Roasting vegetables is one of my favorite things to do in the fall and winter. As soon as the weather gets just a little bit cool, I turn the oven up to high and roast anything I can get my hands on. Roasted Radishes, Brussels Sprouts, and Roasted Rutabaga are some of my favorites. To really enjoy the rich, sweet and savory flavor of roasted vegetables, making them into soup is perfect! You can also make a Roasted Rutabaga Soup, Roasted Butternut Squash Soup, or even a Roasted Garlic Soup. I am a firm believer that all things roasted will make a delicious soup.
Why You’ll Love This Recipe
Ingredients
Here’s what you’ll need: Complete list of ingredients and amounts can be found in the recipe card below.
Carrots: The main ingredient in carrot soup is, of course, carrots! Peel the carrots and slice into ½ pieces for roasting. Olive Oil: We’ll use some to roast the carrots and a bit more to saute the aromatics. Onion and Garlic: These aromatic vegetables add tons of savory flavor to this soup. Spices: Ground coriander, ground cumin, and paprika complement the sweetness of the carrots perfectly. Vegetable Stock: To keep this soup vegan, your favorite vegetable stock can be used. You can also use plain water. Lemon Juice: A Squeeze of lemon adds another layer of flavor in the form of bright citrus.
How to Make Carrot Soup
Recipe Tips
Use the right tools. If you’re interested in using the tools that I use in my kitchen daily, I’m happy to show you them! First, my Silicone Red Spatula Spoon is by far my favorite kitchen tool. It stirs and scoops and is safe on all types of pans. Le Creuset also makes my red 5.5 qt. Dutch Oven. I love making soups in it! I also recommend the 5.5 qt. Lodge Enamelled Dutch Oven for a cheaper but high quality option. Use a good blender. I pureed this carrot soup in a high powered vitamix blender to get it super smooth. A handheld stick blender will also work, but a standard blender may not do such a great job. No Shortcuts. When it comes to the carrots, you can’t skip the roasting step. That is what gives this soup all of its beautiful, caramelized flavor. A good quality sheet pan will help to brown the carrots evenly, and a layer of parchment will keep anything from sticking. Use any broth. If you aren’t concerned about keeping the soup vegan, you can use chicken broth in place of the vegetable broth. Mushroom broth would be delicious too.
Carrot Soup Variations
Carrots are such a fun ingredient to match flavors with! They go especially well in all types of curries. Add some curry powder in with the other ground spices (1-2 teaspoons depending on how spicy you’d like it) to make a Curried Carrot Soup. For a Thai curried carrot soup, add up to 1 tablespoon of Thai red curry paste into the broth. Freshly grated ginger added in with the spices will add another bright flavor to the soup that will be really delicious.
What to Serve with Carrot Soup
Homemade Croutons, or some really good homemade Garlic Bread is a must when I make this soup. Try making these Olive Garden Breadsticks for a real treat; they are perfectly shaped for dipping. For a delicious vegan option, make Vegan Cornbread instead. Make it a hearty vegan meal with a bagel and Vegan Cream Cheese, or a Vegan Eggplant Sandwich on the side. For dessert, you might like this Gluten Free Carrot Cake or a handful of chocolatey Puppy Chow. I’m so glad it’s finally soup season! Enjoy this creamy roasted carrot soup, and all the other soups I’m sure you’re making. Freezing: This soup freezes really well, since there’s no dairy in it. Freeze for up to 6 months. To reheat from frozen, thaw in the fridge overnight first. © Little Sunny Kitchen
