Creamy Roasted Carrot Soup Recipe
Introduction
This roasted carrot soup is a simple, comforting dish that highlights the natural sweetness of carrots. With just a few ingredients and minimal effort, you can create a warm, flavorful soup perfect for any season.
Ingredients
- 4 cups carrots, peeled and chopped
- 1 medium onion, chopped
- 4 cups vegetable or chicken broth
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Spread the chopped carrots and onion on a baking sheet and roast for about 25-30 minutes until they are tender and slightly caramelized.
- Step 2: Transfer the roasted vegetables to a blender. Add the broth and blend until smooth. Pour the soup into a pot and heat gently before serving.
Tips & Variations
- For added depth, roast a few garlic cloves along with the carrots and onion.
- Use coconut milk instead of broth for a creamier, dairy-free version.
- Garnish with fresh herbs like thyme or parsley to enhance flavor.
Storage
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. For longer storage, freeze the soup for up to 2 months and thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen carrots instead of fresh?
Yes, frozen carrots can be used, but roasting fresh carrots brings out a sweeter, more complex flavor that enhances the soup.
Can this soup be made vegan?
Absolutely. Use vegetable broth instead of chicken broth and avoid any dairy additions to keep the soup vegan-friendly.
PrintCreamy Roasted Carrot Soup Recipe
This Roasted Carrot Soup is a cozy, comforting dish made by roasting fresh carrots to bring out their natural sweetness, then blending them with savory broth to create a smooth, flavorful soup perfect for any season.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Western
- Diet: Vegetarian
Ingredients
Vegetables
- 6 large carrots, peeled and chopped
- 1 medium onion, chopped
Liquids & Broth
- 4 cups vegetable or chicken broth
Seasonings (optional)
- Salt, to taste
- Black pepper, to taste
- Olive oil, for roasting
Instructions
- Prepare Carrots for Roasting: Preheat your oven to 400°F (200°C). Peel and chop the carrots into even-sized pieces to ensure uniform roasting. Toss them in a bit of olive oil, salt, and pepper for extra flavor.
- Roast the Carrots: Spread the carrots out on a baking sheet in a single layer and roast them in the oven for about 25-30 minutes, or until tender and caramelized, stirring once halfway through.
- Sauté Onions (Optional): While the carrots roast, you can sauté the chopped onions in a little olive oil over medium heat until translucent and fragrant for extra depth, or keep them raw for a fresher taste.
- Blend Soup: Transfer the roasted carrots and sautéed onions into a blender, pour in the broth, and blend until smooth. You may need to do this in batches depending on your blender size.
- Heat and Season: Pour the blended soup into a pot and warm over medium heat until heated through. Adjust seasonings with salt and pepper as desired.
- Serve: Ladle the soup into bowls and serve hot, optionally garnishing with a drizzle of olive oil or fresh herbs.
Notes
- Roasting the carrots enhances their natural sweetness and adds depth to the soup.
- For a creamier texture, add a splash of cream or coconut milk before blending.
- You can substitute vegetable broth for chicken broth to keep the recipe vegetarian.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Add spices like ginger or cumin during blending for additional flavor variations.
Keywords: roasted carrot soup, carrot soup, healthy soup, vegetarian soup, blended soup, easy soup recipe, comforting winter soup
