with pumpkin seeds, croutons, crispy shallots, chopped fresh herbs such as parsley or cilantro or dollop of sour cream. 
• Cut through the richness of this soup by adding a squirt of lemon juice. 

How To Store This Carrot Soup

Leftover soup will last for up to 4 days in the fridge. You may find that the soup thickens the longer it sits so I would recommend reheating it on low heat and adding in a little water or chicken/vegetable stock to thin out the consistency before serving. This easy carrot soup freezes really well. Store it in an airtight container or ziploc bag in the freezer for up to 5 months. 

Here are a few more healthy soups that you might enjoy:

• Chunky Onion Soup
• Chicken & Cauliflower Rice Soup
• Stuffed Pepper Soup
• Creamy Tomato Soup
• Thai Butternut Squash Soup
• Chicken, Mushroom & Leek Soup
• Beef Taco Soup

If you make this easy recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Roasted Carrot Soup

Every Last Bite

This Roasted Carrot Soup is deliciously thick and creamy and has a wonderful richness of flavour developed when roasting the carrots. It's an easy to make soup that requires less than 10 ingredients you likely already have in your kitchen!

4.75 from 8 votes

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Diets Dairy Free, Gluten Free, Grain Free, Paleo, Specific Carbohydrate Diet Legal, Vegan, Vegetarian, Whole30

Servings 6

Calories 109 kcal

Ingredients

  

1x2x3x

• 1 1/2 lbs carrots
• 1 tbsp olive oil
• 1 onion finely diced
• 3 cloves garlic minced
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 1/2 cups almond milk (or other milk of choice)
• 3 cups chicken or vegetable stock
• 1 cup cauliflower florets

Instructions

 

• Preheat the oven to 400º Fahrenheit (200º Celsius)
• Peel the carrots and cut them in half lengthwise, and then into 2-3 inch sized chunks. Lay the cut carrots out on a baking tray, large enough to ensure they aren't overlapping. Drizzle with olive oil and bake them in the oven for 30 minutes until tender and begin to brown on the edges.
• Once the carrots are done roasting, drain any excess liquid from the baking tray into a large pot on medium high heat. Add in the diced onion and garlic and saute for 3 minutes until the onion begins to soften.
• Add the cumin, coriander, salt and pepper to the onion mixture and stir. Add the roasted carrots to the pot along with the almond milk, chicken/vegetable stock and cauliflower florets. Leave to simmer on medium heat for 15 minutes until the cauliflower is tender.
• Remove the pot from the heat and use an immersion blender to puree the soup into a completely smooth consistency. Alternatively you can transfer everything to a blender and blend until smooth and then return the soup to the pot.
• Add more stock if you prefer a thinner soup. Taste and adjust the seasoning as desired before ladling into bowls. Garnish with pumpkin seeds or chopped parsley

Nutrition

Calories: 109kcalCarbohydrates: 16gProtein: 4gFat: 4gFiber: 4gSugar: 7gCalcium: 130mgIron: 1mg

Tried this recipe?Leave a comment below and let us know how it was!

This post was originally published on January 28, 2o21, and updated with new copy on June 11, 2024.