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, peeled and cut diagonally into ½” thick pieces; 1 medium yellow onion, chopped; 2 cloves garlic, pressed or minced; 3 tablespoons extra-virgin olive oil, divided; 1 to 2 tablespoons unsalted butter, to taste; ¾ teaspoon fine sea salt, divided, to taste; ½ teaspoon ground coriander; ¼ teaspoon ground cumin; Freshly ground black pepper, to taste; 1 ½ teaspoons lemon juice, to taste; 4 cups vegetable broth (or water); 2 cups water

Jump to Recipe· 4.3 from 8 reviews

If you are on the hunt for a velvety, comforting bowl to warm your soul, look no further than this Creamy Roasted Carrot Soup Recipe. It combines the deep, natural sweetness of perfectly caramelized roasted carrots with a handful of fragrant spices and a hint of brightness from lemon juice, delivering layers of flavor that dance on your palate. The best part is how magically creamy it becomes without using heavy cream—just wholesome ingredients and a blender do the trick. Whether you’re cooking for a busy weeknight or a cozy weekend meal, this soup promises a satisfying and nourishing experience that truly highlights carrots in their most delicious form.

Ingredients You’ll Need

The image shows a close-up of many carrot sticks spread out on white marbled surface. The carrot sticks are cut in different shapes and sizes, mostly long and thin with some pieces having slant cuts, displaying a bright orange color with smooth, fresh texture. A woman's hand is holding a small bunch of carrot sticks dipped in shiny oil, giving a light glossy shine on the surface of the carrots. The overall look is fresh and natural with an emphasis on the vivid orange color. Photo taken with an iphone --ar 4:5 --v 7

This recipe keeps things wonderfully simple yet thoughtfully balanced. Each ingredient plays a vital role in building that luscious texture and vibrant taste. From the sweetness of carrots to the earthiness of cumin and the zing of lemon juice, every item enhances the character of the soup.

Carrots (2 pounds): The star of the show, roasting them brings out their natural caramel sweetness.
Extra-virgin olive oil (3 tablespoons): Adds richness and helps soften the onions and coat the carrots for roasting.
Fine sea salt (¾ teaspoon, divided): Essential for seasoning and balancing flavors throughout the cooking process.
Medium yellow onion (1, chopped): Provides a sweet background base when sautéed to translucent.
Garlic (2 cloves, pressed or minced): Infuses warmth and depth to the soup’s aroma and taste.
Ground coriander (½ teaspoon): Offers a subtle citrusy note that compliments the carrots beautifully.
Ground cumin (¼ teaspoon): Adds gentle earthiness and warmth without overpowering.
Vegetable broth (4 cups): Boosts flavor complexity while keeping the soup light and vegetarian.
Water (2 cups): Helps thin the soup to the perfect consistency.
Unsalted butter (1 to 2 tablespoons): Finishes the soup with a silky texture and indulgent richness.
Lemon juice (1 ½ teaspoons): Brightens and balances the sweetness with a fresh citrus hit.
Freshly ground black pepper (to taste): Adds a gentle kick and rounds out the flavor profile.

How to Make Creamy Roasted Carrot Soup Recipe

Step 1: Roast the Carrots to Perfection

Start by preheating your oven to 400 degrees Fahrenheit. Peel and slice the carrots diagonally to about half an inch thick. Toss them in 2 tablespoons of olive oil and half a teaspoon of sea salt to coat evenly. Arrange them on a baking sheet in a single layer. Roast until the carrots develop golden, caramelized edges and become tender to a fork’s touch—this typically takes about 25 to 40 minutes depending on the carrot variety. This roasting step is the magic behind the soup’s natural sweetness and depth.

Step 2: Build the Flavor Base

While the carrots are roasting, heat the remaining tablespoon of olive oil in a large soup pot over medium heat. Add the chopped onion along with a pinch of salt and cook until soft and translucent, about 5 to 7 minutes. Then stir in the garlic, coriander, and cumin. Let the spices toast lightly for around 30 seconds until fragrant but not browned, unlocking a fragrant, inviting aroma.

Step 3: Bring It All Together

Pour the vegetable broth and water into the pot, scraping the bottom to dissolve any caramelized bits from the onions and spices—this layer adds wonderful savory depth. Once your carrots are done roasting, add them straight into the pot. Bring everything to a boil, then lower to a gentle simmer and cook for 15 minutes to allow all the flavors to marry beautifully.

