Name: Creamy Roasted Carrot Soup Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 pounds carrots; 1 medium yellow onion, chopped; 2 cloves garlic, pressed or minced; ½ teaspoon ground coriander; ¼ teaspoon ground cumin; ¾ teaspoon fine sea salt, divided, to taste; Freshly ground black pepper, to taste; 3 tablespoons extra-virgin olive oil, divided; 4 cups vegetable broth (or water); 2 cups water; 1 to 2 tablespoons unsalted butter, to taste; 1½ teaspoons lemon juice, to taste

If you’re looking for a cozy, comforting bowl that’s bursting with flavor and velvety smoothness, you’re going to absolutely adore this Creamy Roasted Carrot Soup Recipe. It’s one of those dishes that feels special yet is surprisingly simple to make. When I first tried this, I was blown away by how the roasting really brings out the natural sweetness of the carrots and transforms the soup into a rich, silky delight without needing any cream. Keep reading, because I’m sharing everything you need to nail this recipe at home!

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Why You’ll Love This Recipe

Deep Roasted Flavor: Roasting the carrots caramelizes their natural sugars, creating a rich, sweet base for the soup.
Ultra Creamy Without Cream: Thanks to blending roasted veggies and butter, the soup’s silky texture feels indulgent but light.
Simple Ingredients: You probably have most of these staples in your kitchen already, making it easy to whip up anytime.
Versatile and Easy to Customize: Play with spices or garnishes to match your mood or pantry availability.

A close-up of a smooth, creamy orange soup filling a white bowl, with small black pepper bits sprinkled on top. A silver spoon with a simple floral pattern rests inside the bowl on the right side, partially submerged in the soup. The soup surface is shiny with a few gentle swirls and ripples, and the bowl is set on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Creamy Roasted Carrot Soup Recipe plays a role in balancing flavors and textures. Using fresh carrots that aren’t too old makes a big difference, and the spices add just enough warmth to keep the soup interesting without overpowering the natural carrot sweetness.

Carrots: Fresh and firm carrots roast beautifully, giving you that deep, sweet flavor you want.
Extra-virgin olive oil: Use good quality for roasting and sautéing for best flavor.
Fine sea salt: Enhances the natural sweetness of the carrots and balances the spices.
Yellow onion: Adds a mild sweetness and depth once sautéed.
Garlic: Fresh is best to bring that aromatic kick.
Ground coriander: Gives a subtle citrusy warmth.
Ground cumin: Adds earthiness and a hint of smoky complexity.
Vegetable broth (or water): Broth adds flavor, but water works if you prefer a lighter soup or want to control sodium.
Unsalted butter: Just a bit to round out creaminess and flavor without heaviness.
Lemon juice: A little acidity brightens the whole soup and balances sweetness.
Freshly ground black pepper: For finishing heat and seasoning depth.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this recipe is because sometimes I want a little exotic twist, or I just want to keep things super simple. Feel free to experiment – the base of roasted carrots is a fantastic canvas!

Thai Variation: Swap the lemon juice for lime juice and add a splash of coconut milk for a tropical, creamy vibe that my family goes crazy for.
Spice it Up: Toss in a pinch of smoked paprika or a bit of chili flakes when sautéing the onion for a smoky heat kick.
Vegan & Dairy-Free: Simply skip the butter or replace it with a touch of coconut oil; the soup is still luxuriously creamy.
Add Fresh Herbs: Stir in chopped parsley or cilantro at the end for freshness and color.

How to Make Creamy Roasted Carrot Soup Recipe

Step 1: Roast Your Carrots to Perfection

Start by preheating your oven to 400°F. Peel and slice the carrots on the diagonal into about ½-inch-thick pieces — this helps them roast evenly and caramelize beautifully. Toss them with 2 tablespoons of olive oil and half a teaspoon of salt, making sure each piece is coated. Spread them out in a single layer on a rimmed baking sheet—using parchment makes cleanup a breeze. Roast for 25 to 40 minutes, flipping halfway through. You’ll know they’re ready when the edges are golden and slightly caramelized, and they’re fork-tender. I’ve found heirloom carrots roast quicker, so keep an eye on them; you want that perfect balance of sweet and char.

Step 2: Build Your Flavor Base

While the carrots are roasting, warm the remaining tablespoon of olive oil in a soup pot over medium heat. Add the chopped onion and a quarter teaspoon of salt. Let the onions soften and become translucent, about 5 to 7 minutes, stirring occasionally to prevent sticking. This slow cooking draws out their natural sweetness — a crucial base for the soup. Then, add the garlic, ground coriander, and cumin. Cook, stirring constantly for about 30 seconds to a minute until you can smell those spices blooming — it’s like aromatic magic happening in your kitchen.

Step 3: Bring It All Together

Pour in the vegetable broth and water, scraping up any browned bits from the bottom of the pot — that’s where a ton of flavor hides. Once your carrots come out of the oven, add them into the pot. Bring everything up to a boil, then lower to a gentle simmer for about 15 minutes. This simmering melds the flavors perfectly, and I love that little wait because it builds anticipation for the deliciousness to come.

