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Roasted Carrot Soup

Roasted carrot soup image

This is the simplest recipe showing how to make roasted carrot soup from scratch. To enhance the flavors, carrots are roasted with honey and olive oil. Ready in 30 minutes from start to finish!

Vegetarian roasted carrot soup

There is no cream used, so this roasted carrot soup is dairy-free. It is also gluten-free and if you are vegan and eat honey, then this soup is great for you as well.

Roasted carrot soup is one of the budget-friendly soup recipes for using only a handful of pantry ingredients.

It’s perfect for the winter season and makes for a tasty entrée/starter before your main meal or a light lunch. It’s a nutritious soup, perfect for a healthy lifestyle.

Carrot soup ingredients

How to make a roasted carrot soup

Roast carrots with honey and olive oil. Meanwhile, prep the rest of the ingredients if you haven’t done so and start with sauteing the onion. Make sure it is translucent before you add garlic in.

Roasting carrots with honey

Next, pour in stock and add carrots. Cook for about 5 minutes.

Now you pour in 1.5 cups of cold water. This will reduce the temperature of the soup which means you can blend it right away in your blender.

Making roasted carrot soup

The pureed carrot soup goes back into the pot. You have to bring it to a boil again because you added cold water to it. It might spit so it’s best stirring it at this stage. Now it’s time to taste it. You can add more salt (I don’t usually need to add any as it is flavorful enough) and water if needed. When happy with its taste, turn off and you are ready to serve.

I also have a simpler carrot soup recipe on the blog that is even quicker than this one, if you want to omit the roasting part.

Carrot soup in the blender

What to serve with this lightened-up carrot soup?

Because this creamy carrot soup is light, it’s good to pair it with another dish of your choice that will be your main. Any dinner will go well with this soup and it only depends on the person’s preference.

Here are some ideas:

  • Toast, dinner rolls, bread, breadsticks
  • Grilled cheese
  • Tossed salad
  • Spinach & potato casserole
  • Chicken salad for a protein-rich meal or quinoa salad for a healthier alternative

How to store roasted carrot soup

Store it in an airtight container in the fridge for up to 3-4 days. It can be put in the freezer and thawed when needed. For best results, re-heat on a stovetop.

Bowl of honey roasted carrot soup

Useful tips for making the best roasted carrot soup

  • Make sure to stir the carrots a few times during cooking to avoid burning. It still can happen that some of them (especially the ones with thin tips) can get burnt. Please discard those.
  • Old carrots will need a longer roasting time so please pierce the largest ones with a fork to see if they are done before you take the tray out from the oven.
  • Also, the thinner you slice the carrots the shorter their cooking time!
  • If you want to turn this soup into a 100% vegan carrot soup, then omit the honey and perhaps use a drizzle of maple syrup instead.
  • For a thinner carrot soup, feel free to add more water. For a thicker, use less.
  • The soup contains only a few ingredients so it’s important they are of good quality and they are cooked well.
  • To get a nice creamy carrot soup without lumps, use a stand blender!
Homemade carrot soup in white bowl with bread

Possible variations or add-ons:

  • Fresh flat-leaf parsley as a garnish – or a sprinkle of another fresh herb like marjoram or lemon thyme.
  • Coconut milk (not milk drink) – for extra creaminess. Add this with stock (as much as you like – start with about a half cup, taste and see if you like it).
  • Croutons.
  • Freshly cracked black pepper.
  • Half and half will also work – the amount depends on your liking (try with 1/2–2/3 cup).

