Name: Creamy Roasted Carrot Soup Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 pounds carrots; 3 tablespoons extra-virgin olive oil, divided; ¾ teaspoon fine sea salt, divided; 1 medium yellow onion, chopped; 2 cloves garlic, pressed or minced; ½ teaspoon ground coriander; ¼ teaspoon ground cumin; 4 cups vegetable broth (or water); 2 cups water; 1 to 2 tablespoons unsalted butter, to taste; 1½ teaspoons lemon juice, to taste; Freshly ground black pepper, to taste

If you’re looking for a cozy, comforting soup that’s surprisingly easy to make and bursting with naturally sweet flavor, you’re going to love this Creamy Roasted Carrot Soup Recipe. Roasting the carrots brings out their deep caramelized notes and then blending them with simple aromatics and a touch of butter creates a velvety texture that feels indulgent without needing any cream. I absolutely love how this turns out—every spoonful feels like a warm hug, and it’s perfect for chilly evenings or when you want something nourishing and full of flavor. Stick with me here, and I’ll walk you through every step so you nail it!

❤️

Why You’ll Love This Recipe

Natural Sweetness: Roasting the carrots brings out a rich, caramelized sweetness that’s simply irresistible.
Creamy Without Cream: The soup gets luxuriously smooth thanks to blending and a bit of butter—no heavy cream needed.
Simple Ingredients: You likely have everything in your pantry, making this a quick and fuss-free weeknight winner.
Versatile & Comforting: It’s great as a starter, light meal, or even a side, and it stores beautifully for later.

A close-up of a smooth, creamy orange soup filling a white bowl, with small black pepper bits sprinkled on top. A silver spoon with a simple floral pattern rests inside the bowl on the right side, partially submerged in the soup. The soup surface is shiny with a few gentle swirls and ripples, and the bowl is set on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient plays a role in building layers of flavor—from the earthy sweetness of carrots to the warmth of coriander and cumin. And don’t skip the olive oil for roasting—it’s the secret behind that beautifully caramelized edge.

Carrots: Choose firm, fresh carrots—they roast up nicely and bring natural sweetness.
Extra-virgin olive oil: I use good quality olive oil for roasting and cooking; it makes a subtle flavor difference.
Sea salt: Essential for seasoning; I prefer fine sea salt for even distribution.
Yellow onion: Adds a gentle sweetness and depth when sautéed.
Garlic: Use fresh cloves pressed or minced for that warm aroma.
Ground coriander: Gives a slightly citrusy, floral note that pairs perfectly with carrot.
Ground cumin: Adds earthiness and a subtle warmth.
Vegetable broth: Provides savory depth—you can also use water with seasoning if you want to keep it lighter.
Water: Balances the broth for a lighter soup texture.
Unsalted butter: Adds richness and silkiness; adjust quantity based on your preference.
Lemon juice: A splash brightens and balances the sweet and earthy flavors.
Freshly ground black pepper: Just a few twists to finish—adds a gentle heat that rounds out the soup.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This Creamy Roasted Carrot Soup Recipe is my go-to comfort food, but I love to mix it up depending on what I have or my mood. Feel free to tweak it and make it your own!

Thai-inspired twist: I swap the lemon juice for lime and add a splash of coconut milk along with a pinch of chili flakes—gives it a bright, spicy edge my family can’t get enough of.
Herb boost: Stir in fresh thyme or rosemary when sautéing onions for an earthy, fragrant note that pairs beautifully with roasted carrots.
Vegan richness: Just omit the butter or replace with coconut oil or vegan margarine for an equally creamy texture.
Spicy upgrade: Add a small diced jalapeño or a few red pepper flakes with the garlic to wake up the flavor.

How to Make Creamy Roasted Carrot Soup Recipe

Step 1: Roast the Carrots to Perfection

Preheat your oven to 400°F and line a rimmed baking sheet with parchment for easier cleanup—I learned that the hard way after scrubbing carrot roast caramelization off the pan! Peel the carrots, then slice them on the diagonal into about ½-inch-thick pieces. Toss them with 2 tablespoons of olive oil and ½ teaspoon of salt until every piece shines with a little oily coating. Spread them out in a single layer—don’t crowd the pan or they’ll steam instead of roast. Roast for 25 to 40 minutes, turning halfway through. You want those edges caramelized and tender all the way through; you’ll smell that sweet roasted goodness as soon as they’re ready. If your carrots are a bit thinner or heirloom variety, check closer to 25 minutes to avoid overcooking.

Step 2: Sauté the Aromatics

While the carrots roast, warm the remaining tablespoon of olive oil over medium heat in a Dutch oven or large soup pot. Add chopped yellow onion and ¼ teaspoon salt. Cook for 5 to 7 minutes, stirring now and then, until the onion softens and becomes translucent—not browned. This base brings subtle sweetness and depth to the soup. Add your garlic, coriander, and cumin and cook for about 30 seconds, stirring constantly, until fragrant—don’t walk away here because garlic burns quickly and that would throw off the whole flavor.

