Roasted Carrot Soup

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.

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.

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.

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.

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.

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.

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.

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.

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!

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

Nutrition Facts

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