Roasted Carrot Soup

5 from 4 votes
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Carrots are a ubiquitous vegetable in most cultures for a good reason. Great as a side dish, they are even better when roasted and turned into this delicious roasted carrot soup.

For other great soup recipes, why not try using up some leftover baking potatoes to make some  Loaded Baked Potato Soup? Or try making Homemade Bread Bowls to serve your soup in.

Table of Contents
  1. Roasted Carrot Soup
  2. Roasted Carrot Soup Ingredients
  3. How To Make Roasted Carrot Soup
  4. How To Make Your Roasted Carrot Soup Taste Right For You  
  5. Spice It Up!
  6. Top With Roasted Seeds
  7. Could You Use Other Root Vegetables In Place Of Carrots?
  8. Try Roasted Parsnips
  9. Sweeten the Soup With Natural Sugars
  10. PIN THIS RECIPE to your SOUPS Board and Remember to FOLLOW ME ON PINTEREST!
  11. Roasted Carrot Soup Recipe
Roasted Carrot Soupin a white bowl with a spoon

Roasted Carrot Soup

Carrots aren’t the first vegetable people think about when considering what to blend into a soup. Most people tend only to use them to help bulk out their meals or to turn them into a tasty side dish.

However, carrots have an incredible earthiness and sweetness to them that makes them perfect for roasting and blending into soup.

While it might have a bit of an interesting color, it will also have an intensely sweet, rich, and appetizing mouth feel, making it perfect for a cold Fall lunch. You just need to get a lot of carrots first! 

Roasted Carrot Soup

Roasted Carrot Soup Ingredients

Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.

• Carrots

• Olive oil

• Salt

• Onion

• Garlic

• Vegetable or chicken broth

• Dried dill

• Butter

• Salt & pepper

Roasted Carrot Soup carrots on a sheet pan

How To Make Roasted Carrot Soup

• Take a large baking pan and line with parchment paper

• Peel your carrots and chop them about 1/2 inch thick (cutting on a diagonal is best), and then put them in a large bowl

• Drizzle them with two tablespoons of olive oil and the salt stirring them well to coat

• Add to the baking sheet, so they are all in a single layer

• Cook  in the oven for about 15 minutes at 400 Fahrenheit

• Remove from the oven and toss briefly, and then return to the oven for 10-25 more minutes

• When they are easily pierced with a fork and are slightly caramelized at the edges, they are done, so remove and set aside

• In a medium / large pot over medium heat, add 1 tablespoon of olive oil and then add the chopped onion and simmer until translucent

•Add the chopped garlic and simmer for another minute until fragrant but not browned

• Add in the vegetable broth or chicken broth and dill and stir well

• Add in the roasted carrots and bring to a boil

• Turn down to a steady simmer for 15 – 20 minutes

• Add in the butter until it is melted and incorporated

• Remove from the heat and let it cool for 5-10 minutes

• Transfer the soup to a blender in batches and blend until smooth

• Add salt and pepper to taste, as well as add in more broth if the soup is a bit too thick for your liking

Roasted Carrot Soup with a spoon in the bowl

How To Make Your Roasted Carrot Soup Taste Right For You  

This roasted carrot soup recipe is incredibly simple and makes for a deliciously warming weeknight meal. Once you have made this recipe a few times, you will find yourself being able to make the whole dish without even needing to check the recipe card.

When you have a recipe like this roasted carrot soup that becomes almost second nature, it is only natural to start thinking of ways to adapt it and make it your own. Of course, playing around with different seasonings is the easiest way to do it.

Spice It Up!

 Why not try adding paprika or cayenne pepper to spice the soup up a little? There are all kinds of spicier chili powders you could use instead if you are looking for more spicy intensity.

You could also try serving your roasted carrot soup with different toppings. A drizzle of cream or balsamic vinegar is a quick way to add an extra layer of flavor to your soup.

Top With Roasted Seeds

A sprinkle of roasted seeds can also work well, giving each spoonful a crunch. Pumpkin and sunflower seeds would work particularly well and can even be roasted alongside the carrots.

