Description
This Creamy Roasted Carrot Soup is a rich, comforting, and ultra creamy soup made without cream. Featuring caramelized roasted carrots, fragrant spices, and a touch of butter and lemon juice, it delivers deep, complex flavors perfect for any season. It’s easy to prepare, vegan-adaptable, and can be stored for days, making it an ideal wholesome soup for lunch or dinner.
Ingredients
Scale
Vegetables
- 2 pounds carrots
- 1 medium yellow onion, chopped
- 2 cloves garlic, pressed or minced
Seasonings & Spices
- ½ teaspoon ground coriander
- ¼ teaspoon ground cumin
- ¾ teaspoon fine sea salt, divided, to taste
- Freshly ground black pepper, to taste
Liquids & Fats
- 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
Instructions
- Preheat and prepare carrots: Preheat the oven to 400°F. Peel the carrots and cut them diagonally into ½” thick pieces. Place them on a large rimmed baking sheet lined with parchment paper for easy cleanup.
- Roast carrots: Drizzle 2 tablespoons of olive oil over the carrots and sprinkle with ½ teaspoon salt. Toss to coat evenly and arrange in a single layer. Roast for 25 to 40 minutes, tossing halfway through, until the carrots are caramelized on the edges and tender when pierced with a fork.
- Sauté onions: While carrots roast, heat the remaining 1 tablespoon olive oil in a Dutch oven or soup pot over medium heat until shimmering. Add the chopped onion and ¼ teaspoon salt. Cook, stirring occasionally, until onions are softened and translucent, about 5 to 7 minutes.
- Add garlic and spices: Add the minced garlic, ground coriander, and ground cumin to the pot. Stir constantly and cook until fragrant, about 30 seconds to 1 minute.
- Add liquids: Pour in the vegetable broth and water, scraping any browned bits off the bottom of the pot with a wooden spoon or silicone spatula for extra flavor.
- Combine roasted carrots: Add the roasted carrots to the pot. Bring the soup to a boil over high heat, then reduce to a gentle simmer. Cook for 15 minutes to blend flavors.
- Blend the soup: Remove the pot from heat and allow the soup to cool slightly for a few minutes. Carefully transfer the soup in batches to a blender, filling only to the maximum fill line to prevent overflow. Blend until completely smooth.
- Finish and season: Stir in the butter and lemon juice, then add freshly ground black pepper. Adjust salt and pepper to taste. If desired, add an extra tablespoon of butter for richness or more lemon juice for brightness. Blend briefly again to combine.
- Serve and store: Serve the soup warm. Store leftovers covered in the refrigerator for up to four days or freeze for several months.
Notes
- This recipe yields approximately 4 bowls or 6 cups of soup.
- The soup is creamy without any cream, relying on roasted carrots and butter for richness.
- Vegetable broth can be substituted with water to reduce sodium content.
- A Thai variation can be made by substituting lemon juice with lime juice.
- The soup keeps well refrigerated for about four days or can be frozen for several months.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 235
- Sugar: 14 g
- Sodium: 1133.5 mg
- Fat: 14 g
- Saturated Fat: 3.4 g
- Unsaturated Fat: 10.6 g
- Trans Fat: 0 g
- Carbohydrates: 28.2 g
- Fiber: 6.9 g
- Protein: 2.6 g
- Cholesterol: 7.6 mg
