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    Home » Recipes » Main Dish » Easy Meals

    Roasted Carrot Soup

    Published: Oct 29, 2018 · Updated: Feb 14, 2024 · Post may contain affiliate links

    Jump to Recipe Print Recipe

    Comforting, easy Roasted Carrot Soup recipe is a lovely weeknight dinner since it's ready in less than one hour. This vegetarian, gluten free soup is creamy and flavorful and can be served as a side dish or main meal. Skip the parmesan to make this dairy free and vegan.

    bowls of roasted carrot soup topped with parsley and cheese croutons
    bowl of roasted carrot soup with parmesan croutons

    About Roasted Carrot Soup

    Is there anything better than a warm bowl of creamy soup on a cold night? Only when that soup is a little bit spicy, a little bit sweet, and topped with cheesy homemade croutons.

    This soup recipe is a delicious way to get more veggies into your day plus it's very budget-friendly. It was about $6 for everything, and I bought my ingredients at Whole Foods.

    ingredients to make carrot soup: carrots, water, spices, oil, onion, bread, and parmesan

    How to Make Easy Carrot Soup

    What I love about this recipe is that it is really streamlined. No time is wasted, and it comes together quite quick.

    • Preheat the oven with the baking sheet in the oven.
    • Toss together your carrots and oil
      • I used the soup pot to toss together the carrots and oil.
        • This keeps me from having to wash another bowl, and you're going to be adding oil and eventually the carrots back into this pot so it doesn't matter.
    • Add the carrots to the preheated baking sheet (carefully) and roast.
    • Meanwhile, saute the onion in the pot.
    • Add the spices, broth, and water. Boil.
    • Add the carrots to the pot and remove from heat.
    • Use an immersion blender to blend the soup. Or use a blender.
    • Sprinkle bread with parmesan cheese and broil. Cut into bite sized pieces.
      • I like to toast the bread a little bit on both sides before adding the cheese to get maximum crunchiness, but that's just my personal preference.
    • Serve soup with parmesan croutons.
    pot of carrots tossed in oil

    Tips for Making this Creamy Roasted Carrot Soup

    Make Ahead Tips

    This soup is wonderful made ahead of time like pretty much all soups are. I always love leftover soup because the flavors have developed even more.

    However, do not make the parmesan crouton topping until immediately before serving to keep them from getting soft.

    baking sheet of roasted carrots

    Variations & Substitutions

    I used water instead of broth, and I added a few extra spices to make up for the lack of flavor.

    To make this dairy free and vegan, skip the parmesan on the bread. You can use a non-dairy cheese or omit.

    To make this gluten free, be sure to use gluten free whole grain bread or skip the bread altogether.

    soup pot with roasted carrots, spices, and onions

    Alternative prep & cooking methods:

    I love my immersion blender and use it quite often in the fall and winter months. However, you can certainly use a blender to prepare this soup.

    Be sure to let the liquid and carrots cool a little bit and very carefully transfer them to your blender. Also, do not completely close the lid -- leave a crack for heat to escape and use a kitchen towel to keep from splattering soup all over your kitchen.

    blending carrot soup in a soup pot

    Storage Tips:

    Store this soup in an airtight container in the fridge for up to 4 days or in the freezer for up to one month.

    I don't recommend making the croutons until right before serving because they don't stay crispy. If however, you make them in advance, do not top the soup with them until immediately before serving. And you can reheat them and get them a little crispier by popping back in the oven for a minute or two at 400*F.

    slicing cheese toast to make parmesan croutons

    What to serve with this dish

    This roasted carrot soup is a complete meal; you've got veggies, carbohydrates in the bread and carrots, and protein from the cheese and bread.

    You can skip the cheese and bread, and replace it with cooked shredded chicken, shrimp, or tofu for another source of protein to round out your soup.

    bowls of roasted carrot soup and cheese toast

    Final thoughts:

    This thick and creamy roasted carrot soup is rich and flavorful. Roasting the carrots helps to bring depth to the soup while adding a caramelized flavor.

