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Roasted Carrot Soup Recipe

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★★★★★

4.7 from 137 reviews

A creamy, comforting roasted carrot soup featuring tender roasted carrots, aromatic spices, and a touch of cream. Perfect for a cozy meal, this soup combines the sweet earthiness of roasted carrots with warm spices and smooth texture.

Ingredients

Scale

Vegetables

  • 2 lbs carrots
  • 1 ¼ cups diced yellow onion (about 1 large onion)
  • 1 ½ Tablespoons minced garlic

Spices and Seasonings

  • Salt and pepper (to taste)
  • 1 teaspoon coriander
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon table salt (plus more to taste)

Liquids and Fats

  • 1 ½ Tablespoons olive oil
  • 2 Tablespoons salted butter
  • 2 Tablespoons dry white wine (or substitute with white grape juice or apple cider vinegar)
  • 4–5 cups chicken broth (may substitute vegetable broth)
  • ⅔ cup heavy cream

Instructions

  1. Preheat and prepare carrots: Preheat your oven to 425°F (220°C). Wash and dry the carrots, remove the ends, and cut each carrot into three pieces. If the thicker ends are very thick, cut them in half lengthwise for even cooking.
  2. Oil and season carrots: Place the carrot pieces in a large bowl, add olive oil, salt, and pepper, then toss well so the carrots are evenly coated with oil.
  3. Roast the carrots: Line a rimmed baking sheet with parchment paper and arrange the carrots in a single even layer. Bake for 25-30 minutes at 425°F (220°C), or until the carrots are tender and easily pierced with a fork. Set aside once done.
  4. Sauté aromatics: Heat salted butter in a large pot or Dutch oven over medium heat. Add diced onion and cook for 5-7 minutes until softened.
  5. Add garlic and spices: Stir in the minced garlic and cook for about 30 seconds until fragrant. Add coriander, smoked paprika, dried thyme, and salt; stir briefly to combine with the onion and garlic mixture.
  6. Incorporate roasted carrots: Add the roasted carrots into the pot and stir well to mix with the aromatics and spices.
  7. Deglaze with wine: Slowly drizzle in the white wine. Use your spatula or spoon to scrape up any browned bits on the bottom of the pot. Cook until the wine has completely evaporated.
  8. Add broth and simmer: Slowly pour in the chicken or vegetable broth. Bring the soup to a simmer and let cook for 5-10 minutes to blend flavors.
  9. Blend the soup: Reduce heat to low. Use an immersion blender directly in the pot or transfer the soup in batches to a blender. Blend until completely smooth. Then return the soup to the pot if blended in batches.
  10. Finish with cream and season: Stir in the heavy cream until fully combined. Taste and add additional salt if needed.
  11. Serve: Serve the soup warm, optionally garnished with a drizzle of cream, a dollop of sour cream, croutons, or pepitas.

Notes

  • You can substitute dry white wine with white grape juice or a splash of apple cider vinegar if avoiding alcohol.
  • Vegetable broth can be used instead of chicken broth for a vegetarian option.
  • When blending hot soup in a blender, do so in batches and hold the lid down firmly to prevent splatters.
  • Adjust seasoning at the end according to your taste preferences.

Keywords: roasted carrot soup, creamy carrot soup, roasted vegetable soup, fall soup, comforting soup, easy carrot soup

Find it online: https://miarosetti.com/roasted-carrot-soup-recipe/