Imagine the aroma of sweet, roasted carrots wafting through your kitchen, filling the air with warmth and comfort.
This Roasted Carrot Soup is a breeze to prepare, offering both simplicity and indulgence in each creamy spoonful.
As the carrots roast, their natural sweetness intensifies, blending beautifully with cumin and coriander to create a delightful harmony of flavors.
Let’s bring this cozy dish to life and savor its comforting embrace.
Kitchen Tools Required
- 1 Baking sheet
- 1 Blender or immersion blender
- 1 Large pot
- 1 Knife
- 1 Cutting board
- 1 Spoon
Ingredients
- 1 kg Carrots, peeled and chopped
- 2 tbsp Olive oil
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 tsp Ground cumin
- 1/2 tsp Ground coriander
- 1 L Vegetable broth
- 1 cup Water
- 1/2 cup Heavy cream
- 1 tbsp Fresh lemon juice
- 2 tbsp Fresh parsley, chopped (for garnish)
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Roasted Carrot Soup, follow this timeline:
- Reading and Preparation (5 minutes)
- Spend about 5 minutes reading through the recipe and gathering all the necessary ingredients and equipment.
- Prepping Ingredients (10 minutes)
- Peel and chop the carrots.
- Chop the onion and mince the garlic.
- Roasting Carrots (30 minutes)
- Preheat the oven to 200°C (400°F).
- Spread the chopped carrots on a baking sheet, drizzle with olive oil, salt, and black pepper.
- Roast in the oven for 30 minutes, turning halfway through.
- Cooking Onions and Spices (5 minutes)
- While the carrots are roasting, heat olive oil in a large pot over medium heat.
- Cook the chopped onion until translucent, about 5 minutes.
- Stir in the minced garlic, cumin, and coriander, cooking for another minute.
- Simmering (10 minutes)
- Add the roasted carrots, vegetable broth, and water to the pot.
- Bring the mixture to a simmer and cook for 10 minutes.
- Blending and Final Touches (10 minutes)
- Use a blender or immersion blender to puree the soup until smooth.
- Stir in the heavy cream and lemon juice.
- Season with additional salt and pepper to taste.
- Resting (10 minutes)
- Let the soup rest for 10 minutes before serving.
- Serving and Garnishing (5 minutes)
- Garnish with chopped fresh parsley before serving.
Adjust the steps as necessary, especially if you need more time for certain tasks.
Recipe Instructions
Preheat the oven to 200°C (400°F).
Spread the chopped carrots on a baking sheet and drizzle with olive oil, salt, and black pepper.
Roast the carrots in the oven for 30 minutes, turning halfway through.
In a large pot, heat 1 tablespoon of olive oil over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic, cumin, and coriander, cooking for another minute.
Add the roasted carrots to the pot, followed by the vegetable broth and water.
Bring the mixture to a simmer and cook for 10 minutes.
Using a blender or immersion blender, puree the soup until smooth.
Stir in the heavy cream and lemon juice, then season with additional salt and pepper to taste.
Let the soup rest for 10 minutes before serving.
Garnish with chopped fresh parsley before serving.
Serving Tips
- Crusty Bread: Pair the soup with a slice of warm, crusty bread to soak up every last drop.
- Grilled Cheese Sandwich: Serve alongside a gooey grilled cheese for a comforting and satisfying meal.
- Mixed Green Salad: Complement the soup with a fresh mixed green salad for a light and balanced lunch.
- Toasted Nuts: Sprinkle some toasted nuts on top for an added crunch and flavor contrast.
- Crème Fraîche Swirl: Add a dollop of crème fraîche for a rich, creamy touch that enhances the soup’s texture.
Storage
To store roasted carrot soup, transfer it to an airtight container.
Refrigerate for up to three days.
For longer storage, freeze in portions for up to three months.
Freezing
To freeze roasted carrot soup, allow it to cool completely.
Transfer to airtight containers, leaving space for expansion.
Label with the date and freeze for up to three months.
Thaw in the refrigerator before reheating.
Reheating
To reheat Roasted Carrot Soup, gently warm it on the stovetop over low heat.
Stir occasionally. Avoid boiling; it can alter the cream’s texture.
Alternatively, microwave in short intervals. Stir between intervals.
Final Thoughts
Roasted carrot soup is a delightful dish that combines the natural sweetness of carrots with aromatic spices and creamy texture.
By roasting the carrots, their flavors become more concentrated, resulting in a rich and satisfying soup.
This recipe is versatile and can be adjusted to suit your taste preferences, whether by adding more spices or a touch of heat with cayenne pepper.
Perfect as a starter or a light meal, this soup is both comforting and nutritious.
Enjoy it garnished with fresh parsley for an added burst of freshness.
Frequently Asked Questions
Can I Substitute the Heavy Cream With a Non-Dairy Alternative?
Absolutely, you can swap the heavy cream with coconut milk or almond milk for a non-dairy twist. Make certain it’s unsweetened to maintain balance. Taste test for richness and adjust spices creatively to complement the new flavor.
Is There a Way to Make This Soup Spicier?
You can spice up the dish by adding a pinch of cayenne pepper or a chopped chili during the onion sautéing step. Adjust to your taste preferences, but start small to avoid overpowering the flavors.
What Can I Pair With This Soup for a Complete Meal?
Pair your delightful soup with a crusty artisan bread for texture, a fresh mixed greens salad for balance, and a tangy apple cider vinaigrette for contrast. These elements create a harmonious, satisfying culinary experience. Enjoy your meal!
Can I Use Chicken Broth Instead of Vegetable Broth?
You can definitely substitute chicken broth for vegetable broth. It’ll add a richer, savory depth to your dish. Just make certain it complements your other ingredients, maintaining the balance of flavors. Adjust seasoning as needed.
How Can I Make This Soup Vegan?
To make it vegan, swap the heavy cream for coconut milk or a non-dairy alternative, ensuring rich texture. Use vegetable broth, not chicken. Adjust flavors creatively with extra herbs or spices to enhance the soup’s depth.
Roasted Carrot Soup
Equipment
- 1 Baking sheet
- 1 Blender or immersion blender
- 1 Large pot
- 1 Knife
- 1 Cutting board
- 1 Spoon
Ingredients
- 1 kilogram carrots peeled and chopped
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 unit onion chopped
- 2 clove garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 liter vegetable broth
- 1 cup water
- 1/2 cup heavy cream
- 1 tablespoon fresh lemon juice
- 2 tablespoon fresh parsley chopped (for garnish)
Instructions
- Preheat the oven to 200°C (400°F).
- Spread the chopped carrots on a baking sheet and drizzle with olive oil, salt, and black pepper.
- Roast the carrots in the oven for 30 minutes, turning halfway through.
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic, cumin, and coriander, cooking for another minute.
- Add the roasted carrots to the pot, followed by the vegetable broth and water.
- Bring the mixture to a simmer and cook for 10 minutes.
- Using a blender or immersion blender, puree the soup until smooth.
- Stir in the heavy cream and lemon juice, then season with additional salt and pepper to taste.
- Let the soup rest for 10 minutes before serving.
- Garnish with chopped fresh parsley before serving.
Notes
