Roasted Carrot Soup
This Roasted Carrot Soup is deliciously thick and creamy and has a wonderful richness of flavour that develops when roasting the carrots. It’s an easy to make soup that requires less than 10 ingredients you likely already have in your kitchen! This soup is Paleo, Whole30, Grain Free, Gluten Free, Dairy Free, Specific Carbohydrate Diet Legal and can easily be made Vegan and Vegetarian too!
This Roasted Carrot Soup is a great recipe to have in your back pocket when you are craving a cozy bowl of soup but have a kitchen low on supplies. The carrots are roasted in the oven until tender and caramelized on the edges and then blended with spices, onions, garlic and cauliflower florets which make the soup extra thick and creamy.
Why you are going to love this Roasted Carrot Soup
- Roasted Carrots: Roasting the carrots in the oven for 30 minutes helps them to caramelize and brings out a wonderful slightly sweet flavour that you wouldn’t otherwise achieve from steaming or boiling them.
- The texture: it’s lusciously thick and creamy! I absolutely LOVE the consistency of this smooth soup which you can thin out by adding more almond milk or stock if you prefer.
- It freezes well: This is a great soup to make in large amounts and then freeze in small portions for quick meals throughout winter
- Its healthy! This soup is Paleo, Whole30, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal and can be made Vegan and Vegetarian by using vegetable stock.
The ingredients you need to make this Carrot Soup
- Carrots: Carrots are a veggie that you can always find in the back of my fridge (probably because they have a shelf life of months). You can really use any kind of carrots for this soup, heirloom, organic, a cheap big bag of grocery store carrots, it all works!
- Spices: Cumin and Coriander really help to add a rich depth of flavour to the soup. Feel free to add in more spices if desired.
- Almond Milk: I prefer using unsweetened almond milk, but any kind of milk substitute works in this soup. For those with a nut allergy coconut milk works, and for anyone not on a paleo/whole30 diet oat or soya milk works too.
- Chicken Stock: helps to thin out the soup, you made want to add more depending on the desired thickness. You can swap the chicken stock for vegetable stock to make this soup vegan and vegetarian.
- Cauliflower: This may seem like an odd addition to the soup but it makes it incredibly creamy without taking away from the flavour of the carrots.
How to make this Roasted Carrot Soup
- Prep the carrots: peel the carrots and cut them in half lengthwise and then in equal sized pieces. Cutting them lengthwise increases surface area which means more caramelized flavour.
- Roast the carrots: roast them in the oven for 30 minutes until they become caramelized and brown on the edges.
- Sauté the onion and garlic: Cook the onion and garlic in a pot until tender and then add in the roasted carrot (plus any excess liquid from the tray) along with the spices, chicken/vegetable stock, almond milk and cauliflower florets. Make sure that the cauliflower florets are cut into small pieces so that they cook quickly. Leave everything to simmer for 15 minutes.
- Time to blend it up: once thee cauliflower is tender you can place an immersion blender in the pot to puree, or alternatively transfer everything into a blender and blend until smooth.
How to modify this recipe
- Make it vegan! Use vegetable stock in place of chicken stock to make it vegan
- Up the spice: Feel free to add more cumin or coriander to give the soup even more flavour. Alternatively you could also add in a pinch of ginger, chili powder or curry powder.
- Don’t have enough carrots? Add in cubed butternut squash or sweet potatoes with the carrots when roasting.
How to store this soup
Leftover soup will last for up to 4 days in the fridge. You may find that the soup thickens the longer it sits so I would recommend adding in a splash of chicken or vegetable stock to thin out the consistency before serving.
This soup freezes really well. Store it in an airtight container or ziploc bag in the freezer for up to 5 months.
Here are a few more comforting soup recipes that you might enjoy:
- Chunky Onion Soup
- Chicken & Cauliflower Rice Soup
- Stuffed Pepper Soup
- Chicken, Mushroom & Leek Soup
- Beef Taco Soup
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Roasted Carrot Soup
- 1 1/2 lbs carrots
- 1 tbsp olive oil
- 1 onion finely diced
- 3 cloves garlic minced
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 1/2 cups almond milk (or other milk of choice)
- 3 cups chicken or vegetable stock
- 1 cup cauliflower florets
- Preheat the oven to 400º Fahrenheit (200º Celsius)
- Peel the carrots and cut them in half lengthwise, and then into 2-3 inch sized chunks. Lay the cut carrots out on a baking tray, large enough to ensure they aren't overlapping. Drizzle with olive oil and bake them in the oven for 30 minutes until tender and begin to brown on the edges.
- Once the carrots are done roasting, drain any excess liquid from the baking tray into a large pot on medium high heat. Add in the diced onion and garlic and saute for 3 minutes until the onion begins to soften.
- Add the cumin, coriander, salt and pepper to the onion mixture and stir. Add the roasted carrots to the pot along with the almond milk, chicken/vegetable stock and cauliflower florets. Leave to simmer on medium heat for 15 minutes until the cauliflower is tender.
- Remove the pot from the heat and use an immersion blender to puree the soup into a completely smooth consistency. Alternatively you can transfer everything to a blender and blend until smooth and then return the soup to the pot.
- Add more stock if you prefer a thinner soup. Taste and adjust the seasoning as desired before ladling into bowls. Garnish with pumpkin seeds or chopped parsley