Table of Contents
  1. Why this recipe works.
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. You'll love these other soup recipes.
  7. Watch how to make this recipe.
  8. Have I convinced you to make this recipe?
  9. Roasted Carrot Soup Recipe

With a combination of carrots and sweet potatoes that are quickly roasted, the base of a slightly sweet soup is created. When a combination of onions and spices is sautéed, this soup becomes well-rounded and full of comforting flavors. After a quick blend, the soup is ready to serve, either hot or cold, with a bit of heavy cream and some cilantro sprinkled on top.

Why this recipe works.

Carrot soup doesn’t sound like a stand-out meal, but makes this recipe one that is made time and again is the flavor added by roasting the vegetables first. Carrots have natural sugar that, when left raw, just tastes sweet. When carrots are roasted, some of the natural sugar begins to caramelize, and the flavor is deepened. The outside of the carrots begins to brown, signaling rich flavor. Once the carrots and sweet potato are roasted, the soup takes just a few moments to come together. Onion is sautéed with butter and spices that will work with the sweet, rich carrots for a complex flavor. The roasted vegetables and vegetable stock are added, simmered, then blended until smooth. This is not a boring one-flavor soup. Instead, it is a sweet, smokey, and slightly spiced soup that is a perfect meal, both hot and cold.

White plate bowl with ladle placing roasted carrot soup inside showing puréed texture of the soup with metal stockpot with rest of soup in background.

Everything you’ll need to make this recipe.

  • Carrots naturally have a high amount of sugar. To bring out more flavor, roasting them at high heat allows the flavor to break through the sweetness. If using organic carrots, scrub well, but there is no need to peel.
  • Sweet potato has a similar sweetness to carrots but adds a silky texture to the soup. The same benefits of roasting are used for cooking the potato.
  • Garlic is roasted alongside the vegetables. Instead of minced garlic for a strong flavor, the roasted garlic becomes sweet and melts into the soup.
  • Vegetable stock can be store purchased or homemade. To control the level of salt in this recipe, use a low-sodium variety.
  • Cumin seeds and coriander seeds add an earthly spice that works as a contrast to the sweetness. Using whole spices and toasting them in the butter adds more flavor, but ground spices can also be used. Use half the amount of ground spices.
  • Smoked paprika is a way to add a depth of smokey flavor without any extra work. The smoked paprika becomes a sweet smokey flavor when mixed with the carrots.
White marble surface filled with all ingredients needed to prepare a roasted carrot soup including carrots, sweet potato, onion, herbs, pieces, stock, olive oil, and more.

Here’s how to make this recipe.

  1. Prepare the vegetables. Slice the carrots into 1- to 2-inch long pieces and place them on a parchment-lined baking sheet. Roughly chop the sweet potato into 1-inch chunks and add to the sheet pan as well. Drizzle olive oil over the top and toss the vegetables to ensure they are all evenly coated. Then spread them out into an even layer. Sprinkle the salt and black pepper on top and add fresh thyme leaves.
  1. Roast the vegetables. Slice off the top ¼ of a head of garlic, leaving the cloves in the husk, and place it in aluminum foil. Drizzle olive oil on top, and wrap the foil around it, creating a sling. Place the garlic packet on the sheet pan alongside the vegetables. Place the baking sheet in the preheated 425°F oven and roast for 30 to 40 minutes. Once baked, remove them from the oven and set aside.
  1. Sauté the onion and spices. In a small stockpot over medium heat, add the butter. Chop the onion and add directly to the hot butter along with the salt. Let the onion sauté, then add the coriander seeds, cumin seed, black pepper, and smoked paprika. Stir the spices into the onion and butter to let them bloom. Then, push the roasted garlic cloves into the stockpot from their husks.
  1. Add the vegetables. To the sautéed onion and spices, add the roasted vegetables and vegetable stock. Let the mixture simmer for 10 to 12 minutes.
  1. Blend the soup. Remove the soup from the stovetop. Using an immersion blender or a countertop blender, blend the soup. A few minutes of blending should create a smooth purée. When serving, drizzle on some heavy cream and freshly chopped cilantro, both of which are optional.

These pro tips will make this recipe a success.

  • Since the soup will be blended once it is cooked on the stove, there is no need to peel the carrots and sweet potato, Peeling is an extra step that takes time and will not have a quantifiable difference in flavor once blended. If there are obvious discolorations or bad spots in the peel, those should be removed.
  • If possible, make sure to use butter when sautéing the onion and spices. Rather than a neutral oil, which is sometimes used when cooking onion, the butter will impart a deeper, more well-rounded flavor that will work well with the sweetness of the carrots and sweet potato.
  • If using a countertop canister blender to blend the soup, you may need to do it in batches. Also, remember to leave an opening for the steam to escape from the canister. Something that is hot could explode if there is no way for the heat to escape.
Metal stockpot filled with blended orange-colored roasted carrot soup with ladle picking up a serving showing texture.

Frequently asked questions about this recipe.

Can any type or color of carrot be used in this soup?

Carrots can be grown and are often purchased in a variety of colors, and any color can be used for this recipe. If using a variety of colors, the resulting soup could become a muddy color. Orange carrots produce the most appealing soup.

Will other herbs besides thyme work when roasting the vegetables?

Yes, if you do not want to use the recommended thyme, both rosemary and sage would be apt herbs that can be substituted in this soup.