Remember, this is your roasted carrot soup, so have some fun playing around with the different ways that you can tailor it to your tastes.

Roasted Carrot Soup with bread in the soup

Could You Use Other Root Vegetables In Place Of Carrots?

This recipe is just as much a method as it is about making a particular dish. The idea is to create a wintery soup with a warming feel, thanks to the roasted vegetables, in this case, carrots. There is absolutely no reason why you cannot try out the same method with other root vegetables that you happen to have on hand.

Try Roasted Parsnips

Parsnips are similar to carrots in both shape and how they change when roasted. For this reason, if you happen to have some parsnips going to waste, definitely try them in this roasted soup recipe before rushing out to buy carrots. You could even try using them alongside the carrots for your own variation of the recipe.

The only thing to note is that parsnips are not as sweet as carrots, so you might find that your soup has a little more of an earthy taste to it than it would with carrots.

Sweeten the Soup With Natural Sugars

You can always add a natural sweetener to your soup if you prefer a sweeter soup as well. A sprinkle of sugar would work fine, but for a more complex sweetness, why not try a drizzle of honey or maple syrup?

Looking for more delicious vegetable Soup recipes? Try these out:

Roasted Butternut Squash Soup

Instant Pot Split Pea Soup

Curried Pumpkin Soup

Happy Cooking

Love,

Karlynn

PIN THIS RECIPE to your SOUPS Board and Remember to FOLLOW ME ON PINTEREST!

Carrots are great as a side dish, they are even better when lightly roasted and turned into this delicious roasted carrot soup.

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Roasted Carrot Soup

Carrots are great as a side dish, they are even better when roasted and turned into this delicious soup.
5 from 4 votes
Roasted Carrot Soupin a white bowl with a spoon
Prep Time
30 minutes
Cook Time
20 minutes
Course
Soup
Cuisine
American
Servings
6
Calories
242
Author
Karlynn Johnston

Ingredients
 

  • 8 cups carrots (peeled and chopped)
  • 3 Tablespoons olive oil (divided)
  • 1 teaspoon salt
  • 1/3 cup yellow onion (diced)
  • 3 cloves garlic (minced)
  • 5 cups vegetable or chicken broth
  • 1 Tablespoon dried dill
  • 1/3 cup butter
  • 1/2 teaspoon salt (to taste)
  • 1/2 teaspoon pepper (to taste)

Instructions
 

  • Preheat the oven to 400°
  • Take a large baking pan and line with parchment paper
  • Peel your carrots and chop them about 1/2 inch thick. Cutting on a diagonal is best. Put them in a large bowl. Drizzle them with two tablespoons olive oil and the salt stirring them well to coat. Add to the baking sheet so they are all in a single layer.
  • Put them in the oven for about 15 minutes and toss them. Return to the oven for 10-25 more minutes, when they are easily pierced with a fork and are slightly caramelized at the edges, they are done. Set aside.
  • In a medium / large pot over medium heat, add 1 tablespoon of olive oil. Add the chopped onion and simmer until translucent. Add the chopped garlic and simmer for another minute until fragrant but not browned.
  • Add in the vegetable broth or chicken broth and dill and stir well
  • Add in the roasted carrots and bring to a boil. Turn down to a steady simmer for 15 – 20 minutes.
  • Add in the butter until it is melted and incorporated.
  • Remove from the heat. Let it cool for 5-10 minutes.
  • Transfer the soup to a blender in batches and blend until smooth.
  • Add salt and pepper to taste.
  • Add in more broth if the soup is a bit too thick for your liking.

Recipe Notes

You can top this soup off with a swirl of thick cream and finely diced chives.
-This soup keeps in the freezer for a few months or in then fridge for 3-4 days.

Nutrition Information

Calories: 242kcal, Carbohydrates: 19g, Protein: 3g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.4g, Cholesterol: 31mg, Sodium: 1509mg, Potassium: 623mg, Fiber: 5g, Sugar: 9g, Vitamin A: 28861IU, Vitamin C: 12mg, Calcium: 82mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

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  1. Teresa Sicoli says

    so.simple and so delicious! will definitely make this again5 stars

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