Roasted Carrot Soup is a simple, healthy soup combining roasted carrots and onions with spices, broth, and a touch of heavy cream. Using a blender guarantees the smoothest texture. A perfect cozy day meal!
My hubby and I attended the Mediavine blogging conference in Austin this past November. We loved everything about it – the informational meetings, the speakers, the relationships formed, the happy hours, the food….oh yea, and the food! During the final day, we enjoyed a delicious carrot soup for lunch, along with a ton of other amazing dishes. I took special note of the creamy soup we inhaled, and knew that I’d be making it soon. Very soon indeed.
So not only did we benefit for all the blogging wisdom during the conference, I took home recipe ideas. Now that’s a beneficial few days.
Ingredients needed for Roasted Carrot Soup:
I love how simple it is to make a great carrot soup. My hubby gave me rave reviews! 😀
- Carrots – You’ll need a hefty two pound bag of carrots. If you use organic, it’s not required to peel them.
- Onion – Slice these thin, and roast them with the carrots.
- Olive Oil, Salt, and Pepper – The usual three ingredients I use to roast almost every vegetable.
- Broth – Use lower sodium chicken broth.
- Seasonings – The combo of rosemary and thyme is the perfect addition to this soup.
- Garlic and Ginger – You’ll need to mince enough garlic and ginger to equal approximately two tablespoons of each.
- Heavy Cream – This is the ingredient used to make the soup extra creamy.
How to make Roasted Carrot Soup:
- Roast Carrots. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place sliced carrots and onions on the baking sheet, drizzle with olive oil, salt, and pepper, and roast until fork tender, approximately 20 minutes. Remove from oven, and let the veggies cool slightly.
- Blend. Add the slightly cooled veggies to large blender. Add about two cups of chicken broth, along with the rosemary and thyme. Pulse until well blended.
- Sauté garlic and ginger. Heat a medium saucepan over medium heat. Add a drizzle of olive oil, and the garlic and ginger. Sauté for about one minute, and then add this to the blender. Pulse again until well combined.
- Cook mixture on stove top. Pour the carrot mixture back to the sauce pan, and then add remaining broth. Stir well, and cook for a few minutes. Then add heavy cream and cook until heated and very smooth.
- Serve. Serve carrot soup with an additional sprinkle of red pepper flakes, and some crusty bread. Enjoy!
What to serve with Roasted Carrot Soup:
- Cracked Wheat Bread – Soup and crusty bread just go together!
- Chickpea Salad Sandwiches – Another meatless option, but filled with plenty of protein.
- Kale and Quinoa Salad – One of my all-time favorite salads, and super healthy too.
Storing & Freezing Carrot Soup:
- To store, pour soup in airtight container or even soup bowls. This soup stays fresh for up to four days in the refrigerator.
- To freeze, pour soup in freezer bag, remove as much as air as possible, seal, and lay flat in the freezer. For best results, use by three months.
Kitchen Tools used for this recipe: (Affiliate Links)
Try this soup next! Detox Lentil Soup
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
Roasted Carrot Soup
- 2 pounds carrots – peeled and chopped into strips
- 1 medium onion sliced thin
- 2-3 Tablespoons olive oil
- kosher salt and freshly ground black pepper – to taste
- 3 ½ cups lower sodium chicken broth – divided
- 1/2 teaspoon rosemary
- 1/2 teaspoon thyme
- 2 Tablespoons garlic – minced
- 2 Tablespoons ginger – minced
- 1/3 cup heavy cream – or more, to taste
- slices of toasted bread – to serve
- Place sliced carrots and onions on a sheet pan lined with parchment paper. Drizzle with olive oil, salt, and pepper, and roast in a 400 oven until tender, approximately 20 minutes.
- Let the veggies cool slightly, and then add to a large blender. Add about two cups of chicken broth, the rosemary and thyme. Pulse until well blended.
- Heat a small to medium sauce pan over medium heat. Add a drizzle of olive oil, and then the minced garlic and ginger. Saute for about a minute, and then add to the blender. Pulse again until well blended.
- Pour the mixture back in the sauce pan, and add the remaining chicken broth. Stir well, and then add heavy cream. Cook until heated through and smooth.
- Serve with a twist of freshly ground black pepper and a swirl of cream.