Creamy Roasted Carrot Soup

Creamy Roasted Carrot Soup is a velvety, nourishing bowl of comfort that’s both simple and packed with deep, roasted flavor. I roast the carrots until they’re caramelized and sweet, then blend them into a smooth, creamy soup with a touch of garlic, onion, and warming spices. It’s cozy, naturally sweet, and perfect for chilly evenings or a light lunch.

Why You’ll Love This Recipe

I love this soup because it transforms humble ingredients into something elegant and satisfying. Roasting the carrots brings out their natural sweetness and depth, and blending them into a creamy base makes the texture silky and rich without needing much cream at all. It’s easy to make ahead, freezes well, and pairs beautifully with crusty bread or a grilled cheese sandwich.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Carrots, peeled and chopped

• Yellow onion, chopped

• Garlic cloves, peeled

• Olive oil

• Salt and black pepper

• Ground cumin or ginger (optional, for extra warmth)

• Vegetable or chicken broth

• Heavy cream, coconut milk, or Greek yogurt (for creaminess)

• Optional: lemon juice or fresh herbs for garnish

Directions

1. I preheat the oven to 425°F and line a baking sheet with parchment paper.

2. I toss the carrots, onion, and garlic with olive oil, salt, pepper, and optional spices like cumin or ginger.

3. I spread them on the baking sheet and roast for 25–30 minutes, until the carrots are tender and caramelized at the edges.

4. I transfer the roasted veggies to a blender or soup pot, add broth, and blend until smooth. I add more broth as needed to reach my desired consistency.

5. I return the soup to the pot (if using a blender) and stir in a splash of cream or coconut milk for extra richness.

6. I let it warm gently on the stove and finish with a squeeze of lemon juice, fresh herbs, or a swirl of cream before serving.

Servings and timing

This recipe serves about 4 and takes around 40 minutes total—10 minutes for prep and 30 minutes for roasting and blending.

Variations

Sometimes I add a chopped apple or sweet potato to roast alongside the carrots for more sweetness and body. If I want a spicy kick, I toss in a pinch of chili flakes or smoked paprika. For a more savory flavor, I use roasted garlic instead of raw. I’ve also topped it with toasted nuts or seeds for texture.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stovetop over medium heat or microwave it in short bursts. It also freezes well—just leave out the cream until after thawing and reheating for the best texture.

FAQs

Do I need to peel the carrots?

I usually do for a smoother texture, but if the carrots are clean and fresh, I’ve left the skins on with no issues.

Can I use an immersion blender?

Yes, and I often do. I just add everything to the pot with the broth and blend until smooth right in the pot.

Is this soup vegan?

Yes, if I use vegetable broth and skip the cream or swap in coconut milk or a vegan alternative. It’s naturally plant-based and very flexible.

Can I make this ahead of time?

Definitely. I make it a day ahead and store it in the fridge. The flavors get even better after resting overnight.

What’s the best way to garnish this soup?

I like a swirl of cream, a drizzle of olive oil, or a sprinkle of fresh herbs like thyme or parsley. Toasted pumpkin seeds or crispy croutons add a nice crunch.

Conclusion

Creamy Roasted Carrot Soup is one of those dishes that feels simple but delivers big flavor and comfort. I love how roasting the vegetables brings everything to life and turns a few pantry staples into something silky and elegant. It’s warm, nourishing, and always hits the spot when I need something cozy and satisfying.

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