Description
This Creamy Roasted Carrot Soup is a rich, velvety, and comforting recipe that highlights the natural sweetness of roasted carrots blended with aromatic spices and savory broth. It’s dairy-light with a touch of butter for richness and is perfect for a cozy meal or appetizer.
Ingredients
Scale
Roasted Carrots
- 2 pounds carrots
- 3 tablespoons extra-virgin olive oil, divided
- ¾ teaspoon fine sea salt, divided
Sauté Base
- 1 medium yellow onion, chopped
- 2 cloves garlic, pressed or minced
- ½ teaspoon ground coriander
- ¼ teaspoon ground cumin
Liquids & Finishing
- 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
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper to ease cleanup later.
- Prepare Carrots: Peel the carrots and slice them diagonally into pieces about ½ inch thick at the widest part, ensuring even roasting.
- Season and Roast Carrots: Place the carrots on the baking sheet, drizzle with 2 tablespoons of olive oil and sprinkle ½ teaspoon salt. Toss to coat evenly and spread in a single layer. Roast for 25 to 40 minutes, turning once halfway through until edges are caramelized and carrots are fork-tender.
- Sauté Aromatics: While carrots roast, heat remaining 1 tablespoon olive oil in a Dutch oven or large soup pot over medium heat. Add chopped onion and ¼ teaspoon salt, cooking until translucent and softened, about 5 to 7 minutes.
- Add Spices and Garlic: Stir in the garlic, ground coriander, and cumin. Cook for 30 seconds to 1 minute until fragrant, stirring constantly to prevent burning.
- Add Liquids: Pour in the vegetable broth and water, scraping the bottom of the pot to release any browned bits for extra flavor.
- Combine and Simmer: Add the roasted carrots to the pot. Bring the mixture to a boil over high heat, then reduce heat to maintain a gentle simmer. Cook for 15 minutes to meld flavors.
- Blend the Soup: Remove pot from heat and let cool a few minutes. Carefully transfer soup to a blender in batches, ensuring not to overfill to avoid spilling. Blend until completely smooth.
- Finish and Season: Stir in butter, lemon juice, and freshly ground black pepper to taste. Adjust seasoning with additional salt, pepper, butter, or lemon juice as desired. Blend again briefly to combine.
- Serve and Store: Serve hot as a creamy, comforting soup. Store leftovers covered in the refrigerator for up to four days or freeze for several months.
Notes
- This recipe yields approximately 4 bowls or 6 cups of soup.
- The soup is naturally creamy without cream, relying on roasted carrots and butter for richness.
- Using vegetable broth contributes to the flavor, but water can be substituted to reduce sodium content.
- Heirloom carrots roast faster and may need less time compared to regular carrots.
- Variations include adding different spices or using lime juice for a Thai-inspired twist.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 235
- Sugar: 14 g
- Sodium: 1133.5 mg
- Fat: 14 g
- Saturated Fat: 3.4 g
- Unsaturated Fat: 10.6 g
- Trans Fat: 0 g
- Carbohydrates: 28.2 g
- Fiber: 6.9 g
- Protein: 2.6 g
- Cholesterol: 7.6 mg
