I’m sharing my Creamy Roasted Carrot Soup because a single unexpected ingredient turns humble roasted carrots into a bowl of surprising layers.

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I never thought a tray of roasted carrots could steal the show, but this Roasted Carrot And Ginger Soup surprised me. Roasting concentrates the carrots into something almost caramelized, and a bright bit of fresh ginger wakes it up so it never gets cloying.

Ive been calling it my Creamy Roasted Carrot Soup because the texture fools people into thinking its richer than it is. Little spice notes pop up that make you guess whats next, you taste it and keep wondering.

Simple, surprising, not at all what you expect from a side vegetable I used to ignore.

Ingredients

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Carrots: Sweet, fibre rich root; packed with beta carotene and vitamin A, helps eye health.
Onion: Gives savory depth, some carbs and quercetin antioxidants, boosts flavor and aroma.
Garlic: Pungent, has allicin for immune support, adds a warm garlicky zing.
Ginger: Fresh ginger adds warmth and zing, anti inflammatory and eases digestion a bit.
Cumin: Brings earthy, toasty notes, low calorie, makes the soup taste more savory.
Vegetable stock: Gives body and umami, adds minerals without many extra calories or fat.
Butter: Gives silky richness, fat for mouthfeel and helps carry the other flavors.
Cream or coconut milk: Adds creaminess and fats, makes the texture lusher and smoother.
Lemon juice: Brightens the bowl, adds tartness that balances the carrots natural sweetness.

Ingredient Quantities

2 lb (900 g) carrots

2 tbsp olive oil

1 large yellow onion

3 garlic cloves

1 tbsp fresh ginger

1 tsp ground cumin

4 cups vegetable stock (1 L)

2 tbsp unsalted butter

1 tsp kosher salt

1/4 tsp black pepper

1 tbsp honey or maple syrup optional

1/2 cup heavy cream or coconut milk optional

1 tbsp lemon juice optional

4 sprigs fresh thyme

parsley or chives for garnish optional

How to Make this

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1. Preheat oven to 400°F (200°C). Trim and peel 2 lb carrots, cut into uniform 1 inch pieces or thick coins so they roast evenly, toss with 2 tbsp olive oil, 1/2 tsp kosher salt, a pinch of the black pepper, and the 4 sprigs thyme, spread in one layer on a rimmed baking sheet.

2. Roast carrots 25 to 35 minutes, turning once, until edges are caramelized and soft, you want some browning for flavor but not burned.

3. While carrots roast chop 1 large yellow onion, mince 3 garlic cloves and 1 tbsp fresh ginger, measure 1 tsp ground cumin and have 4 cups vegetable stock ready.

4. In a large pot melt 2 tbsp unsalted butter over medium heat, add the chopped onion and cook 6 to 8 minutes until soft and translucent, scraping up any browned bits, then add garlic, ginger and cumin and cook 1 to 2 minutes until fragrant.

5. When carrots are done add them to the pot, reserve one or two roasted pieces for garnish if you want, pour in the 4 cups vegetable stock and scrape the baking sheet with a splash of stock to get all the browned flavor into the pot, bring to a gentle simmer for 8 to 10 minutes to marry flavors.

6. Remove and discard the thyme sprigs, then blend the soup until smooth with an immersion blender right in the pot or in batches in a stand blender, be careful of hot splashes and dont overfill the blender.

7. Return soup to low heat, stir in 1/2 cup heavy cream or coconut milk if using, and 1 tbsp honey or maple syrup if you’d like a touch of sweetness; warm gently but dont boil.

8. Taste and adjust seasoning with the remaining kosher salt (about 1/2 tsp left to reach 1 tsp total), the 1/4 tsp black pepper, and 1 tbsp lemon juice to brighten the soup, add small amounts and taste as you go.

9. Serve hot, garnished with chopped parsley or chives and the reserved roasted carrot pieces, a small swirl of cream looks nice too.

Equipment Needed

1. rimmed baking sheet (for roasting the carrots in one layer, so they brown)
2. sharp chef’s knife for trimming peeling and cutting the carrots
3. vegetable peeler
4. sturdy cutting board
5. large mixing bowl to toss carrots with oil and salt
6. tongs or spatula to turn the carrots while roasting
7. large heavy bottom pot or Dutch oven for the soup
8. immersion blender or a high speed blender (blend hot soup in batches, dont overfill)

FAQ

Can I make this soup vegan?

Yes. Swap the butter for extra olive oil or coconut oil, use full fat coconut milk instead of heavy cream, and use maple syrup in place of honey. The roasted carrots and ginger still give lots of richness so it wont feel thin.

How do I keep the soup from being too sweet or too bland?

Roasting makes carrots sweeter so taste and adjust at the end. Add lemon juice or a splash of vinegar to brighten, more salt to bring out flavor, or extra cumin and ginger for spice. Little tweaks go a long way.

Can I make this ahead or freeze it?

Yes. Refrigerate for 3 to 4 days, or cool completely and freeze up to 3 months in airtight containers. Thaw overnight in the fridge and reheat gently on the stove, stirring so it heats evenly.

What is the safest way to blend very hot soup?

An immersion blender is easiest, no splatter. If using a countertop blender, fill jars only two thirds full, remove the center cap so steam can escape and cover with a towel, blend in batches. Hot liquid can explode so be careful.

