If you’re searching for a cozy, colorful bowl of comfort that’s as nourishing as it is delicious, look no further than this Roasted Carrot Soup. Each spoonful brings a perfect balance of natural sweetness, earthy spice, and creamy depth. Roasting the carrots intensifies their flavor and creates a beautiful twist on the classic carrot soup. Whether enjoyed as a light lunch or a dinner starter, this recipe will quickly become a household favorite, ready to warm you up on any chilly day!

Roasted Carrot Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Roasted Carrot Soup lies in its simplicity, with each ingredient adding both character and charm to the pot. From the rich depth of roasted carrots to a hint of warming ginger and cumin, every component pulls its weight in both flavor and color.

Carrots (2 pounds, peeled and cut into chunks): The natural sweetness and vibrant orange color make this soup shine—roasting brings out their best.
Olive oil (1 tablespoon): Just enough to help those carrots caramelize and deepen their flavor in the oven.
Salt and freshly ground black pepper (to taste): Essential for enhancing and balancing the flavors throughout.
Yellow onion (1 medium, chopped): Adds savory backbone and subtle sweetness to the base.
Garlic (2 cloves, minced): For aromatic punch and warmth.
Fresh ginger (1 tablespoon, grated): Lends brightness, a gentle zing, and rounds out the sweetness of the carrots.
Vegetable broth (4 cups): The liquid gold that carries all the flavors—use a good quality broth for best results.
Coconut milk (½ cup, optional): For luxurious creaminess and a mellowing hint of coconut.
Ground cumin (1 teaspoon): Brings a toasty, earthy note that pairs beautifully with the roasted vegetables.
Fresh thyme or parsley (for garnish): A fresh, herbal finish to brighten up each bowl.

How to Make Roasted Carrot Soup

Step 1: Roast the Carrots

Start by preheating your oven to 425°F (220°C). Spread the carrot chunks across a baking sheet, drizzle with olive oil, and season generously with salt and pepper. Toss everything together right on the tray, then arrange the carrots in an even layer. Roast them for 25 to 30 minutes, turning once, until they’re golden and just starting to caramelize—their edges should look slightly crisp. This roasting step truly transforms your Roasted Carrot Soup with added flavor and sweetness.

Step 2: Sauté the Onion

While the carrots are roasting, grab a large pot and set it over medium heat. Add a splash of olive oil and toss in your chopped onion. Let the onion cook gently for about 5 minutes, stirring occasionally, until it turns translucent and fragrant. This creates a savory foundation for the soup.

Step 3: Add Aromatics and Spices

Once the onion is soft, add the minced garlic, grated ginger, and ground cumin to the pot. Sauté for 1 to 2 minutes, just until everything becomes aromatic—you’ll smell the ginger and cumin come alive. Be careful not to let the garlic brown, as this could add bitterness.

Step 4: Simmer the Soup

Toss your roasted carrots into the pot and pour in the vegetable broth. Give everything a gentle stir, scraping up any bits from the bottom. Bring the mixture to a simmer and let it bubble gently for around 10 minutes. This step lets all those gorgeous flavors meld together, with the ginger and cumin weaving through the sweet carrots.

Step 5: Blend Until Creamy

Now it’s time to transform your simmered soup into a silky sensation. Use an immersion blender right in the pot—or blend in batches in a countertop blender—until the soup is creamy and velvety smooth. Be sure to blend thoroughly, as the key to fantastic Roasted Carrot Soup is that luscious, uniform texture.

Step 6: Stir in Coconut Milk and Adjust Seasoning

If you’re adding coconut milk, gently stir it in now for a dose of richness and a hint of sweetness. Taste, then season with a pinch more salt and pepper if needed. The coconut milk isn’t essential, but it lifts the soup to another level of silky comfort.

Step 7: Serve and Garnish

Ladle the soup into bowls and sprinkle with chopped fresh thyme or parsley just before serving. These fresh herbs add a pop of color and a last touch of brightness to your Roasted Carrot Soup.

How to Serve Roasted Carrot Soup

Garnishes

There’s no need to overthink the finishing touches: a tumble of fresh thyme or parsley instantly lifts the flavor and visual appeal. For a fancier twist, finish each bowl with a swirl of coconut milk, a sprinkle of toasted pepitas, or even some crispy chickpeas for a playful crunch. The key is to add a flourish that contrasts the soup’s creamy texture.

