I’ve had the pleasure of hosting my father for the past month which for me means a lot of time spent in my kitchen cooking. To know my father is to know that a meal without a bowl of soup is incomplete. And this time around, his number one request was a bowl of “Roasted Carrot Soup”. So, I obliged.
Today, I am sharing with you this delicious recipe that we just can’t seem to get enough of.
Keep in mind that this carrot soup is naturally ultra-creamy. There is no need to add cream unless you really want to. It is a very simple soup to make which makes it even better. You can easily make this recipe your own. Add what you like, take out what you don’t. No hard feelings. I did the same.
So, let’s get into this roasted carrot soup, shall we!!!
What you’ll need – Ingredients
- 4 cups of carrots
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1 chopped medium yellow onion
- 2 cloves garlic, minced
- 4 cups broth (chicken or vegetable)
- 2 cups water
- 1 to 2 tablespoons unsalted butter
- 1 ½ teaspoon lime juice
- Red Pepper flakes, to taste (optional)
- Freshly ground black pepper, to taste
- Chopped green onions for garnish
How To Make The Roasted Carrot Soup -Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Peel the carrots then cut them on the diagonal for each piece to be about ½″ thick at the widest part.
- Place the carrots on the baking sheet. Add 2 tablespoons olive oil and ½ teaspoon of salt. Toss until the carrots are well coated in oil and seasonings. Arrange them in a single layer.
- Roast the carrots until they’re caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway. (Heirloom carrot varieties typically roast in about 25 minutes, but regular carrots typically require 35 to 40 minutes.)
- Once the carrots are almost done roasting, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ½ teaspoon of salt. Cook, stirring occasionally until the onion is softened and turning translucent, 5 to 7 minutes.
- Add the garlic. Cook until fragrant while stirring constantly, about 30 seconds to 1 minute. Pour in the liquid (broth and water), while scraping up any browned bits on the bottom with a wooden spoon or sturdy silicone spatula.
- Add the roasted carrots to the pot when they are out of the oven. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook for 15 minutes, to give the flavors time to meld.
- Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!).
- Blend.
- Bring the blended mixture back to the pot then add the butter, lime juice, and red pepper flakes. Let it simmer for 5-10 minutes. Add additional salt and pepper if necessary. Add another tablespoon of butter if you’d like more richness, or a little more lemon juice if it needs more zing.
- Ladle the soup in a bowl, add the green onions for garnish and serve.
I hope you enjoy this delicious creamy roasted carrot soup. Feel free to share with me below how you feel about it once you try it for yourself.
NOTES on The Roasted Carrot Soup
This recipe was modified from cookieandkate. You can save it in the refrigerator, covered, for about four days, or for several months in the freezer.
You may substitute the broth for water. So instead of 4 cups of broth + 2 cups of water, use 6 cups of water.
If you choose to use nothing but water, you may need to adjust your seasoning a bit (salt & Pepper).
