Creamy Roasted Carrot Soup

Give me a bowl of creamy roasted carrot soup, and I’m in heaven. It boasts a spectacular mouthfeel, a robust roasted flavor, and I love how easy it is to make.

Nothing warms me up quite like a thick, creamy roasted carrot soup. The mouthfeel is super satisfying, with the sweetness of the carrots shining through, accompanied by a beautiful complexity that makes it incredibly filling. From the steam wafting out of the bowl to each spoonful warming you from the inside out, it’s a comforting experience, to say the least. Even better is the ease with which it comes together—after all, who doesn’t love a practically effortless soup?

Why You’ll Love Roasted Creamy Carrot Soup

Luxurious texture – Yogurt plays a significant role in this, as does cooking the carrots until they are very soft and then thoroughly pureeing the soup. These factors combine to create the creamiest, richest, most sublime pot of bisque like soup.

Very filling – Unlike some pureed soups that leave you wanting more, this one is different. It eats like a meal yet doesn’t weigh heavy on the stomach.

Healthy – Packed with a generous serving of vegetables, minimal fat, and some protein in every bowl, this healthy carrot soup a nutritious choice.

Spicy Carrot Soup – This recipe uses ancho chile powder and chipotle pepper powder, giving the soup a kick that livens up the flavor. The spice, combined with other fresh elements, breaks up the richness and keeps you coming back for more.

Roasted Carrot Soup Ingredients Notes

To make roasted carrot soup, gather the following ingredients:

• Carrots: Opt for healthy, firm carrots with deep, uniform coloring and a smooth shape, avoiding excessive cracks. It’s even better if the green tops are attached and vibrant.
• Sweet Onion: This adds another layer of sweetness that complements the carrots’ natural sweetness.
• Yogurt: As mentioned, plain yogurt contributes to the soup’s creamy and luxurious texture. The milky richness, combined with the smooth, pureed carrots, creates an excellent consistency.
• Cilantro: A top-notch garnish for roasted carrot soup, cilantro enhances the flavor and aroma, adding a special touch to each bowl. Simultaneously, it deepens the carrot flavor and brings delightful freshness to every serving.
• Broth: Choose either chicken or vegetable broth. The purpose of the broth is to help the soup achieve a fluid, soup-like consistency without diluting any flavor.
• Lime: Both zest and juice contribute a touch of bright, fruity acidity to the soup, enhancing its overall flavor profile.

How to Make Roasted Carrot Soup

1. Roast: Remove the green tops from the carrots if they’re still intact, then toss them in olive oil. Once done, spread them on a baking sheet in a single layer and roast for about an hour or until soft. Don’t forget to toss them around at the 30-minute mark.
2. Saute: While the carrots roast, sauté the aromatics for the soup. Add onions to a pot or Dutch oven over medium heat and cook until softened. Then, add the garlic and cook until fragrant.
3. Blend: There are two ways to blend the soup, depending on what you have on hand. Option one is to add all the ingredients to a high-powered blender and blend for about five minutes until smooth. Alternatively, add everything to a pot and use an immersion blender to blend the roasted carrot soup until smooth.
4. Garnish: Once the roasted carrot soup is smooth and ready to eat, ladle it into bowls, garnish, and serve.

Variations, Substitutions, and Cooking Tips

Sweeten the soup naturally – Stevia, honey or maple syrup are healthier alternatives to white sugar.

Experiment with garnishes – Fried shallots can accompany the cilantro, or perhaps garlic chips or roasted broccolini is more to your speed. Croutons, toasted seeds, spiced yogurt, olive oil, sour cream, crème fraîche, caramelized onions or bacon bits are tasty additions as well. Try different things to see what you like best. A textural element is the best way to finish off a creamy soup.

Spicy carrot soup alternatives – To enhance the spiciness of this carrot soup, consider experimenting. You can use fresh peppers like jalapeños, serranos, or habaneros, adjusting the quantity based on your preferred level of heat. Additionally, adding hot sauce, red pepper flakes or Sriracha or exotic choices such as gojuchang, or harissa can intensify the spiciness. Taste as you go and gradually add the spiciness until it reaches your desired level.

Safety first – When blending relatively hot soup with a stand blender, remove the lid insert and hold a kitchen towel over the hole to prevent hot soup splatter.

Storage and Freezer Tips

Whether you want to store roasted carrot soup in the fridge or freezer, the first step is storing it in an airtight container. Opt for a lidded container if you plan to refrigerate leftover soup. Alternatively, divide any leftovers into portions and keep them in freezer bags or smaller containers if you plan to freeze the soup.

How to Reheat

Add leftover soup to a saucepan or pot, thaw if reheating from frozen, and heat over medium while stirring frequently until the soup reaches 165°F. There is no need to cover. Alternatively, you can use the microwave. Reheat in 30-45 second intervals until hot. Once again, aim for 165°F to align with food safety standards. Feel free to loosely cover it with a microwave-safe food storage lid for more even heating.

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Roasted Carrot Soup

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 15 minutes

This ultra-creamy Roasted Carrot Soup is easy, delicious, and healthy.

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Ingredients

• extra-virgin olive oil
• 2 1/2 pounds whole carrots
• 1 sweet onion, chopped
• 4 large garlic cloves, minced
• 1/3 cup plain yogurt
• 2 cups chicken stock
• 1 cup water
• 2-4 tbsp sugar (more to taste)
• 3 teaspoons ground cumin
• 1/2 teaspoon ancho chile powder
• 1/4-1/2 teaspoon chipotle pepper powder (optional), to taste; I prefer 1/2 teaspoon because I like it spicier
• juice of 1/2 lime, zest some first to use as a garnish
• 2-3 teaspoons kosher salt, to taste
• 1/2 cup chopped cilantro, for garnishing

Instructions

1. Preheat oven to 375°F.
2. Drizzle a small amount of olive oil over carrots, just enough to coat, then toss and spread into a single layer. Roast carrots until soft when poked with a fork; about an hour, tossing once during baking.
3. Meanwhile, saute onions over medium heat in a large skillet (use a dutch oven if making entire recipe on stove top) until starting to soften, about five minutes. Add garlic, stir and cook another minute. Set aside.

For Blender or Vitamix:

1. Add all ingredients to blender or Vitamix and blend on high until hot and steamy, about five minutes. Season to taste with salt.

For Stove Top:

1. Add carrots and the rest of the ingredients to onion/garlic mixture. Bring to a boil, reduce heat and simmer at least 15 minutes. Using a hand blender, puree soup until very smooth. Season to taste with salt.

For BOTH:

1. Garnish soup with chopped cilantro and lime zest.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 177Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 993mgCarbohydrates: 35gFiber: 5gSugar: 25gProtein: 4g

This data was provided and calculated by Nutritionix.

More delicious soup recipes:

• Orange Carrot Ginger Soup
• Lentil Soup Recipe with Parmesan & Smoked Sausage
• Roasted Butternut Squash Soup
• Roasted Cauliflower Soup
• Loaded Potato Soup Recipe – Creamy Cheese & Bacon
• Chicken Tortilla Soup with Hatch Chiles

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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