Side Dishes

This Roasted Carrot Soup pairs delightfully with thick slices of toasted sourdough or a rustic multigrain bread. For a heartier meal, serve it alongside a simple green salad tossed with your favorite vinaigrette. You might even offer a platter of sharp cheese and crackers—it’s all about building a cozy, abundant spread.

Creative Ways to Present

If you’re entertaining, present the soup in small espresso cups as an elegant appetizer, or serve it in hollowed-out bread bowls for a dramatic main course. For a family meal, offer a toppings bar: bowls of toasted seeds, chopped herbs, crumbled feta, and spiced yogurt let everyone create their perfect version of Roasted Carrot Soup.

Make Ahead and Storage

Storing Leftovers

One of the best things about this soup is how well it keeps. Allow any leftovers to cool to room temperature, then transfer them into airtight containers and refrigerate. Roasted Carrot Soup will stay fresh for up to 4 days, and the flavors actually deepen as it sits.

Freezing

If you want to freeze your soup, let it cool completely first. Portion it into freezer-safe containers or zip-top bags, leaving a bit of space at the top for expansion. It will keep beautifully in the freezer for up to 3 months. When you’re ready to enjoy, defrost it overnight in the fridge.

Reheating

To reheat, simply pour the soup into a saucepan and warm gently over medium heat, stirring often until hot. If it thickens in the fridge or freezer, just add a splash of broth or coconut milk to loosen it up. Taste and adjust the seasoning before serving, as flavors can mellow over time.

FAQs

Can I make Roasted Carrot Soup without coconut milk?

Absolutely! The soup is plenty delicious without coconut milk—just a bit lighter and less creamy. You can substitute with a splash of heavy cream or leave it out entirely for a vibrant, dairy-free bowl.

How do I make the soup spicier?

You can add a pinch of cayenne pepper, a spoonful of harissa, or even a diced chili pepper when sautéing the aromatics if you like a bit of heat. Adjust to taste and blend as usual for a spicy Roasted Carrot Soup.

Is this recipe suitable for vegans?

Yes, as written, this Roasted Carrot Soup is vegan, especially when using coconut milk. Make sure your vegetable broth is plant-based, and you’re set for a vegan-friendly meal.

What’s the best way to blend the soup?

An immersion blender is the most convenient since you can blend the soup right in the pot. Otherwise, carefully transfer it in batches to a countertop blender, but be cautious with hot liquids and don’t overfill the blender jar.

Can I add other vegetables?

Absolutely! Roasted sweet potatoes, parsnips, or even a red bell pepper blend wonderfully with the carrots. Keep the carrot base as the star for that classic Roasted Carrot Soup flavor, but don’t be afraid to add in what you have on hand.

Final Thoughts

This Roasted Carrot Soup brings together everything I love about comfort food—simple ingredients, bold flavors, and that soul-warming feeling in every bowl. If you’ve never tried roasting your carrots before blending, you’re in for a treat. I hope you’ll give it a go and maybe even make it your new signature dish. Happy cooking, and enjoy every spoonful!

Roasted Carrot Soup Recipe

★★★★★

5.1 from 30 reviews

Author: Mariam
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A comforting and flavorful recipe for Roasted Carrot Soup that is perfect for chilly days. This soup is velvety smooth and packed with the sweetness of roasted carrots, warmth of ginger, and a hint of coconut milk for creaminess. It’s a delightful blend of flavors that will leave you wanting more.

Instructions

Preheat oven: Preheat oven to 425°F (220°C).
Roast Carrots: Toss the carrot chunks with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized.
Sauté Onion: Heat a large pot over medium heat. Sauté the onion until translucent, about 5 minutes.
Add Flavors: Add garlic, ginger, and cumin; cook for 1-2 minutes until fragrant.
Cook Soup: Add the roasted carrots to the pot along with the vegetable broth. Bring to a simmer and cook for 10 minutes.
Blend: Using an immersion blender, blend the soup until smooth. Alternatively, blend in batches in a blender.
Final Touches: Stir in coconut milk, if using, and adjust seasoning with salt and pepper. Serve hot, garnished with fresh thyme or parsley.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Roasting, Blending, Simmering
Cuisine: American