Would there be a meat that would work well in this soup?

The soup is blended with a smooth texture. Meat in the soup would be an opposing texture and not very appealing. If prepared separately and added after the soup is blended, chicken would be a nice accompaniment.

How could this soup be made vegan?

To make the soup vegan, remove the butter and use vegan butter or oil.

Does this soup freeze well?

Yes, the soup freezes easily in airtight containers and will keep for 3-5 months.

Can this soup be served cold?

Yes, if serving cold, the soup may need to be thinned down slightly as it will get thicker as it cools.

Hand holding white creamer jar pouring heavy cream on top of orange colored roasted carrot soup in large white plate bowl on marble surface with stockpot filled with rest of soup in background.

Watch how to make this recipe.

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!

White plate bowl filled with blended orange-colored roasted carrot soup with swirl of heavy cream and chopped cilantro on top sitting on white marble surface.

Roasted Carrot Soup

4.75 from 4 votes
With a combination of carrots and sweet potatoes that are quickly roasted, the base of a slightly sweet soup is created. When a combination of onions and spices is sautéed, this soup becomes well-rounded and full of comforting flavors. After a quick blend, the soup is ready to serve, either hot or cold, with a bit of heavy cream and some cilantro sprinkled on top.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings

Ingredients

For the roasted vegetables

  • 2 lbs carrots cleaned and roughly chopped
  • 1 medium (8 oz) sweet potato cleaned and roughly chopped
  • 2 tbsp olive oil
  • ¾ tsp kosher salt
  • ½ tsp black pepper
  • 3 tsp fresh thyme leaves
  • 1 head garlic

For the soup

  • 2 tbsp unsalted butter
  • 1 medium onion diced
  • ½ tsp kosher salt
  • 1 ¼ tsp coriander seed
  • 1 ½ tsp cumin seed
  • ½ tsp black pepper
  • 1 tsp smoked paprika
  • 6 cups low-sodium vegetable stock

Instructions
 

  • Preheat the oven to 425°F.
  • Chop the cleaned carrots and sweet potatoes into 1-inch pieces and lay them on a parchment-lined baking sheet. Drizzle with the olive oil and rub it over all the vegetables, ensuring they are well coated. Sprinkle with salt, black pepper, and thyme leaves. Cut the top ¼ off the head of garlic, exposing the tops of the cloves. Set in a 12-inch square of aluminum foil, drizzle with 1 tsp olive oil, and tightly wrap in the foil. Place the foiled garlic on the baking sheet alongside the vegetables. Roast the carrots and garlic in the preheated oven until the carrots and sweet potato are beginning to brown and are tender, 30-40 minutes. Remove the garlic when the cloves are soft and turning brown after about 30-35 minutes. Once the vegetables have roasted, remove them from the oven. Open the foiled garlic and allow it to cool.
    2 lbs carrots, 1 medium (8 oz) sweet potato, 2 tbsp olive oil, ¾ tsp kosher salt, ½ tsp black pepper, 1 head garlic, 3 tsp fresh thyme leaves
  • Melt the butter In a 6-quart stockpot over medium heat. Once melted, add the onion and salt. Sauté the onion until it is soft and beginning to brown, 4-6 minutes. Add the cumin seed, coriander seed, black pepper, and smoked paprika. Sauté the spices until they are fragrant and beginning to toast, 2-3 minutes.
    2 tbsp unsalted butter, 1 medium onion, ½ tsp kosher salt, 1 ¼ tsp coriander seed, 1 ½ tsp cumin seed, ½ tsp black pepper, 1 tsp smoked paprika
  • Once the spices are toasted, squeeze the roasted garlic into the mixture, discarding the husk. Add the roasted vegetables and vegetable stock and bring the soup to a boil. Once boiling, reduce the heat to a simmer. Cover and simmer the soup until it is warmed through, 10-12 minutes.
    6 cups low-sodium vegetable stock
  • After the soup has simmered, blend the soup using an immersion blender or blend in batches using a canister blender.
  • Serve the soup with a drizzle of heavy cream, Greek yogurt, or sour cream. Garnish with chopped cilantro or parsley.

Notes

  • Since the soup will be blended once it is cooked on the stove, there is no need to peel the carrots and sweet potato, Peeling is an extra step that takes time and will not have a quantifiable difference in flavor once blended. If there are obvious discolorations or bad spots in the peel, those should be removed.
  • If possible, make sure to use butter when sautéing the onion and spices. Rather than a neutral oil, which is sometimes used when cooking onion, the butter will impart a deeper, more well-rounded flavor that will work well with the sweetness of the carrots and sweet potato.
  • If using a countertop canister blender to blend the soup, you may need to do it in batches. Also, remember to leave an opening for the steam to escape from the canister. Something that is hot could explode if there is no way for the heat to escape.

Nutrition

Serving: 1servingCalories: 139kcal
Course Soup
Cuisine American
Difficulty Easy
Method Cooking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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3 Comments

  1. 4 stars
    I liked this soup but the spice profile didn’t really do it for me, so I added some curry powder after having made it (about an 1/8 tsp per serving when I reheated a bowl) and that really made it for me. I have just been diagnosed pre diabetic so am looking for more vegetarian recipes and I would make this again but adding the curry.

  2. 5 stars
    Absolutely delicious and so easy! My family gave it a thumbs up 👍 Tastes very indulgent but it’s really healthy. My favorite combination!