If you love cozy soups with real depth of flavor, this roasted carrot soup is one to keep in your rotation. Roasting the carrots brings out their natural sweetness and adds just enough caramelized flavor to make the soup feel warm and comforting from the first bite. If that roasted, blended style is already a favorite of yours, you may also enjoy this Roasted Red Pepper Soup, which uses the same simple technique to build big flavor.
Why Roasting the Carrots Matters
Roasting sets the foundation for this soup. The carrots soften, deepen in flavor, and take on a light caramelized edge that gives the finished soup its cozy, well-rounded taste. A little olive oil and salt help them brown just enough in the oven, creating a flavor base that carries all the way through.
Texture and Blending Tips
An immersion blender keeps things simple, but a countertop blender works just fine. Blend until the soup is smooth, then give it a taste and adjust the seasoning if needed, it often benefits from a final pinch of salt. If you like a thicker soup, let it simmer uncovered a bit longer before blending. For a thinner texture, stir in a splash of extra broth or cream until it feels just right.
Storage, Reheating, and Make-Ahead Notes
This soup stores very well, which makes it a great option for meal prep. Let it cool completely, then refrigerate in an airtight container for up to four days. Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent scorching. You can also freeze this soup for up to three months (minus the garnish). Thaw overnight in the refrigerator and reheat slowly. You may want to add a small splash of broth or cream after reheating to refresh the texture.
Roasted Carrot Soup
Ingredients
- 2 pounds carrots, peeled and sliced into ½-inch pieces
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon kosher salt
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups (32 ounces / 960 grams) chicken broth
- 1 cup (238 grams) heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon lemon juice, to taste
- salt and pepper, to taste
- Heavy cream, for garnish (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- In a large bowl combine carrots,2 tablespoons of olive oil, and salt. Toss to coat evenly, then spread the carrots out in a single layer o the prepared baking sheet.
- Roast the carrots for 35 to 40 minutes, flipping halfway through, until they are fork-tender and lightly caramelized.
- In a Dutch oven over medium heat, add the remaining one tablespoon of olive oil. Once hot, add the chopped onion. Cook, stirring occasionally, until the onion is softened and translucent, about 5 to 7 minutes.
- Add the minced garlic and cook for one more minute, stirring constantly.
- Pour in the chicken broth and heavy cream. Stir to combine, scraping up any browned bits from the bottom of the pot.
- Increase the heat to high and add the roasted carrots. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15 minutes.
- Turn off the heat. Add the unsalted butter and lemon juice. Using an immersion blender, carefully blend the soup directly in the pot until completely smooth. (You can use a countertop blender if you don't have an immersion blender, just be very careful as the liquid will be hot).
- Season to taste with salt and pepper.
- Ladle the soup into bowls and serve hot. Garnish with a drizzle of heavy cream and a sprinkle of chopped fresh parsley, if desired.
This recipe was inspired by Carrot Soup on iamhomesteader.com
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