    I love the balance of the sweet carrots with the spicy red pepper flakes. And the parmesan cheese croutons add texture and really round out this whole meal. YUM!

    bowl of roasted carrot soup topped with cheese croutons

    MORE CARROT RECIPES YOU'LL LOVE:

    • Coconut Carrot Coffee Cake
    • Spiced Roasted Carrots
    • Carrot Fries
    • Coconut Curry Carrot Soup
    • Carrot Cake Protein Pancakes
    • Rosemary and Garlic Carrots
    bowls of roasted carrot soup topped with parsley and cheese croutons

    Roasted Carrot Soup

    Comforting, easy Roasted Carrot Soup is a lovely weeknight dinner ready in less than one hour. The vegetarian, gluten free soup is creamy and flavorful
    5 from 7 votes
    Print Rate
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 4
    Author: Meme

    Ingredients

    • 2 tablespoons olive oil divided
    • 2 pounds carrots unpeeled and chopped
    • 1 medium onion chopped
    • 1 teaspoon dried thyme
    • ½ teaspoon garlic powder
    • ½ teaspoon salt
    • ⅜ teaspoon red pepper flakes
    • 4 cups water
    • 2 cups vegetable broth or chicken broth or water
    • 4 slices whole grain bread
    • 2 ounces parmesan cheese shredded (about ⅔ cup)

    Instructions

    • Preheat the oven to 450*F with the baking sheet in the oven.
    • Toss together your carrots and oil in a bowl. [I used the soup pot to toss together the carrots and oil. This keeps me from having to wash another bowl, and you're going to be adding oil and eventually the carrots back into this pot so it doesn't matter.]
    • Add the carrots to the preheated baking sheet (carefully) and roast for 20-25 minutes, stirring halfway through cooking.
    • Meanwhile, saute the onion in the pot for 10 minutes, stirring occasionally.
    • Add the spices, broth, and water. Bring to a boil and reduce heat to simmer until carrots are ready. [this should happen around the same time that the carrots are done]
    • Add the carrots to the pot and remove from heat.
    • Use an immersion blender to blend the soup. Or use a blender.
    • Sprinkle bread with parmesan cheese and broil. Cut into bite sized pieces. [I like to toast the bread a little bit on both sides before adding the cheese to get maximum crunchiness, but that's optional.]
    • Serve soup with parmesan croutons. Enjoy!

    Notes

    *Excerpt from The 30-Minute Mediterranean Diet Cookbook: 101 Easy, Flavorful Recipes for Lifelong Health, published by Rockridge Press. Copyright © 2018 by Serena Ball, MS, RDN, and Deanna Segrave-Daly, RDN.
    *Makes 6-7 cups
    *For gluten free, use gluten free bread or skip making the parmesan croutons. Top soup with parmesan cheese if desired.
    *For dairy free, skip adding the parmesan cheese and toast bread for croutons. Sprinkle nutritional yeast for extra flavor if desired.
    Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

    Nutrition Facts

    Nutrition Facts
    Roasted Carrot Soup
    Serving Size
     
    1.5 cups + 1 slice bread
    Amount per Serving
    Calories
    322
    % Daily Value*
    Fat
     
    12
    g
    18
    %
    Saturated Fat
     
    3
    g
    19
    %
    Cholesterol
     
    9
    mg
    3
    %
    Sodium
     
    651
    mg
    28
    %
    Potassium
     
    960
    mg
    27
    %
    Carbohydrates
     
    41
    g
    14
    %
    Fiber
     
    9
    g
    38
    %
    Sugar
     
    12
    g
    13
    %
    Protein
     
    14
    g
    28
    %
    Vitamin A
     
    38055
    IU
    761
    %
    Vitamin C
     
    15.4
    mg
    19
    %
    Calcium
     
    263
    mg
    26
    %
    Iron
     
    2.1
    mg
    12
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Meme

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    Reader Interactions

    Comments

    1. Nutrition à la Natalie

      November 01, 2018 at 8:32 am

      5 stars
      I LOVE carrot soup and those croutons look to die for! Def going to add this to my menu.

      Reply
    2. Holly Marie Pelton

      November 04, 2018 at 7:44 am

      5 stars
      This soup is so delicious on a cool fall day!! And the croutons on top add the perfect crunch!

      Reply
    3. Liz Shaw

      November 04, 2018 at 7:03 pm

      5 stars
      This whole post screams health and convenience. I LOVE it! I cannot wait for some carrot soup for dinner 🙂

      Reply
    4. Lorie

      November 04, 2018 at 9:08 pm

      5 stars
      Word to the wise: don't skip the cheese bread. Best combo ever with this soup!!!!

      Reply
    5. Lindsey

      November 05, 2018 at 8:31 am

      5 stars
      Loved this simple, delicious soup - and those croutons!!!

      Reply
    6. Emily Kyle

      November 06, 2018 at 7:57 am

      5 stars
      I got a whole bunch of carrots from the Farmers Market up the road to make this - sooooo good! Love the 30-Minute Mediterranean Cookbook!

      Reply
    5 from 7 votes (1 rating without comment)

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    Hi, I'm Meme!

    A thirty-something registered dietitian nutritionist here to help you enjoy food, make eating easier, and live free of diets & shame.

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