Creamy Roasted Carrot Soup

The flavor of rich, roasted carrots shines in this soup recipe. Easy to make and as delicious as it gets.
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Time 1 hour
Servings 4
Difficulty Easy

UNITS

SCALE

INGREDIENTS

ROASTED CARROTS

  • 2 lbs Carrots, peeled, cut into 1 cm / ½" pieces
  • 2 tbsp Olive oil , extra virgin
  • ½ tsp Salt

SOUP

  • 1 tbsp Olive oil , extra virgin
  • 1 medium Yellow onion , chopped
  • ¼ tsp Salt
  • 2 cloves Garlic, minced
  • ½ tsp Coriander , ground
  • ¼ tsp Cumin , ground
  • 4 cups Stock , vegetable
  • 2 cups Water
  • 2 tbsp Butter
  • 1 ½ tsp Lemon juice
  • To taste Black pepper , freshly ground

METHOD

  • Preheat the oven to 200°C / 400°F. Line a baking sheet with parchment paper. 
  • Place carrots on baking sheet. Add olive oil and salt. Toss carrots until coated and arrange in a single layer. Roast carrots until they’re fork tender, about 30 to 40 minutes, tossing halfway. 
  • In a Dutch oven or large pot, warm olive oil over medium heat, until shimmering. Add onion and salt. Cook, stirring occasionally, until onion is translucent, about 5 minutes.
  • Add garlic, coriander and cumin. Cook, stirring constantly, until fragrant, about 1 minute. Add stock and water, while scraping up any browned bits from bottom of pot, using a wooden spoon. 
  • Add roasted carrots to the pot. Bring mixture to a boil over medium-high heat, then reduce heat to maintain a gentle simmer. Cook to combine flavors, about 15 minutes. Remove pot from heat and allow it to cool for a few minutes. 
  • Working in batches, transfer the hot soup to a blender. Add butter, lemon juice and black pepper. Blend until smooth and serve. 

NOTES

  • This soup will keep well in the refrigerator for several months
  • Exercise caution when transferring hot soup to blender
  • Add additional butter for a richer variation
  • Garlic bread makes a great pairing
  • Roasting time will vary depending on the variety of carrot used. (i.e. Heirloom carrots roast quickly)