How do I get the soup silky smooth like restaurant style?

Blend thoroughly until totally smooth, then pass through a fine mesh sieve if you want extra silkiness. Stir in butter or cream off the heat for a glossy finish, its a small trick that makes it feel decadent.

Any good substitutions or flavor variations?

Sure. Add roasted parsnip or sweet potato for depth, use chicken stock if you like, swap thyme for rosemary or sage, or add a pinch of smoked paprika or curry powder for warmth. Maple and orange juice pair great with carrot too.

Roasted Carrot Soup Recipe Substitutions and Variations

Carrots: sweet potatoes, butternut squash, or parsnips. Sweet potatoes give a sweeter, silkier soup; roast the same temp but they might take a little longer so check with a fork. If you use squash you may need slightly less stock since it purees super creamy.
Onion: shallots, leeks, or fennel. Shallots are milder and more delicate, leeks add a gentle sweet note, fennel brings a faint anise flavor that actually pairs really well with carrots.
Heavy cream or coconut milk: Greek yogurt, cashew cream, or evaporated milk. Temper yogurt by stirring a bit of hot soup into it first so it wont curdle. For cashew cream soak raw cashews then blend with water till very smooth.
Unsalted butter: olive oil, ghee, or vegan butter. Olive oil keeps things lighter, ghee adds a nutty richness and stands up to heat, vegan butter works if you want dairy free.

Pro Tips

– Roast smart, not fast: don’t crowd the pan, give each carrot some space so they brown instead of steam. If you want deeper sweetness, toss a little maple or honey on the carrots in the last few minutes of roasting, it caramelizes without turning bitter.

– Bloom the spices and time the aromatics: quickly toast the cumin in the fat so it gets fragrant, but add garlic and ginger later so they keep their bright punch. Burnt garlic or ginger = bitter, so watch the heat.

– Blend safely, get it silky: let the hot soup cool a bit before filling a blender (only fill halfway), vent the lid and hold it with a towel. For restaurant smoothness, push the finished puree through a fine mesh strainer, you’ll lose a bit of volume but gain velvet texture.

– Finish and taste gradually: add cream or coconut milk slowly and never boil after adding it, and add acid last, a little lemon will wake the whole thing up. Save a couple roasted pieces, crisp them briefly in a pan for garnish, and use fresh herbs at the end so they stay bright.

Roasted Carrot Soup Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’m sharing my Creamy Roasted Carrot Soup because a single unexpected ingredient turns humble roasted carrots into a bowl of surprising layers.

Servings

servings

Calories

227

kcal

Equipment: 1. rimmed baking sheet (for roasting the carrots in one layer, so they brown)
2. sharp chef’s knife for trimming peeling and cutting the carrots
3. vegetable peeler
4. sturdy cutting board
5. large mixing bowl to toss carrots with oil and salt
6. tongs or spatula to turn the carrots while roasting
7. large heavy bottom pot or Dutch oven for the soup
8. immersion blender or a high speed blender (blend hot soup in batches, dont overfill)

Ingredients

2 lb (900 g) carrots
2 tbsp olive oil
1 large yellow onion
3 garlic cloves
1 tbsp fresh ginger
1 tsp ground cumin
4 cups vegetable stock (1 L)
2 tbsp unsalted butter
1 tsp kosher salt
1/4 tsp black pepper
1 tbsp honey or maple syrup optional
1/2 cup heavy cream or coconut milk optional
1 tbsp lemon juice optional
4 sprigs fresh thyme
parsley or chives for garnish optional

Directions

Preheat oven to 400°F (200°C). Trim and peel 2 lb carrots, cut into uniform 1 inch pieces or thick coins so they roast evenly, toss with 2 tbsp olive oil, 1/2 tsp kosher salt, a pinch of the black pepper, and the 4 sprigs thyme, spread in one layer on a rimmed baking sheet.
Roast carrots 25 to 35 minutes, turning once, until edges are caramelized and soft, you want some browning for flavor but not burned.
While carrots roast chop 1 large yellow onion, mince 3 garlic cloves and 1 tbsp fresh ginger, measure 1 tsp ground cumin and have 4 cups vegetable stock ready.
In a large pot melt 2 tbsp unsalted butter over medium heat, add the chopped onion and cook 6 to 8 minutes until soft and translucent, scraping up any browned bits, then add garlic, ginger and cumin and cook 1 to 2 minutes until fragrant.
When carrots are done add them to the pot, reserve one or two roasted pieces for garnish if you want, pour in the 4 cups vegetable stock and scrape the baking sheet with a splash of stock to get all the browned flavor into the pot, bring to a gentle simmer for 8 to 10 minutes to marry flavors.
Remove and discard the thyme sprigs, then blend the soup until smooth with an immersion blender right in the pot or in batches in a stand blender, be careful of hot splashes and dont overfill the blender.
Return soup to low heat, stir in 1/2 cup heavy cream or coconut milk if using, and 1 tbsp honey or maple syrup if you'd like a touch of sweetness; warm gently but dont boil.
Taste and adjust seasoning with the remaining kosher salt (about 1/2 tsp left to reach 1 tsp total), the 1/4 tsp black pepper, and 1 tbsp lemon juice to brighten the soup, add small amounts and taste as you go.
Serve hot, garnished with chopped parsley or chives and the reserved roasted carrot pieces, a small swirl of cream looks nice too.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.