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Why You’ll Love My Recipe

While this dish might have a bit of an interesting colour, it’s also intensely sweet, rich, and velvety in texture, making it perfect for a chilly Fall lunch or as a starter for a cozy gathering with friends and family!

If you just can’t get enough of classic fall flavours, why not make some Loaded Baked Potato Soup? Or try making Homemade Bread Bowls to serve your soup in!

Reader Review

This carrot soup was so easy to make and one of the tastiest soups I’ve ever made. Thank you….. I love it!

– Rita Friedman

Karlynn’s Recipe Notes

Skill Level: This soup is easy to make and stores wonderfully in the fridge or freezer.
Total Time: This soup takes 40 minutes to 1 hour to prepare, but since most of that time will be spent waiting for carrots to roast and your soup to simmer, you’ll have plenty of opportunities to tackle other tasks!
Variations: Spice your soup up by substituting curry powder, fresh ginger, paprika or cayenne pepper for the dill! Topping your soup with a drizzle of heavy cream or balsamic vinegar or even a sprinkle of toasted seeds (like pumpkin or sunflower) can also add an extra layer of flavour and a tasty crunch!
Tools For This Recipe: You will need a large baking pan and a pitcher blender or immersion blender to make this recipe. Slow-cooked soup enthusiasts can also consider investing in a dutch oven!

A hand holds a spoon in a bowl of creamy orange soup garnished with cream and herbs. Slices of bread, parsley, and glasses of water are on a white marble table in a bright kitchen.

What You’ll Need for Ingredients

Carrots: This recipe will use up a little more than two pounds of carrots, so make sure to look for smooth, firm, and brightly coloured carrots without green spots, cracks, or soft spots for the best flavour! Karlynn’s Tip: Parsnips are similar to carrots in both shape and how they change when roasted. If you happen to have some parsnips languishing in your pantry, definitely try using them for this recipe, either instead of or alongside carrots! Just note that since parsnips are not as sweet as carrots, your soup may end up with an earthier taste.

A marble countertop with bowls of ingredients including chopped carrots, olive oil, butter, chopped onions, garlic cloves, dried herbs, salt, pepper, and a jar of broth arranged neatly.

Stock: You can use chicken or vegetable stock in this recipe depending on your preference! If you’re trying to keep an eye on your family’s sodium intake, consider using homemade stock—we’re sure you’ll notice the difference in flavour!

Butter: I love finishing this soup with butter to give it extra body and richness! If you’d like to make this soup vegan, consider substituting the butter with margarine instead—but you might not end up with quite the same taste or texture.

How to Make Roasted Carrot Soup

This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.

A glass bowl of sliced carrots with a wooden spoon is surrounded by small bowls holding chopped garlic, whole garlic cloves, seasonings, oil, broth, and a baking sheet lined with parchment paper on a marble countertop. — Peel your carrots and chop them about 1/2 inch thick on a diagonal. Drizzle with olive oil and salt to coat.

A baking sheet filled with sliced carrots on parchment paper is surrounded by small bowls containing olive oil, butter, chopped garlic, dried herbs, pepper, broth, and whole garlic cloves on a marble countertop. — Peel your carrots and chop them about 1/2 inch thick on a diagonal. Drizzle with olive oil and salt to coat.

Preheat your oven to 400°F. Peel your carrots and chop them about 1/2 inch thick. In a bowl, toss with olive oil and salt until they are well coated.
Spread the seasoned carrots over a large, parchment-lined baking sheet in a single layer and roast for 15 minutes. Toss the carrots and return them to the oven for an additional 10-25 minutes, until they are easily pierced with a fork and slightly caramelized at the edges. Set aside.
In a medium/large pot over medium heat, add 1 tablespoon of olive oil, then fry chopped onion until translucent. Add the chopped garlic and simmer another minute until fragrant but not browned.
Add the vegetable or chicken broth, dill, and your roasted carrots and stir well. Bring to a boil, then reduce to a simmer for 15-20 minutes. Add the butter and stir until incorporated, then remove from the heat for 5-10 minutes to cool and blend until smooth.

A white bowl filled with creamy orange soup, garnished with fresh herbs, sits on a white marble surface. In the background are glasses of water, jars, and a small bowl of more herbs.

Karlynn’s Tips and Tricks for the Perfect Roasted Carrot Soup

Sweeten the Deal: You can always add a natural sweetener to your soup if you find the carrots don’t bring enough to the plate! A sprinkle of sugar would work fine, but for a more complex sweetness, try a drizzle of honey or maple syrup!
Endless Possibilities: This recipe is as much a method as it is about making a specific dish! You can create lots of delicious, warming soups by roasting vegetables, adding them to aromatics and stock, and blending them. Try this method with other root vegetables you happen to have on hand, either in the place of carrots or alongside them!
Fight Back Against Food Waste: Reserve your veggie scraps—like the peels from all of the carrots you’ll be using for this soup—and keep them in the freezer to make delicious vegetable broth!

A white bowl of creamy orange soup garnished with a swirl of cream and fresh herbs, placed on a white plate with a spoon beside it on a marble surface.

Storage Instructions

The best soups are made in big batches so you can get the most out of the time you spend peeling and chopping, and this soup is no exception! Freezing this soup in portions can make for quick and easy lunches and dinners on busy days!

Refrigerator: You can store any leftovers in an airtight container for up to 4 days.

Freezer: Let your soup cool to room temperature, then store in an airtight container in the freezer for up to three months. Consider portioning it into freezer-safe ziptop bags and freezing flat for easy storage!

More Delicious Soup Recipes

For more autumnal vegetable goodness, try my Roasted Butternut Squash Soup!
My Instant Pot Split Pea Soup can be made in a fraction of the time compared to the traditional stove top method, but it’s still hearty and warming! Perfect for a chilly fall or winter day!
Looking for something a little different? Why not try my Curried Pumpkin Soup?

Who doesn’t love a thick, creamy soup as the weather starts to turn cold? There’s nothing simpler than banging some carrots into the oven to roast and blending them into a hearty, vibrant soup to chase away the chill and gloom of a rainy or snowy afternoon.

Give this soup a try and let me know how it turns out for you in the comments below!

Happy Cooking!

Karlynn

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