There’s something almost magical about the way roasted carrots transform in the oven—turning from a humble root vegetable into sweet, caramelized bites of delight. This creamy roasted carrot soup captures that alchemy, blending the carrots into a velvety texture that feels like a warm embrace on a chilly day. As I was chopping carrots the other day, I thought about how this soup, with its hint of ginger and swirl of coconut milk, is like a cozy sweater in a bowl—perfect for those unpredictable autumn afternoons when the weather can’t decide if it wants to be sunny or blustery.
Steps
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Peel the carrots and slice them diagonally into pieces about ½ inch thick. Place the carrots on the baking sheet, toss with 2 tablespoons of olive oil and ½ teaspoon of salt, and arrange them in a single layer.
- Roast the carrots in the oven until they are caramelized at the edges and tender enough to be pierced with a fork, which will take 25 to 40 minutes. Toss the carrots halfway through the roasting time to ensure even cooking.
- As the carrots roast, heat the remaining tablespoon of olive oil in a Dutch oven or soup pot over medium heat. Add chopped onion and ¼ teaspoon salt, cooking until the onion is softened and translucent, about 5 to 7 minutes.
- Stir in the garlic, coriander, and cumin, and cook until fragrant, about 30 seconds to 1 minute. Pour in the vegetable broth and water, scraping up any browned bits from the bottom of the pot with a spatula.
- Add the roasted carrots to the pot and bring the mixture to a boil. Lower the heat to maintain a gentle simmer and cook for 15 minutes to allow the flavors to meld.
- Remove the pot from heat and let the soup cool slightly. Carefully transfer the soup to a blender in batches if necessary, being mindful not to fill past the maximum fill line.
- Add butter and lemon juice to the blender, along with a few twists of black pepper. Blend until the soup is completely smooth, tasting and adjusting with more salt, pepper, or lemon juice if desired.
- Serve the soup warm, and store any leftovers in the refrigerator for up to four days or freeze for several months.
Ingredients
- 2 pounds carrots
- 3 tablespoons extra-virgin olive oil, divided
- ¾ teaspoon fine sea salt, divided, to taste
- 1 medium yellow onion, chopped
- 2 cloves garlic, pressed or minced
- ½ teaspoon ground coriander
- ¼ teaspoon ground cumin
- 4 cups vegetable broth (or water)
- 2 cups water
- 1 to 2 tablespoons unsalted butter, to taste
- 1 ½ teaspoons lemon juice, to taste
- Freshly ground black pepper, to taste
Nutritional Values
Calories: N/A | Total Fat: 35g | Saturated Fat: 8g | Trans Fat: 0g | Cholesterol: N/A | Sodium: N/A | Total Carbohydrates: 134g | Dietary Fiber: 26g | Sugars: 47g | Protein: 11g
FAQ
- Can I make this carrot soup without using cream?
- Absolutely! This carrot soup achieves its creamy texture without any cream. The blending process, especially using a stand blender, makes it luxuriously smooth and creamy.
- Is it necessary to roast the carrots for this recipe?
- Roasting the carrots is crucial as it enhances their sweet and savory flavors, adding depth to the soup that sautéed carrots can’t provide. It’s the key step that elevates the soup from ordinary to extraordinary.
- How can I make the soup dairy-free or vegan?
- To make the soup dairy-free or vegan, you can omit the butter. For added richness, consider blending in a tablespoon of olive oil or using cashews. Soak ¼ cup of cashews for a few hours, then add them to the blender when you would usually add the butter.
- What are some variations of this carrot soup?
- There are three delightful variations: Carrot Ginger Soup, which adds freshly grated ginger; Curried Carrot Soup, which incorporates curry powder; and Thai Curried Carrot Soup, which uses Thai red curry paste and lime juice.
- How should I store the leftover soup?
- Leftover soup can be stored in the refrigerator, covered, for about four days. It also freezes well for several months, allowing you to enjoy it at a later time.
Tips
- Roast the Carrots for Maximum Flavor: Roasting carrots enhances their sweet and savory notes, making the soup exceptionally flavorful compared to using sautéed carrots.
- Use a Stand Blender for Creaminess: For the creamiest texture, blend the soup in a stand blender rather than an immersion blender. Let the soup cool slightly before blending, and never overfill the blender to avoid spills.
- Experiment with Water Instead of Broth: If you’re aiming to cut costs or reduce sodium, consider using water instead of vegetable broth. The flavor remains robust, and it can be a healthier option.
- Add Butter and Lemon for a Luxurious Finish: Stirring in a tablespoon of butter at the end adds a luxurious feel without overpowering other flavors. A dash of lemon juice brightens and ties the flavors together beautifully.
Equipment
- Stand Blender – A high-quality stand blender is recommended for achieving an ultra-creamy texture.
- Large Rimmed Baking Sheet – Used for roasting the carrots.
- Dutch Oven or Soup Pot – Necessary for cooking the soup on the stove.
- Wooden Spoon or Sturdy Silicone Spatula – For stirring and scraping up browned bits from the pot.