More soup recipes for you to try:

  • Broccoli & Celery Soup
  • Tomato & Basil Soup
  • Jalapeno & Potato Soup
Roasted carrot soup recipe
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5 from 5 votes

Roasted Carrot Soup

This is the simplest recipe showing how to make roasted carrot soup from scratch. To enhance the flavors, carrots are roasted with honey and olive oil. Ready in 30 minutes from start to finish!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 4
Calories: 194
Author: Julia

Ingredients

  • 1.5 pounds carrots , peeled (700 grams)
  • 3 tablespoons olive oil
  • 1 tablespoon honey
  • salt , a generous pinch
  • 1 small onion (about 1/2 cup, heaped)
  • 2 garlic cloves
  • 2 cups vegetable stock
  • 2 cups water
Prevent your screen from going dark

Instructions 

  • Preheat oven to 375° Fahrenheit (190° Celsius).
  • Meanwhile: Slice the carrots in quarters lengthwise. Place them onto a baking tray. Drizzle them with about 1 tablespoon of olive oil and honey. Sprinkle some salt over and mix using kitchen tongs or your hand.
    How to make roasted carrot soup step 1
  • Roast the carrots until soft (about 20 minutes), stirring them 2-3 times during cooking.
  • Meanwhile: Peel and mince the onion and garlic clove. In a pot, heat the oil and add onions. Saute on low-medium heat until translucent, stirring occasionally so they don’t get burnt. When ready, add minced garlic and stir until it releases its aroma. Add vegetable stock and bring to a boil.
    How to make roasted carrot soup step 2
  • When the carrots are ready, throw them in the pot and cook for 5 minutes. Remove from heat and pour in 1.5 cups of cold water.
    How to make roasted carrot soup step 3
  • Pour the soup into a blender and blend until smooth.
    How to make roasted carrot soup step 4
  • Pour the soup back into the pot and place it on the stove. Bring to a boil – you will have to stir as it will spit due to its thickness. Taste it and add more salt if needed. Add the rest of the water if the soup is thick to your liking. Bring to a boil and turn off.
  • Enjoy!

Notes

  1. This roasted carrot soup can be easily doubled, tripled,…
  2. It’s perfect for meal prep. It stores well in an airtight container in the fridge for up to 4 days, but it can also be frozen if needed.
  3. Roasting carrots can take longer than 20 minutes. This will depend on their size, on your oven as well as how fresh they are (older take longer to cook).
  4. For more useful tips or if in doubt, please read the full post above this recipe card.
Course: Soup
Cuisine: American
Keyword: Carrot soup recipe
Nutrition Facts
Roasted Carrot Soup
Amount per Serving
Calories
194
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Sodium
 
595
mg
26
%
Potassium
 
570
mg
16
%
Carbohydrates
 
24
g
8
%
Fiber
 
5
g
21
%
Sugar
 
14
g
16
%
Protein
 
2
g
4
%
Vitamin A
 
28667
IU
573
%
Vitamin C
 
12
mg
15
%
Calcium
 
66
mg
7
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
** As an Amazon Associate I earn from qualifying purchases.
Tried this recipe?Follow @happyfoodstube and tag #happyfoodstube
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Comments

  1. Beth says

    12/11/2020 at 15:42

    Yum! This looks so delicious and tasty! My husband is going to love this recipe! I can’t wait to make this!5 stars

    Reply
  2. Maria says

    12/11/2020 at 16:34

    It’s so easy! Pinned already :) will try this tomorrow5 stars

    Reply
  3. Toni Dash says

    12/11/2020 at 17:11

    I loved it! So easy to make and taste really good!!5 stars

    Reply
    • Julia | Happy Foods Tube says

      13/11/2020 at 08:05

      That’s great to hear!

      Reply
  4. Shadi says

    12/11/2020 at 17:17

    My family is going to love this! The flavors are perfect and I can’t wait to try this recipe!5 stars

    Reply
    • Julia | Happy Foods Tube says

      13/11/2020 at 08:05

      Enjoy, Shadi!

      Reply
  5. Michelle says

    12/11/2020 at 23:05

    So good! Roasting the carrots adds so much flavor!5 stars

    Reply

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Julia - Happy Foods Tube Hey! I am Julia. Follow me and I’ll show you that cooking & baking from scratch can be quick, easy and delicious! Read More…

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