Step 4: Blend Until Silky Smooth

After simmering, remove the pot from the heat and let it cool just a touch — this makes blending safer and easier. Transfer the soup in batches to your blender, filling only halfway to avoid spills or splatters (trust me on this one!). Blend until completely smooth and creamy. Pour back into the pot and stir in your butter, lemon juice, and black pepper. Taste and adjust with more salt, pepper, butter, or lemon juice as needed — I often add an extra pat of butter for that rich finish. Blend again briefly and get ready to serve.

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Pro Tips for Making Creamy Roasted Carrot Soup Recipe

Carrot Thickness Matters: Cutting carrots evenly ensures they roast consistently without burning or undercooking.
Use a Hand Blender for Fewer Dishes: If you have an immersion blender, blend directly in the pot for less hassle.
Balance Sweetness and Acidity: Lemon juice brightens the soup wonderfully—it brings the flavors to life more than you’d expect.
Avoid Overblending: Blend until smooth but not hot enough to steam the blender lid off, preventing messy kitchen accidents.

How to Serve Creamy Roasted Carrot Soup Recipe

A white bowl filled with smooth, bright orange soup that has light swirls on the surface and a few black pepper specks, with a silver spoon resting inside the bowl on the right side. The bowl sits on a white plate surrounded by fresh, dark green leafy kale, all placed on a light wooden tray with a white marbled surface underneath. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

When it comes to garnishes, I like to keep it simple but impactful. A drizzle of good quality olive oil or a spoonful of tangy Greek yogurt adds richness. Fresh herbs like parsley or chives sprinkled over the top bring freshness and a pop of color. Sometimes, I add toasted pumpkin seeds or a sprinkle of smoked paprika to give a lovely contrast in texture and flavor. These touches really elevate the experience without complicating the prep.

Side Dishes

This soup pairs beautifully with a warm, crusty baguette or some toasted sourdough. I’ve also served it alongside grilled cheese sandwiches for a nostalgic, comforting meal that never fails to satisfy. If you want something lighter, a crisp green salad with a tangy vinaigrette complements the soup’s creamy texture perfectly.

Creative Ways to Present

For special occasions, I like to serve the soup in mini pumpkin bowls or rustic ramekins, garnished with edible flowers or microgreens. You can swirl in a little pesto or drizzle a vibrant chili oil for a pop of color and extra flavor. Setting the table with warm colors and natural textures enhances the cozy vibe this soup naturally brings, making it a showstopper at any dinner party.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge, and it generally keeps well for about four days. When reheating, I prefer warming it gently on the stove to preserve the creamy texture (microwaving works, but stir often to avoid hot spots). If the soup thickens too much after cooling, just whisk in a splash of broth or water when reheating.

Freezing

I’ve frozen this soup multiple times without losing any flavor or creaminess. Let it cool completely before transferring into freezer-safe containers, leaving some headspace for expansion. Thaw overnight in the fridge, then warm on the stove as usual. Just give it a good stir and maybe a bit of fresh lemon juice again to brighten it up after thawing.

Reheating

Reheat your soup over low to medium heat on the stove, stirring occasionally. If it’s thickened too much, add a splash of vegetable broth or water to loosen it up. I never recommend boiling once it’s blended, as it can change the texture and flavor. A gentle warm-up keeps that silky, creamy feel intact.

FAQs

Can I use other types of carrots for this soup?

Absolutely! While standard orange carrots work brilliantly, heirloom varieties add unique colors and can roast a bit faster due to their thinner size. Just adjust roasting times accordingly to avoid burning.
Is this soup truly dairy-free?

The base soup is dairy-free except for the butter addition. For a vegan or dairy-free version, simply omit the butter or substitute it with coconut oil or vegan butter alternatives. The soup remains creamy and delicious.
Can I make this soup in a slow cooker?

While you can roast the carrots separately, the rest of the soup can be assembled and simmered in a slow cooker. However, roasting the carrots ahead of time is key to developing that rich roasted flavor that sets this recipe apart.
What if I don’t have vegetable broth?

Water works fine as a substitute, especially if you adjust salt levels to taste. Using broth adds depth, but the roasted carrots provide so much flavor that the soup still shines without it.
How do I store leftover soup for longer?

Freeze leftover soup in airtight freezer-safe containers for up to several months. Thaw in the fridge overnight and reheat gently on the stove, stirring occasionally to restore smoothness.

Final Thoughts

This Creamy Roasted Carrot Soup Recipe has become my go-to when I want something soothing, flavorful, and downright satisfying without fuss. I love that it’s naturally sweet, creamy, and comforting, yet light enough to enjoy any time of year. I can’t recommend it enough—plus, it’s a great way to get more veggies into your meals! Give it a try; I think you’ll be hooked just like I was.