Roasted Carrot Soup

It’s not always easy to find delicious dairy free vegetarian soup recipes that the entire family will love. But with this make ahead roasted carrot soup recipe, you can whip up an amazing lunch or dinner that’s sure to be a hit with even the pickiest eaters. Featuring flavorful roasted vegetables and simple spices, this easy make-ahead meal is the perfect family friendly recipe for any occasion.

This soup is restaurant quality. In fact, it was a local farm to table restaurant that first inspired us to create it! 

The creaminess is from the roasting of the carrots. Its creaminess reminds me of our delicious Curried Butternut Squash Soup, but this carrot one has flavors all its own.

Roasted Carrot Soup Recipe

Ingredients:

• 2 pounds carrots
• 3 tablespoons olive oil, divided
• 3/4 teaspoon sea salt, divided
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon coriander
• 1/4 teaspoon cumin
• 4 cups vegetable broth (or water)

For day of cooking:

• 2 cups water
• 1 1/2 teaspoons lemon juice
• pepper to taste

Assembly Instructions:

1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
2. Peel and cut the carrots into diagonal pieces around ½ inch thick and 3 inches long.
3. Place the carrots on the baking sheet and brush with two tablespoons of olive oil. Season with salt and lightly toss the carrots until they’re well seasoned. Arrange the slices in a single layer on the baking sheet.
4. Bake in the preheated oven for 25 to 40 minutes or until they’re easily pierced by a fork, stirring the carrots halfway through the cook time. Add the onion, 1 Tbsp. olive oil and the other 1/2 tsp. salt to the baking sheet for the last 5 minutes of cooking.
5. After baking, remove the pan from the oven and allow the carrots and onions to cool.
6. Transfer the cooled vegetables to a large freezer bag and add the garlic, seasonings, and four cups of vegetable broth or water.
7. Squeeze the bag lightly to mix the ingredients, then remove excess air from the bag and seal it. Place the bag in the freezer until you’re ready to prepare the carrot soup.

Cooking instructions:

1. Transfer the soup ingredients to the refrigerator to thaw overnight.
2. When ready to cook, pour the contents of the freezer bag into a large pot. Add two cups of water and bring the mixture to a boil over high heat.
3. After the soup starts to bubble, reduce the heat to medium low and allow it to simmer for 15 minutes.
4. Remove the pan from the stovetop and allow it to cool slightly. Blend with an immersion blender or transfer the soup ingredients to a full-sized blender and blend until smooth.
5. Add lemon juice and pepper before serving.

How Do You Store Roasted Carrot Soup?

This delicious recipe is sure to be gobbled up after you make it! But if you have some soup left when your meal is finished, simply transfer the leftovers to an airtight container and store it in the refrigerator. The soup will stay good for up to four days.

You can also keep the prepared soup in the freezer for long-term storage. After blending the soup, allow it to cool completely and transfer it to a large freezer bag or airtight container. Store it in the freezer for up to three months and allow it to fully thaw before reheating.

To warm up your leftover soup, heat it in the microwave in 30 second intervals. Or transfer the soup to a saucepan and cook over medium-low heat until warm.

Roasted Carrot Soup Recipe Ideas

You’re going to love how simple this roasted carrot soup recipe comes together. And since it’s so easy to prepare, you can customize it to suit your family’s preferences. Try these recipe adjustments to create a delicious lunch or dinner for your family.

• Add some cream or coconut milk. The roasted carrots give this soup a smooth and creamy texture. But if you want to add even more creaminess, simply mix in some heavy whipping cream, half and half, or coconut milk. Add one cup to start, then mix in more in small increments until your desired consistency is reached.
• Give it some spice. The sweetness of the roasted carrots pairs perfectly with the savory onions in this soup recipe. But if you want to take the flavor up a notch, try mixing in some red pepper flakes. The red pepper will add a hint of heat without overpowering the other flavors.
• Mix in some curry spices. Curry spices pair perfectly with the sweet flavor of roasted carrots, making them a delicious option for your soup recipe. Try adding Indian curry powder or Thai red curry paste to your soup before blending it to give your recipe an added infusion of flavor.

What to Serve with Roasted Carrot Soup?

Whether you’re making this homemade soup for lunch or dinner, you’re probably going to want some serving ideas to go along with your carrot soup. Try these side dish and topping ideas when you’re serving your soup to round out your meal.

• Side salads
• Baked potatoes
• Grilled cheese
• Toasted nuts
• Fresh herbs
• Sliced French bread
• Homemade rolls
• Homemade croutons
• Crackers for dipping
• Roasted vegetables

Print

Roasted Carrot Soup

Prep Time

30 mins

Cook Time

30 mins

 

Course: Soup

Keyword: carrots

Servings: 4

Ingredients

• 2 lbs. carrots
• 3 Tbsp. olive oil divided
• 3/4 tsp. sea salt divided
• 1 onion diced
• 2 cloves garlic minced
• 1/2 tsp. coriander
• 1/4 tsp. cumin
• 4 cups vegetable broth or water

For day of cooking:

• 2 cups water
• 1 1/2 tsp. lemon juice
• pepper to taste

Instructions

Assembly Instructions:

1. Preheat the oven to 400° and line a baking sheet with parchment paper.

2. Peel and cut the carrots into diagonal pieces around ½ inch thick and 3 inches long.
3. Place the carrots on the baking sheet and brush with two tablespoons of olive oil. Season with salt and lightly toss the carrots until they’re well seasoned. Arrange the slices in a single layer on the baking sheet.

4. Bake in the preheated oven for 25 to 40 minutes or until they’re easily pierced by a fork, stirring the carrots halfway through the cook time.

5. Add the onion, 1 Tbsp. olive oil and the other 1/2 tsp. salt to the baking sheet for the last 5 minutes of cooking.

6. After baking, remove the pan from the oven and allow the carrots and onions to cool.
7. Transfer the cooled vegetables to a large freezer bag and add the garlic, seasonings, and four cups of vegetable broth or water.

8. Squeeze the bag lightly to mix the ingredients, then remove excess air, seal, and freeze.

Cooking instructions:

1. Thaw.

2. Pour the contents of the freezer bag into a large pot. Add two cups of water and bring the mixture to a boil over high heat.

3. After the soup starts to bubble, reduce the heat to medium low and allow it to simmer for 15 minutes.
4. Remove the pan from the stovetop and allow it to cool slightly. Blend with an immersion blender or transfer the soup ingredients to a full-sized blender and blend until smooth.

5. Add lemon juice and pepper before serving.