This ultra- creamy Roasted Carrot Soup is easy, delicious and healthy. Make it on the stove top or use your Vitamix; I’ve got directions for both!
It has been a long, cold and very snowy winter. It’s now March and Mother Nature just dropped another 8 inches on us yesterday, cancelling school for two days and creating a few more cozy excuses for a healthy, hot soup. This Roasted Carrot Soup was perfect to enjoy yesterday; it warmed us all up as we enjoyed a crackling fire and a few laughs. Okay…the fire wasn’t actually crackling as it’s a gas fireplace but we did enjoy it immensely while watching the snow fall. And, considering that last year I didn’t have a fireplace at all and my new house has two, I’m not going to complain one bit! Except, perhaps, about my gas bill…but a hot fire of any kind on a snowy afternoon is worth every penny.
You’re really going to love this Roasted Carrot Soup. I make it in the Vitamix but it could easily be made on the stove then pureed with a hand blender. It makes quite a lot – I’d say about 8 servings – and it’s thick so also quite filling. I started out trying to make a sweet version (the idea was to make a sweet carrot soup similar to the flavors in my Carrot Souffle) but I couldn’t get it quite right so I’ll be working on that in the weeks to come. This spicy, savory version came out terrific, however, with a luxurious texture that you’ll love.
Cumin, ancho chile powder and chipotle pepper powder are the spices I used. I also used two and a half pounds of carrots that I roasted first to bring out the carrot’s natural sweetness, too. I love roasted carrots and will often roast a full five pounds at once then use half for a soup and half for a side dish. You can enjoy the roasted carrots as a side dish while they’re still warm then just toss the remaining roasted carrots into the fridge to make the soup the next day. I’m all for setting things up for an easy meal later on.
- 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, 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
- Preheat oven to 375F.
- 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.
- 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.
- Add all ingredients to Vitamix and blend on high until hot and steamy, about five minutes. Season to taste with salt.
For Stove Top:
- 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.
- Garnish soup with chopped cilantro and lime zest.