Step 4: Blend Until Silky Smooth

Remove the pot from heat and give the soup a few minutes to cool slightly. Transfer it carefully in batches to a blender, being mindful not to overfill. Add in the butter, lemon juice, and freshly ground black pepper. Blend until absolutely smooth and creamy. Taste and adjust seasoning with additional salt, pepper, butter, or lemon juice as you prefer. This blending step transforms the rich roasted carrots and savory broth into an irresistibly luscious bowl of goodness.

How to Serve Creamy Roasted Carrot Soup Recipe

A white shallow pot filled with smooth, bright orange soup that has a creamy texture. A silver spoon rests inside the pot, partially submerged, with a simple swirl in the soup around it. The pot sits on a white marbled surface next to a bunch of fresh green herbs to the top left, a small white dish of golden-brown crispy fried onions to the bottom left, and a dark gray cloth napkin to the right. Behind the pot are stacked white bowls with two matching silver spoons placed on top. The scene is bright and clean. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To take this Creamy Roasted Carrot Soup Recipe to the next level, consider bright garnishes such as a swirl of Greek yogurt or crème fraîche, a sprinkle of toasted pumpkin seeds for crunch, or fresh herbs like chopped parsley or cilantro. A little dollop of herb pesto can also add a fresh herbal contrast that complements the soup’s sweet and earthy flavors.

Side Dishes

This soup pairs wonderfully with crusty bread—think a warm baguette or garlic toast—to soak up every last drop. For a heartier meal, serve alongside a simple mixed green salad dressed lightly with lemon vinaigrette. If you want to add a bit of protein, grilled chicken or toasted croutons are excellent companions that provide satisfying texture balance.

Creative Ways to Present

For a stunning presentation, serve this soup in rustic bowls with a ribbon of chili oil or a dusting of smoked paprika on top. Layered with a crisp side salad or petite crostini, it becomes a chic starter for dinner parties. You can also pour it into small espresso cups as an elegant amuse-bouche guaranteed to impress guests with its silky richness and vibrant color.

Make Ahead and Storage

Storing Leftovers

This Creamy Roasted Carrot Soup Recipe stores beautifully in the refrigerator, covered tightly, for up to four days. The flavors deepen over time, making leftovers even more satisfying. Refrigerate in airtight containers to retain its luscious texture and aromatic qualities.

Freezing

If you want to keep the soup longer, it freezes very well. Portion it into freezer-safe containers or heavy-duty ziplock bags for up to three months. Just be sure to leave some headspace as the soup will expand slightly as it freezes.

Reheating

Reheat gently on the stove over medium-low heat while stirring occasionally to prevent sticking. If the soup has thickened in the fridge or freezer, add a splash of water or broth as needed to restore creaminess. Avoid boiling once reheated to preserve its smooth texture and delicate flavors.

FAQs

Can I make this soup vegan?

Absolutely! Simply omit the butter or substitute it with a vegan butter or a splash of coconut milk to maintain the creaminess without dairy.

What if I don’t have a blender?

You can use an immersion blender directly in the pot for convenience. Alternatively, a food processor will work, but be careful with hot soup and blend in batches if necessary.

Can I use other spices in this Creamy Roasted Carrot Soup Recipe?

Definitely! Spices like ginger, turmeric, or a touch of smoked paprika can add exciting variations. Just adjust amounts to complement the natural sweetness of the carrots.

Is it necessary to roast the carrots first?

Roasting is key because it intensifies the carrots’ sweetness and adds depth through caramelization. You could boil carrots for a quicker version, but the flavor won’t be as rich or complex.

Can I make this soup ahead of time for a dinner party?

Yes, it’s an excellent make-ahead dish. Prepare it a day in advance, refrigerate, and gently reheat before serving. The flavors often improve after sitting overnight.

Final Thoughts

This Creamy Roasted Carrot Soup Recipe has quickly become one of my absolute favorites to share because it’s so approachable yet bursting with deep, satisfying flavor. Its natural sweetness, lovely spice notes, and luscious texture make it irresistible any time of year, whether as a light lunch or elegant dinner starter. I hope you’ll give this recipe a try and enjoy the warmth and comfort it brings to your table as much as I do.