Step 3: Build the Soup

Pour in your vegetable broth and water, scraping up any browned bits stuck to the bottom of the pot—those are flavor gold! Add the roasted carrots to the pot. Increase the heat to bring everything to a boil, then lower to a gentle simmer. Let it cook for 15 minutes to allow flavors to meld beautifully. This simmer also softens the carrots further to make blending a breeze.

Step 4: Blend Until Heavenly Smooth

After the simmer, remove the pot from the heat and let the soup cool for a few minutes. Pour the soup into a blender in batches if needed—don’t overfill to avoid hot soup spurting out. Once blended smooth, add butter, lemon juice, and a few twists of freshly ground pepper. Blend again until buttery smooth and taste—add more salt, pepper, butter, or lemon juice to get the balance just right for your palate. I often add an extra tablespoon of butter here because it brings out a lovely richness that I just can’t resist. Serve immediately or keep warm until ready to enjoy.

👨‍🍳

Pro Tips for Making Creamy Roasted Carrot Soup Recipe

Don’t Skip the Diagonal Slice: Cutting carrots diagonally creates larger surface areas that brown more beautifully during roasting.
Use a Stable Blender: I use a sturdy blender or immersion blender to avoid spilling hot soup and get that perfect silky texture.
Adjust Citrus at the End: Lemon juice is the secret bright note—add slowly and taste as you go to avoid overpowering the soup.
Taste as You Go: It’s easy to under-season plain vegetable soups—be generous with salt and pepper to lift every flavor.

How to Serve Creamy Roasted Carrot Soup Recipe

A white bowl filled with smooth, bright orange soup that has light swirls on the surface and a few black pepper specks, with a silver spoon resting inside the bowl on the right side. The bowl sits on a white plate surrounded by fresh, dark green leafy kale, all placed on a light wooden tray with a white marbled surface underneath. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my bowl with a swirl of extra butter or a drizzle of good olive oil for richness and a little pop of texture. A sprinkle of fresh chopped parsley or cilantro adds brightness and freshness, and sometimes I crumble a few toasted pumpkin seeds on top for crunch. A dollop of Greek yogurt or coconut yogurt is also lovely if you want a creamy tang.

Side Dishes

This soup pairs perfectly with a crusty baguette or warm garlic bread for dipping. I also enjoy it alongside a simple green salad with a zesty vinaigrette to balance the richness. For heartier meals, serve it with a grilled cheese sandwich or roasted chickpeas on the side.

Creative Ways to Present

For a dinner party, I like serving this soup in small cups or shot glasses as an elegant appetizer. Garnish each with a tiny sprig of thyme and a crack of black pepper to wow guests. Another fun twist is to drizzle a chili oil or infused herb oil swirl on top—instantly turns it into a fancy restaurant-style dish.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to four days. Make sure it cools completely before sealing to keep it fresh longer. It reheats beautifully on the stovetop or in the microwave—just stir occasionally so it warms evenly without separating.

Freezing

This soup freezes wonderfully. I portion it into freezer-safe containers or heavy-duty freezer bags, leaving room for expansion. When you thaw it, it keeps the same creamy texture and flavor, making it a great make-ahead meal for busy weeks.

Reheating

Reheat gently on the stovetop over low heat, stirring frequently. If the soup thickens too much, add a splash of water or broth to loosen it back up. Microwaving works too—heat in short bursts while stirring to prevent hot spots.

FAQs

Can I make this soup without a blender?

Using a blender or immersion blender is key to achieving the velvety, creamy texture of this carrot soup. If you don’t have one, you can mash the cooked carrots with a potato masher, but the soup will have a chunkier texture and won’t be as smooth. An immersion blender is an affordable tool I highly recommend for soups like this!
What if I don’t like coriander or cumin?

No worries! While these spices add subtle warmth and complexity, you can omit them or replace with a pinch of mild curry powder, smoked paprika, or even leave them out altogether. The roasted carrots shine on their own, so the soup will still be delicious.
Is this soup suitable for a vegan diet?

Absolutely! Simply swap out the unsalted butter for a vegan alternative like coconut oil or vegan margarine. The rest of the ingredients are plant-based, making this a naturally vegan-friendly recipe.
How do I know when the carrots are perfectly roasted?

The carrots should be tender enough to pierce easily with a fork and have caramelized, slightly browned edges. The aroma will be sweet and nutty. Different carrots roast at different speeds, so start checking around 25 minutes—if they’re still firm, roast a bit longer but be careful not to burn.

Final Thoughts

This Creamy Roasted Carrot Soup Recipe holds a special place in my kitchen because it’s a simple way to turn humble ingredients into pure comfort and joy. I love sharing it on chilly days when everyone needs a little extra warmth and goodness in their bowls. Give it a try—you’ll find it’s easy, satisfying, and totally family-approved. And remember, it’s forgiving and flexible, so make it your own and enjoy every delicious spoonful!