Roasted Carrot Soup | Elizabeth Rider

If you are searching for a cozy, comforting soup, then look no farther than this creamy Roasted Carrot Soup. This vegetable soup is a wholesome favorite that you’ll come back to all season long.

With just a few pantry staples, like carrots, onion, garlic, and stock, this simple recipe turns everyday ingredients into a velvety, flavorful soup. Roasting the carrots first adds a beautiful depth of flavor, while a splash of lemon juice at the end brightens everything up.

It’s naturally gluten-free, can easily be made dairy-free, and is packed with antioxidants and fiber. Whether you’re enjoying it as a weeknight dinner or batch-prepping for the week ahead, this one’s a definite keeper.

What You’ll Love About Roasted Carrot Soup

• Naturally creamy: Roasted carrots blend into a luxuriously smooth texture all on their own. No need for heavy cream.
• Nutrient-rich: Carrots are high in beta-carotene, and the garlic and onion provide anti-inflammatory benefits.
• Flexible & family-friendly: Make it with chicken stock or keep it vegetarian with vegetable broth or water.
• Entertaining worthy: This creamy soup makes the perfect compliment to any holiday meal or served as a starting dish a course meal.
• Meal prep approved: It stores beautifully and tastes even better the next day.

What You Need to Make Roasted Carrot Soup

• Carrots: You will be about two pounds of medium to large carrots. Roast them for the best flavor.
• Extra-virgin olive oil: Helps caramelize the carrots and add a touch of richness to the soup.
• Yellow onion: Sauteed to add a savory base flavor.
• Garlic: Just two cloves give a subtle punch. Be sure to use fresh garlic for the best flavor.
• Chicken or vegetable stock: Adds depth and makes the soup nourishing. I love using homemade chicken stock. Its adds another level of flavor.
• Unsalted butter: Optional but enhances the creaminess. Feel free to swap out with your favorite dairy-free butter as well.
• Sea salt & black pepper: A little goes a long way to bring everything together.
• Lemon juice: Balances the sweetness and brightens the entire dish.

(See the printable recipe card below for exact measurements.)

How to Make Roasted Carrot Soup

1. Roast the Carrots: Preheat your oven to 400°F and line a large baking sheet with parchment. Slice the peeled carrots into 1-inch pieces and toss them with 2 tablespoons of olive oil, ½ teaspoon sea salt, and a few grinds of black pepper. Roast for 30 to 40 minutes, flipping halfway through, until the edges are golden and caramelized.
2. Sauté the Aromatics: In a large soup pot, warm the remaining tablespoon of olive oil over medium heat. Add the chopped onion and a pinch of salt. Cook for 6 to 8 minutes, stirring occasionally, until soft and translucent. Add the garlic and cook for another 30 seconds.
3. Simmer the Soup: Transfer the roasted carrots to the pot. Pour in the stock and scrape up any browned bits on the bottom. Bring to a gentle boil, then reduce to a simmer for 10 to 15 minutes to marry the flavors.
4. Blend Until Smooth: Let the soup cool slightly, then carefully transfer it to a blender in batches. Add the butter (if using), lemon juice, and a few more cracks of pepper. Blend until completely smooth. Thin with a little extra stock if needed.
5. Taste and Adjust: Return the soup to the pot and gently reheat. Taste and add more salt, pepper, or lemon juice as needed. Garnish with option fresh black pepper and a dollop of sour cream.

Tips & Variations

• Dairy-free: Skip the butter or use a plant-based alternative. I like using
• Add Spiced & Earthy Twist: Stir in ½ teaspoon ground coriander and ½ teaspoon ground cumin during the onion sauté step. These warming spices enhance the natural sweetness of the carrots with a subtle depth.
• Add some Zest: Add 2 teaspoons of freshly grated ginger when you add the garlic. It brings a touch of heat and brightness that pairs beautifully with the lemon.
• Make Curried Carrot Soup: Mix in 2 teaspoons of your favorite curry powder while the soup simmers for a bold, aromatic version. Serve with a swirl of coconut milk for a creamy finish.
• Add protein: Stir in a scoop of cooked quinoa or top with crispy chickpeas. Plus, it makes for a beautiful garnish.
• Storage: Roasted carrot soup stores great for meal prep or to make as a double batch to freeze. Refrigerate any leftover soup in an airtight container for up to 4 days. Freeze in a freezer safe container for up to 3 months.

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