Roasted Carrot Soup Recipe

I turned a pile of oven-roasted carrots into a Creamy Roasted Carrot Soup that hides an unexpected ingredient.

I always thought carrots were just a boring side until I roasted them and turned them into a bowl of magic. This Creamy Roasted Carrot Soup took me by surprise with simple things like carrots and olive oil becoming something almost fancy but still down to earth.

I wont lie, I messed up the first batch, but after fiddling around I found little tricks that made it sing. It has a silky texture and surprising brightness that sneaks up on you, like a secret you want to tell everyone.

If you like food that feels new but not weird, you’ll wanna taste this.

Ingredients

• Carrots: Packed with fiber and beta carotene, adds natural sweetness and vitamin A boost.
• Olive oil: Healthy monounsaturated fat, helps absorb vitamins, adds silky mouthfeel.
• Onion: Gives savory depth, small carbs, antioxidants, makes broth more rounded.
• Garlic: Potent flavor and health perks, low cal, adds warmth and bite.
• Ginger: Zesty, anti inflammatory, adds bright heat, optional for extra zip.
• Broth: Foundation liquid, provides savory backbone, minimal protein mostly electrolytes.
• Butter or cream: Adds richness and calories, makes soup lush and smoother.
• Orange zest or honey: Bright citrus or subtle sweetness, balances carrot earthiness.

Ingredient Quantities

• 2 pounds carrots, peeled and cut into chunks (about 900 g)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 inch piece fresh ginger, peeled and grated optional
• 4 cups vegetable broth or chicken broth (about 1 liter)
• 1 to 1.5 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 2 tablespoons unsalted butter optional for richness
• 1/4 cup heavy cream or coconut milk optional
• 1 teaspoon orange zest or 1 tablespoon orange juice optional
• 1 teaspoon honey or maple syrup optional
• 2 tablespoons fresh parsley or chives, chopped for garnish optional

How to Make this

1. Preheat your oven to 425°F (220°C). Toss the peeled, chunked carrots with 2 tablespoons olive oil, 1 to
1.5 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper and the thyme (use 1 teaspoon dried or 1 tablespoon fresh). Spread in a single layer on a rimmed baking sheet so they roast instead of steam.

2. Roast the carrots until nicely caramelized and tender, about 25 to 35 minutes, turning once halfway through. Don’t rush this step, the browning gives the soup most of its flavor. Save a few roasted pieces for garnish if you want.

3. Meanwhile heat a large pot over medium heat and add a splash of olive oil or 1 tablespoon butter. Add the chopped onion and sauté until soft and translucent, about 6 to 8 minutes.

4. Add the 3 minced garlic cloves and the grated 1 inch piece of ginger if using, and cook 1 to 2 minutes more until fragrant. Be careful not to let the garlic burn.

5. Add the roasted carrots to the pot, pour in 4 cups (about 1 liter) vegetable or chicken broth, scrape up any browned bits from the pan, and bring to a simmer. Let it simmer 8 to 10 minutes so flavors marry.

6. Puree the soup until smooth using an immersion blender right in the pot or in batches in a countertop blender. If using a blender, fill only halfway and cover with a towel, hot liquid expands so be careful.

7. Return the soup to low heat and stir in 2 tablespoons unsalted butter if you want extra richness, then stir in 1/4 cup heavy cream or coconut milk if using. Add 1 teaspoon orange zest or 1 tablespoon orange juice for brightness, and 1 teaspoon honey or maple syrup if you want a touch more sweetness. Warm gently, do not boil hard after adding the cream.

8. Taste and adjust seasoning; add more kosher salt up to the full
1.5 teaspoons total if needed and a pinch more black pepper. If it’s too thick add a little more broth or water, too thin simmer a bit to reduce.

9. Serve hot, garnished with 2 tablespoons chopped fresh parsley or chives and a drizzle of cream or olive oil if you like. Enjoy, this keeps well in the fridge for 3 to 4 days and freeses fine too for longer storage.

Equipment Needed

1. Oven (preheat to 425°F)
2. Rimmed baking sheet
3. Vegetable peeler
4. Chef’s knife and cutting board
5. Large pot or Dutch oven
6. Wooden spoon or heatproof spatula
7. Immersion blender or countertop blender (for pureeing)
8. Measuring cups and measuring spoons
9. Microplane or zester (for orange zest)
10. Oven mitts and a ladle for serving

FAQ

Roasted Carrot Soup Recipe Substitutions and Variations

• Carrots: swap with sweet potato or butternut squash, same weight; roast them too for caramelized flavor, they’re sweeter so cut back honey or maple syrup a bit.
• Olive oil: use avocado or grapeseed oil for high heat, or melted butter for a richer finish, coconut oil will add a faint tropical note.
• Vegetable/chicken broth: use water plus 1 to 2 tsp bouillon or stock powder, or try mushroom stock for deeper, earthier flavor; taste and adjust salt.
• Heavy cream or coconut milk: replace with cashew cream (soak 1 cup cashews, blend with water till smooth), plain Greek yogurt stirred in off the heat, or silken tofu for a vegan, silky texture.

Pro Tips

– Get the roast right. Spread the carrots out so they arent touching, and leave them in the oven until you see good brown spots. That browning is where most of the flavor hides, so dont rush it and turn them once so everything caramelizes evenly.

– Treat the aromatics gentle. Sweat the onion low and slow until soft, and add garlic only at the end so it doesnt burn. If youre using fresh ginger add it with the garlic so it stays bright and fresh, not bitter.

– Blend with care and finish with fat. When you puree hot soup, vent the blender or cover with a towel and only fill halfway to avoid splashes. After blending, stir in butter or cream off the boil to get a silky mouthfeel, but dont let it cook hard again.

– Balance and fix. If the soup tastes flat add salt or a splash of acid like orange juice or a little vinegar to wake it up, if it seems too sweet add a squeeze of lemon or more broth. A sprinkle of fresh herbs or a tiny drizzle of good olive oil right before serving makes it feel finished.