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I’m thrilled to share my favorite homemade carrot soup recipe with you! This roasted carrot soup is a game-changer. It’s creamy, delicious, and oh-so-easy to make.
What makes this healthy soup recipe stand out? The secret lies in roasting the carrots. This step brings out their natural sweetness and adds depth to the flavor. Plus, it’s a creamy soup without any cream!
Ready in just over an hour, this budget-friendly dish is perfect for any season. It’s my go-to when I want something comforting yet nutritious. Trust me, once you try this roasted carrot soup, you’ll be hooked!
5 Reasons You’ll Love This Recipe
This easy carrot soup recipe will soon be your favorite. It’s super simple to make. You won’t need fancy stuff or hard-to-find ingredients. Just carrots and some basic items from your pantry.
This soup is also very healthy. It doesn’t have cream, so it’s light and good for you. Every spoonful gives you lots of vitamins and fiber.
It’s also easy on your wallet. Carrots are cheap and always in season. So, it’s great for when you want a tasty meal without spending a lot.
This soup is also very versatile. It goes well with sandwiches, salads, or bread. You can even serve it as a starter for a fancy dinner.
The roasting makes this soup even better. It brings out the sweet taste of the carrots. Once you try it, you’ll never go back to boiled carrot soup again!
This carrot soup is like a warm hug for your taste buds. It’s simple, nutritious, and absolutely delicious!
You can also try different versions like carrot ginger soup or curried carrot soup. There are many ways to make it, making it perfect for any time or event.
Exact Ingredients List (+ Possible Substitutes)
I love sharing my carrot soup ingredients with fellow food enthusiasts. The star of this recipe is 2 pounds of fresh carrots. I start by sautéing onions and garlic in olive oil, then add ground coriander and cumin for a warm flavor profile. The base of the soup comes from vegetable broth and water, creating a rich and flavorful liquid.
To achieve a velvety texture, I stir in a pat of butter at the end. For a vegan twist, swap the butter with extra olive oil or cashews. A squeeze of lemon juice brightens up the flavors. For added creaminess, I sometimes drizzle in some tahini.
The za’atar chickpeas topping takes this soup to the next level. I use canned chickpeas, tossed with olive oil, za’atar seasoning, and a pinch of salt. Roast these until crispy for a delightful crunch.
- 2 pounds carrots
- 1 onion
- 3 garlic cloves
- 4 cups vegetable broth
- 1 can chickpeas
- 2 tablespoons za’atar seasoning
- 2 tablespoons tahini (optional)
Feel free to experiment with additional spices to create your own unique flavor combinations. This versatile recipe allows for endless variations to suit your taste preferences.
Instructions
Making carrot soup is easy and fun. I start by roasting carrots in the oven at 400°F. This makes them sweet.
While the carrots roast, I cook onions and garlic with spices in a pot. The kitchen smells great, making me eager for the soup.
When the carrots are soft and a bit caramelized, I add them to the pot with broth. Then, I simmer it for a while.
Next, I blend the soup until it’s smooth. You can use an immersion blender or a regular blender, but be careful with hot soup.
Finally, I add butter and lemon juice. These make the soup rich and balanced. For a crunchy topping, I roast chickpeas with za’atar seasoning at 400°F for 30 minutes.
When serving, I like to add different toppings. Some of my favorites are:
- A dollop of yogurt
- Fresh cilantro leaves
- The crispy za’atar chickpeas
- A drizzle of olive oil
This carrot soup recipe is easy to make and can be changed to your liking. Just roast the carrots first and blend the soup until it’s smooth. Enjoy your homemade carrot soup!
Tips, Tricks & Storing
I love using a stand blender for my carrot soup. It makes the smoothest texture! When blending hot liquids, I’m extra careful to avoid burns.
My favorite soup blending tip is to work in small batches. I fill the blender only halfway each time.
Adjusting soup consistency is easy. If it’s too thick, I add more broth slowly until it’s just right. For a thicker soup, I let it simmer a bit longer.
Carrot soup storage is a breeze. It keeps well in the fridge for up to four days. For longer storage, I freeze it in portions.
When it’s time to eat, I gently reheat it on the stovetop, stirring occasionally.
- Store in airtight containers
- Label with date and contents
- Freeze flat for easy stacking
Want crispy chickpea toppings? Dry them thoroughly before roasting. They’ll get extra crunchy and add a delightful texture to your soup.
Remember to taste and adjust seasonings one last time before serving. Enjoy your perfect carrot soup!
Recipe Variations & Serving Suggestions
I love trying new things with carrot soup. For a zesty twist, add fresh grated ginger. It makes the soup warm and spicy, perfect with sweet carrots.
Want something more exciting? Try curried carrot soup. Just add curry powder or Thai red curry paste. Mixing in red lentils makes it more filling and tasty.
There are many ways to serve carrot soup. I like it with crusty sourdough bread for dipping. Or, serve it with a crisp green salad for a full meal.
If you’re having guests, this soup is a great starter. Add a dollop of yogurt, fresh herbs, or olive oil on top. It looks and tastes amazing.