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Roasted Carrot Soup

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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!

For some other creamy soups, make sure you try my Autumn Squash Soup (a Panera copycat recipe) and my Butternut Squash Soup with Bacon. All the cozy feels!

Closeup shot of a white bowl of carrot soup with cream swirled on top.

Carrot Soup

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.

A blue stock pot with creamy carrot soup inside.

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.
Overhead shot of the ingredients - whole carrots, an onion, some ginger, and garlic.
A sheet pan of sliced carrots and onions, ready for roasting in the oven.

How to make Roasted Carrot Soup:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve. Serve carrot soup with an additional sprinkle of red pepper flakes, and some crusty bread. Enjoy!
The roasted veggies and spices in a blender.
Overhead shot of a blender full of roasted carrot soup.

What to serve with Roasted Carrot Soup:

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.
Side view of a white round bowl of carrot soup, with cream swirled in.

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.

xoxo ~Sue

Closeup shot of a white bowl of carrot soup with cream swirled on top.

Roasted Carrot Soup

Sue Ringsdorf
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!
5 from 2 votes
Prep Time 40 mins
Cook Time 15 mins
Total Time 55 mins
Course Soup
Cuisine American
Servings 4 servings
Calories 277 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  • 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.

Nutrition

Calories: 277kcalCarbohydrates: 29gProtein: 7gFat: 16gSaturated Fat: 6gCholesterol: 27mgSodium: 232mgPotassium: 989mgFiber: 7gSugar: 12gVitamin A: 38254IUVitamin C: 17mgCalcium: 110mgIron: 1mg
Keyword roasted carrot soup, spicy carrot soup
Tried this recipe?Let us know how it was!

4 Comments

  1. More please! Give this a chance and you will be amazed!

    1. Suebee Homemaker says:

      I need to make this for you again! 🙂

  2. Hey Sue! We are so glad you loved this soup as much as we did! Thanks so much for making it. We’ll be sharing your recipe on our social channels soon! Thanks also for joining us in Austin; hope to see you in Baltimore this summer as well!
    — Susannah at Mediavine

    1. Suebee Homemaker says:

      Hi Susannah! Thank you so much! Will definitely see you in Baltimore. Can’t wait! ?

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