This creamy and filling Roasted Carrot Soup, made with tomatoes and Greek yogurt, is both healthy and delicious. It’s the perfect comforting dish with simple ingredients that are easy to prepare. The roasted carrots provide a naturally sweet and rich flavor, while the tomatoes and yogurt give the soup a smooth, creamy texture. It’s a wonderful meal for cozy nights or as a light, nutritious appetizer.

Why You’ll Love This Recipe

Roasted Carrot Soup is a delightful, flavorful dish that’s both comforting and nourishing. Roasting the carrots and garlic brings out their natural sweetness, while the tomatoes add depth and acidity. The Greek yogurt adds a creamy finish, making the soup rich and velvety. This recipe is not only delicious but also versatile; you can easily make it vegan by swapping Greek yogurt for coconut milk. Plus, it’s easy to prepare and comes together in just over an hour, making it an ideal dish for busy weeknights or a special homemade lunch.

Ingredients

1 ½ pounds carrots, peeled and cut into ½-inch slices (about 6 large carrots)
1 large yellow onion, thinly sliced
4 cloves garlic, peeled and left whole
2 tablespoons extra-virgin olive oil
1 ½ teaspoons kosher salt (divided, plus additional to taste)
1 teaspoon ground cumin
¼ teaspoon ground black pepper (plus additional to taste)
2 cans whole peeled tomatoes (28-ounce cans)
1 teaspoon dried basil
½ cup plain Greek yogurt (plus additional for serving, or coconut milk for vegan/dairy-free)
Fresh basil (optional, for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Place racks in the upper and lower thirds of the oven and preheat to 400°F (200°C). Generously coat two baking sheets with cooking spray.
In a large bowl, combine the carrots, onions, and garlic. Drizzle with olive oil, then sprinkle with 1 teaspoon salt, cumin, and pepper. Toss to coat evenly, then spread the vegetables in a single layer on the baking sheets, ensuring they don’t crowd one another.
Roast the vegetables for 25 to 30 minutes, turning twice, until tender and browned. Let cool on the pans for 10 minutes.
While the vegetables cool, drain the juice from the tomato cans into a small bowl or measuring cup. Set aside.
In two batches, add half of the roasted vegetables to a food processor or blender, along with one can of the drained tomatoes. Purée until smooth, then transfer the purée to a large pot (4-quart or larger). Repeat with the remaining vegetables and tomatoes.
Stir in the reserved tomato juices, basil, yogurt, and remaining ½ teaspoon salt. Bring the soup to a gentle simmer and cook for about 10 minutes, until heated through.
Taste and add additional salt or pepper as desired. Serve warm, topped with fresh basil and/or extra Greek yogurt.

Servings and Timing

Servings: 6 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Calories: 180 kcal per serving

Variations

Vegan Option: Use coconut milk instead of Greek yogurt to make this soup vegan and dairy-free.
Add Heat: If you prefer a spicier soup, add a pinch of red pepper flakes or a chopped jalapeño when roasting the vegetables.
Additional Veggies: You can add other root vegetables such as sweet potatoes or parsnips to the soup for more depth of flavor.
Herb Variations: Try swapping the basil with other fresh herbs like thyme or rosemary for a different flavor profile.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: This soup freezes well. Let it cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat in a pot over medium heat or in the microwave until warmed through. If the soup thickens too much, add a splash of vegetable broth or water to reach your desired consistency.

FAQs

1. Can I use other types of vegetables in this soup?

Yes, you can add vegetables like sweet potatoes, parsnips, or butternut squash for a slightly different flavor. Just be sure to adjust the roasting time if necessary.

2. Can I make this soup ahead of time?

Yes, this soup can be made ahead of time. It actually tastes even better after the flavors have had time to meld together, so it’s perfect for meal prepping.

3. Can I use canned carrots for this recipe?

Fresh carrots are preferred for the best flavor and texture, but if you only have canned carrots, you can use them. Just be sure to drain them well and reduce the cooking time as they are already soft.

4. Can I add protein to this soup?

Yes, you can add protein like shredded chicken, chickpeas, or even tofu to make the soup heartier.

5. How can I make this soup spicier?

To make the soup spicier, you can add red pepper flakes, cayenne pepper, or a diced chili pepper while roasting the vegetables.

6. Can I use non-dairy yogurt for a dairy-free option?

Yes, you can use non-dairy yogurt like coconut yogurt or almond milk yogurt if you prefer a dairy-free option.

7. Can I use a hand blender instead of a food processor?

Yes, a hand blender (immersion blender) can be used to purée the soup directly in the pot, which saves time and reduces cleanup.

8. How do I know when the roasted vegetables are done?

The vegetables should be tender and browned at the edges. If they are soft when pierced with a fork and have a caramelized appearance, they are ready.

9. How can I make the soup creamier?

To make the soup even creamier, you can add more Greek yogurt or blend in some coconut milk or cream for extra richness.

10. Can I make this soup without roasting the vegetables?

While roasting the vegetables enhances the flavor, you can skip the roasting step and cook the vegetables directly in the pot for a quicker version of the soup. The flavor may be slightly less intense.

Conclusion

Roasted Carrot Soup is a comforting and healthy dish that brings out the natural sweetness of roasted carrots, balanced by the richness of tomatoes and Greek yogurt. This easy-to-make soup is perfect for warming up on a cold day or for enjoying as a light meal. With its creamy texture and simple ingredients, it’s sure to become a favorite in your recipe rotation. Enjoy!