This quick and easy roasted carrot soup recipe is simple to prepare and will guarantee to warm you up on a cold winters day. Spiced with ginger and sweetened with a little honey, this delicious soup is ready in 45 minutes!
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Why I love this recipe
- It's so quick and easy to make, and it tastes incredible!
- Roasting the carrots brings out all of their natural sugars, making them sweet enough for even the pickiest eaters.
- This roasted carrot soup is flexible. You can pretty much add whatever you have on hand. Try adding some pumpkin or a cup of red lentils for something different. See my carrot and orange soup for further inspiration.
- It's a great way to use up those bags of carrots bought at the supermarket. (C'mon, we all do it! 😉).
- It's dairy-free! Unless you add it, this creamy roasted carrot soup contains no dairy.
- It's gluten-free! Perfect if you're a coeliac!
What goes into this recipe
- Carrots. - Regular or baby carrots work well here. I wash them and leave the skin on.
- Olive Oil. - Regular or extra virgin olive oil
- Onion. - Either a yellow onion or red onion work well in this recipe.
- Garlic. - I've used 2 garlic cloves. You can add more if you're a garlic lover.
- Ginger. - I use grated fresh ginger. It adds a lovely, spicy kick that marries the carrots and cumin well.
- Cumin. - adds an "earthy" touch to the soup and is very complimentary.
- Honey. - I use this to enhance the sweetness of the carrots. You can easily swap it out for maple syrup or agave syrup to make it vegan.
- Chicken Broth (Chicken Stock). - adds extra flavour. You can substitute with vegetable stock if you prefer.
- Seasoning. - I use sea salt and black pepper.
How to make this recipe
- Step 1: Chop your carrots into even-sized chunks.
- Step 2: Combine the chopped carrots with olive oil, honey, cumin, and salt and pepper in a bowl.
- Step 3: Place the carrots on a rimmed baking sheet (in a single layer) and bake in the oven for 20-30 minutes. The carrots should be slightly caramelised and cooked through. (they should feel tender).
- Step 4: In a large pot, add the olive oil and fry the onion, garlic and ginger until translucent. Add the roasted carrots and stock and allow the mixture to boil. Reduce the heat and cook for another 5 minutes.
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- Step 5: Using an immersion blender, mix everything until smooth. Alternatively, you can use a regular blender and do it in batches or even a food processor.
- Step 6: Garnish with a bit of cream, chopped fresh parsley or coriander and plenty of freshly ground black pepper.
Variations
- Add a tablespoon of curry powder or Thai red curry paste for an extra flavour hit.
- Stir through a cup of heavy cream or coconut milk once the soup is blended and heat through before serving.
- Roast the onions and garlic along with the carrots for even more added flavour.
- Need more protein? Try adding some shredded store bought rotisserie chicken through the soup - delicious!
Expert tips
- Chop the carrots into even-sized chunks to ensure they roast evenly.
- Don't peel your carrots! As long as you was them - you'll be fine.
- Don't want to roast your carrots? Fine. Skip this step if you're running short on time.
FAQ's
If you want to freeze it, simply transfer the cooled soup into freezer-proof containers and pop it straight into the freezer. Then, when ready to serve, defrost overnight in the fridge.
Simply microwave it for a few minutes at full power. Alternatively, you could also heat it gently in a saucepan over medium heat until warmed through.
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Roasted Carrot Soup
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Conversions
Ingredients
- 8 carrots , large, chopped into even chunks
- 4 tablespoon olive oil
- 3 tablespoon honey
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 onion, finely chopped
- 2 cloves garlic, finely minced
- 1-2 tablespoon ginger, freshly grated
- 4 cups chicken stock, or vegetable stock
- cream and parsley/cilantro to garnish
Instructions
- Preheat your oven to 180 deg C and chop your carrots into even-sized chunks.
- Combine the chopped carrots with 2 tablespoons of olive oil, honey, cumin, and salt and pepper in a bowl.
- Place the carrots on a rimmed baking sheet (in a single layer) and bake in the oven for 20-30 minutes. The carrots should be slightly caramelised and cooked through. (they should feel tender).
- In a large pot, add the remaining olive oil and fry the onion, garlic and ginger until translucent. Add the roasted carrots and stock and allow the mixture to boil. Reduce the heat and cook for another 5 minutes.
- Using an immersion blender, mix everything until smooth. Alternatively, you can use a regular blender and do it in batches or even a food processor.
- To serve garnish with a bit of cream, chopped fresh parsley or coriander and plenty of freshly ground black pepper.
Peter's Tips →
- Chop the carrots into even-sized chunks to ensure they roast evenly.
- Don't peel your carrots! As long as you was them - you'll be fine.
- Add a tablespoon of curry powder or Thai red curry paste for an extra flavour hit.
- Stir through a cup of heavy cream or coconut milk once the soup is blended and heat through before serving. Serve with crusty bread.
- Don't want to roast your carrots? Fine. Skip this step if you're running short on time.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
This post was first published in September 2008 but was republished with new content and pictures in January 2022.
Tess says
Had to sub Karo corn syrup as I am out of honey. Also fine chopped a section of pumkin and added it.
Curry spice just leveled it up.
Thank you. Just delightful.