Description
This creamy roasted carrot soup is a velvety, comforting dish bursting with the natural sweetness and caramelized flavor of perfectly roasted carrots. Made without cream, it uses simple ingredients like olive oil, aromatic spices, and vegetable broth to create a rich, dairy-free soup that’s smooth and layered in taste. Ideal for cozy meals, this recipe yields 4 hearty bowls full of nourishing warmth and subtle zing from lemon juice.
Ingredients
Vegetables
- 2 pounds carrots, peeled and cut diagonally into ½” thick pieces
- 1 medium yellow onion, chopped
- 2 cloves garlic, pressed or minced
Oils and Fats
- 3 tablespoons extra-virgin olive oil, divided
- 1 to 2 tablespoons unsalted butter, to taste
Spices and Seasonings
- 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
Liquids
- 4 cups vegetable broth (or water)
- 2 cups water
Instructions
- Preheat and prepare carrots: Preheat your oven to 400°F (204°C). Line a large rimmed baking sheet with parchment paper for easier cleanup if desired. Peel the carrots and cut them diagonally into pieces about ½ inch thick.
- Roast carrots: Toss the carrots on the baking sheet with 2 tablespoons of olive oil and ½ teaspoon of salt until they are lightly coated. Arrange the carrots in a single layer and roast in the oven for 25 to 40 minutes. Toss once halfway through. Carrots should be caramelized on the edges and easily pierced with a fork when done.
- Sauté aromatics: While the carrots are roasting and nearing completion, heat the remaining 1 tablespoon of olive oil in a Dutch oven or large soup pot over medium heat until shimmering. Add the chopped onion and ¼ teaspoon salt, cooking until the onions soften and turn translucent, about 5 to 7 minutes.
- Add garlic and spices: Stir in the minced garlic, ground coriander, and ground cumin. Cook constantly, stirring, until fragrant, about 30 seconds to 1 minute.
- Add liquids and deglaze: Pour in the vegetable broth and water while scraping up any browned bits from the bottom of the pot with a wooden spoon or spatula to add flavor.
- Combine roasted carrots and simmer: Add the roasted carrots from the oven to the pot. Bring the soup to a boil over high heat, then reduce heat to maintain a gentle simmer. Cook for 15 minutes to allow flavors to meld together.
- Blend the soup: Remove the pot from heat and let the soup cool slightly for a few minutes. Carefully transfer the hot soup in batches to a blender, ensuring not to fill past the maximum fill line to avoid overflow. Blend until completely smooth and creamy.
- Finish and season: Stir in butter, lemon juice, and freshly ground black pepper to taste. Blend again briefly to incorporate. Adjust seasoning by adding more salt, pepper, lemon juice, or butter if desired for richness and brightness.
- Serve and store: Serve warm immediately. Leftover soup will keep refrigerated, covered, for up to four days or frozen for several months.
Notes
- For a variation with Thai flavors, substitute lime juice for lemon juice.
- If you prefer a richer soup, add an extra tablespoon of butter at the end to enhance creaminess.
- Heirloom carrots may roast faster than standard ones—check doneness at 25 minutes.
- This soup is naturally dairy-free except for optional butter; omit butter or substitute with vegan butter to keep it vegan.
- Use vegetable broth for best depth of flavor; water can be used in a pinch for a lighter taste.
- For safety, always allow soup to cool slightly before blending hot liquids to avoid splatter.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
