Roasted Carrot Soup
This roasted carrot soup transforms humble carrots into a velvety, deeply flavorful bowl of comfort. Roasting brings out their natural sweetness and creates caramelized edges for a rich, satisfying taste that's deceptively simple.
Equipment
- Large rimmed baking sheet
- Parchment paper
- Large Dutch oven or heavy-bottomed soup pot
- High-powered blender or immersion blender
- Sharp chef's knife
- Cutting board
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Vegetable peeler
- Fine-mesh strainer - optional, for ultra-silky finish
- Ladle - for serving
Ingredients
- 2 lbs whole carrots - 900g, peeled and cut into 1-inch (2.5cm) diagonal pieces
- 3 tablespoons extra virgin olive oil - divided
- 1 large yellow onion - roughly chopped
- 4 garlic cloves - minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon ground ginger - or 1 teaspoon freshly grated ginger for a brighter flavor
- 4 cups vegetable broth or chicken broth - 960ml
- 0.33 cup heavy cream or full-fat coconut milk - 80ml
- 1 tablespoon fresh lemon juice
- salt and black pepper - to taste
For Garnish
- additional cream - for drizzling
- pumpkin seeds - or pepitas
- fresh parsley - chopped
- smoked paprika - for dusting
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Peel carrots, trim ends, and cut on a diagonal into 1-inch (2.5cm) pieces.
- Transfer carrots to the baking sheet and drizzle with 2 tablespoons olive oil. Season generously with salt and pepper, toss to coat, and spread in a single layer. Roast for 25 minutes, flip, then continue roasting 10-15 minutes until fork-tender and caramelized.
- While carrots roast, heat remaining 1 tablespoon olive oil in a large Dutch oven over medium heat. Add chopped onion with a pinch of salt and cook 8-10 minutes until softened and translucent.
- Add minced garlic, coriander, cumin, smoked paprika, and ginger. Cook 60-90 seconds while stirring constantly until fragrant.
- Pour in broth and scrape up any browned bits. Add roasted carrots and any pan juices. Bring to a boil, then reduce heat and simmer uncovered for 10-15 minutes. Remove from heat and cool for at least 5 minutes.
- Transfer soup to a blender in batches, filling no more than halfway. Remove the center cap and cover with a towel to vent steam. Blend until completely smooth. Alternatively, use an immersion blender directly in the pot.
- Return blended soup to the pot over low heat. Stir in heavy cream (or coconut milk) and fresh lemon juice. Taste and adjust seasoning with salt, pepper, or additional lemon juice. Warm through without boiling.
- Ladle into bowls and garnish with a swirl of cream, pumpkin seeds, fresh parsley, or a dusting of smoked paprika. Serve immediately.
Notes
- Roasting is essential: Don't skip this step. Roasting caramelizes the carrots' natural sugars and creates the deep, layered flavor that sets this soup apart.
- Use whole carrots: Whole carrots have better flavor and caramelize more evenly than pre-cut baby carrots.
- Don't crowd the pan: Space carrots in a single layer. Overcrowding causes steaming instead of roasting. Use two baking sheets if needed.
- Bloom your spices: Cooking spices in oil for 60-90 seconds before adding liquid releases their aromatic oils and dramatically deepens the flavor.
- Cool before blending: Let soup cool slightly before blending to avoid dangerous pressure buildup in a sealed blender.
- Vegan version: Use vegetable broth and replace heavy cream with full-fat canned coconut milk for a completely dairy-free soup.
- Storage: Refrigerate in an airtight container for up to 5 days. Freezes well for up to 3 months.
- Reheating: Warm gently over low heat. Avoid boiling after cream has been added to prevent separation. Add a splash of broth if soup has thickened.
- For ultra-smooth texture: Strain the blended soup through a fine-mesh strainer before adding cream for an exceptionally silky finish.
- Flavor variations: Add fresh ginger for extra zing, curry powder for a Thai-inspired version, or a chopped apple for fruity sweetness.