Cozy up with a bowl of creamy roasted carrot soup. This easy, comforting recipe brings out the natural sweetness of carrots, perfectly balanced with warm spices.
Carrot Soup
Looking for a cozy, comforting dish that’s easy to whip up at home? This creamy roasted carrot soup is just the thing. It features the natural sweetness of roasted carrots, complemented by warm spices like cumin and thyme. You’ll love how simple ingredients come together to make something so flavorful and nourishing.
Ingredients for Carrot Soup
- Olive oil: Gives a smooth start to sauteing the veggies and adds a subtle richness. If you’re out, avocado oil works too.
- Onion: Brings in a sweet, savory depth that forms the base flavor of the soup. Yellow or white onions both work well.
- Garlic: Adds a punch of aromatic flavor. If you don’t have fresh garlic, a dash of garlic powder will work in a pinch.
- Ground cumin: In this soup, cumin adds a warm, earthy flavor to the mix. Coriander is a good substitute if you don’t have cumin on hand.
- Dried thyme: Thyme adds a gentle herbaceous note. Fresh thyme can be used instead—just double the amount for the best flavor.
- Carrots: The star of the show, bringing vibrant color and natural sweetness. Baby carrots work too, but you may need to adjust the cooking time.
- Vegetable stock: Plant based stock is the liquid base and enhances the overall flavor. Chicken broth can be used if you don’t need the dish to be vegetarian.
- Half-and-half: Dairy adds a nice touch of creaminess. For a dairy-free version, use coconut milk.
- Lemon juice: Citrus (lemon or lime) brightens the flavors and cuts through the richness.
Directions
Step 1: Saute the aromatics
Heat the olive oil in a Dutch oven or a large pot over medium-high heat. Add the chopped onion and cook, stirring often, until it becomes soft—about 3 minutes. Next, add the minced garlic and let it cook for another minute until fragrant. Stir in the salt, cumin, thyme and pepper.
Editor’s Tip: Caramelizing the onion takes a little longer but gives the soup a deeper, sweeter flavor.
Step 2: Cook the carrots
Add the chopped carrots to the pot, cooking for about 3 to 4 minutes until they brown a bit. This step helps bring out even more of their natural sweetness.
Step 3: Simmer until tender
Pour in the stock and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer. Cover the pot and cook for 15 to 20 minutes or until the carrots are tender when pierced with a fork.
Step 4: Blend until smooth
Use an immersion or stick blender to puree the soup until it’s completely smooth. If you don’t have a handheld blender, you can transfer the soup to a regular blender in batches—just be careful with the hot liquid.
Step 5: Stir in the cream and lemon juice
Once the soup is smooth, stir in the half-and-half and lemon juice. Heat through gently, and make sure not to let the soup boil once the cream is added.
Editor’s Tip: If you like your soup a little thicker, let it simmer uncovered for an extra 5 minutes before blending.
Carrot Soup Variations
- Add roasted garlic: Roast a whole head of garlic along with the carrots for a richer, sweeter flavor.
- Incorporate ginger: Add a tablespoon of grated fresh ginger with the carrots for a zesty kick.
- Top with spiced yogurt: Stir some cumin into plain yogurt and drizzle over the soup just before serving for a cool, tangy contrast.
How to Store Carrot Soup
Once the carrot soup has cooled to room temperature, store it in the refrigerator in an airtight container.
How long does carrot soup last?
Stored properly, this carrot soup will stay in the fridge for up to four days. To reheat, warm it gently over medium heat, stirring occasionally.
Carrot Soup Tips
Can I freeze carrot soup?
Yes! Carrot soup freezes well. Let it cool completely, then pour it into freezer-safe containers. It will keep for up to three months.
Can you make carrot soup ahead of time?
Absolutely! Prepare the soup up to the point of adding the cream and lemon juice. Refrigerate it, then reheat and finish just before serving.
What can I serve with carrot soup?
A slice of crusty French bread or a salad is a perfect pairing for this soup to make it a complete meal.
Easy Carrot Soup
Prep Time
15 min
Cook Time
25 min
Yield
10 servings (2-1/2 quarts)
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1-1/2 teaspoons salt
- 3/4 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 2 pounds carrots, peeled and chopped
- 6 cups vegetable stock
- 2 tablespoons half-and-half cream
- 1 tablespoon lemon juice
Directions
- In a Dutch oven or stock pot, heat oil over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook until fragrant, 1 minute longer. Stir in salt, cumin, thyme and pepper.
- Add carrots; cook until browned, 3-4 minutes. Add stock; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 15-20 minutes.
- Use an immersion blender to puree soup until smooth. Stir in half-and-half and lemon juice.
Nutrition Facts
1 cup: 66 calories, 2g fat (0 saturated fat), 2mg cholesterol, 761mg sodium, 11g carbohydrate (5g sugars, 3g fiber), 1g protein.
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