Roasted Carrot Soup

If you’re like me, a heartwarming soup made with seasonal vegetables never disappoints over Winter. And from my weekly rotation, this Roasted Carrot Soup has to be one of my favorites. Simple to make and affordable, this soup is creamy, satisfying and boasts delicious sweet flavors from roasted carrots. It’s also a great make-ahead and freezer friendly recipe. The perfect soup to cozy up to on colder days!

The process of roasting the carrots in the oven prior to blending them gives this soup a more intense flavor. Roasting carrots condenses their flavor and brings out their sweetness by caramelizing the natural sugars found within them. If you’ve already made my Creamy Roasted Cauliflower Soup, you will be familiar with the roasting method for this recipe. 

One thing is for certain, roasting the carrots is absolutely vital to this recipe. Choosing not to will make this soup considerably more bland.

How to store this Roasted Carrot Soup 

After making and enjoying this soup – if you have any leftovers – you can store them in the refrigerator or in the freezer. This makes it a perfect make ahead recipe too. 

• In the refrigerator: store it in an airtight container in the fridge for up to 4-5 days. Reheat your soup portions on the stovetop or in the microwave. Note: this soup can thicken slightly while cooling down to room temperature. The soup will thin out again when reheated, but you will likely need to add in a few extra splashes of water or heavy cream to reach your desired soup texture.
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the soup thaw in the fridge before heating it through on the stovetop or in the microwave. Stir a few splashes of water or heavy cream to reach your desired soup texture.

What to serve with this soup

This roasted carrot soup is deliciously creamy and satisfying enough that you can simply enjoy it on its own, with some crusty bread and some crème fraiche (or heavy cream). 

You can also enjoy it topped with fresh herbs, like parsley , chive or tarragon, or chopped nuts, such as hazelnuts or walnuts for crunch. 

You can enjoy serving this soup with a winter salad like a Salade Lyonnaise or Classic French Lentil Salad, a slice of Quiche Lorraine, of Spinach and Cheese Quiche or a Croque-Monsieur. 

Cooking notes:

• I like to keep the seasonings simple for this soup and only use salt and black pepper. However, feel free to get creative if you would like: a pinch of curry powder is amazing! A pinch of nutmeg or a pinch of paprika work wonderfully here as well. 
• If you get your hands on organic carrots, you do not necessarily need to peel them (the skins are full of nutrients). If you choose not to peel them, scrub them well with a veggie brush to remove all the excess dirt. 
• This recipe serves 2 individual bowls of soups. You can easily double the recipe quantities to serve more.
• If you decide to double the quantities, make sure to not overcrowd the roasting pan with the vegetables. Arrange them in a single layer with space between each piece. If you need to use more than one baking sheet to accomplish this, definitely do so.

I hope you’ll love this Roasted Carrot Soup as much as I do! If you have any questions, please leave a comment. 

More Soup recipes you may like

• Classic French Lentil Soup
• Creamy Roasted Cauliflower Soup
• Classic French Carrot Soup (Potage Crecy)
• Provencal Garlic Soup (Aigo Boulido)
• Creamy Leek & Potato Soup (Soupe Vichyssoise) 
• Split Pea Bacon Soup (Potage Saint Germain)
• Smoked Ham Hock Bean Cabbage Soup (Garbure)

Roasted Carrot Soup

Print Recipe

Serves: 2

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

1.3 lbs (600g) carrots, chopped into 1 inch pieces
2 tbsp (30ml) Extra Virgin Olive Oil
½ tsp salt
¼ tsp freshly ground black pepper

1 tbsp unsalted butter
3 tbsp (15ml) Extra Virgin Olive Oil (total for roasting and sautéing)
½ onion, peeled and diced
2 garlic cloves, peeled and roughly chopped
4 cups (1L) low-sodium vegetable stock or chicken stock

Optional, for garnish :
Crème fraiche
Crusty bread

Instructions

Preheat your oven to 400°F (205°F) with a rack in the middle. Line a large baking sheet with foil.

Step 2 – Toss the carrot pieces onto the prepared baking sheet. Drizzle with 2 tablespoons of extra virgin olive oil, sprinkle with salt and black pepper and toss to coat the carrot pieces evenly. Arrange the carrots in a single layer onto the baking sheet. Bake for 20-30 minutes, tossing halfway until the carrots are charred on the bottom (note: the bottoms will char before the tops will, so keep a close eye).

Step 3 – When the carrot is almost done roasting, melt the butter in a Dutch oven or large pot over medium heat. Add 1 tbsp extra virgin olive oil. Add the onion and garlic, and cook for 4-5 minutes, stirring occasionally, until translucent and fragrant.

Step 4 - Add the broth. Add the roasted carrots. Turn the heat to high to bring to a boil, then immediately lower heat to medium to bring to a simmer. Boil for 5-10 minutes and remove from the heat, once the carrots have softened (but not broken apart).

Step 5 - Blend the soup (with a hand blender or in a processor) until smooth. If the soup at this point is too thick for your liking, add some water while you blend (1/4 cup at a time). Taste and adjust seasoning if needed, with salt.

Step 6 - For serving, ladle the soup into individual bowls. Top with little swirls of crème fraiche, crusty bread chunks and freshly ground black pepper.