roasted carrot soup

This Roasted Carrot Soup tastes absolutely creamy, is loaded with flavour and is made in your oven! The ingredients are roasted then put right into your blender, so NO time is spent hovering over the stove. It's the easiest soup you'll ever make. It's also vegan, gluten-free and loaded with delicious healthy ingredients.

Roasted Carrot Soup (Vegan + Easy Sheet Pan Soup!)

coconut oil (13.05 grams)

garam masala

garlic (skins smashed but left on)

ginger (7 grams)

onion

vegetable broth (boiling hot*)

coconut milk)

juice of one medium sized lime

sea salt

turmeric for health benefits

ginger

cayenne

Preheat oven to 425 degrees F/218 degrees C.

On a large sheet pan prepared with a silicone mat, parchment or foil, add the carrots and the onions. Drizzle the olive oil over the vegetables and the garam masala. Season with a grinding of fresh sea salt and ground black pepper. Rub the seasonings and oil into the vegetables and spread out. Add the garlic in with the vegetables at this point.

Roast for 30 to 35 minutes, turning halfway, until veggies are roasted and carrots are fork tender.

Remove from oven and remove the skins from the garlic.

In a large blender, add all the remaining ingredients with the vegetables. Ensure that the broth is very hot. If you're not using large blender (holds at least 6 cups) then do this in increments.

Using the soup setting on your blender, or a very powerful blend option, blend until creamy and smooth. My blender automatically blends for about 3 minutes continuously.

Taste and add salt and pepper to taste if necessary.

Top with garnish (I used fennel fronds since I had in the fridge, but parsley, chives or dill work just as fine) and a pinch of cayenne for a bit of heat.

Serve into bowls and enjoy!

Roasted Carrot Tomato Soup. An easy roasted carrot soup with garlic, cumin, and Greek yogurt to make it creamy and filling. Simple, healthy, and delicious!

Roasted Carrot Soup

carrots (peeled,

garlic (peeled and left whole)

olive oil

kosher salt (divided,

cumin

black pepper (plus additional to taste)

2 cans whole peeled tomatoes ((28 ounce cans))

basil

plain Greek yogurt (plus additional for serving)

basil (optional, for serving)

Place racks in the upper and lower thirds of the oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with cooking spray. Set aside.

Place the carrots, onions, and garlic in a large bowl. Drizzle with the olive oil, then sprinkle with 1 teaspoon salt, cumin, and pepper. Toss to evenly coat, then spread in a single layer on the prepared baking sheets, ensuring that the vegetables do not crowd one another. Roast for 25 to 30 minutes, turning twice throughout, until the vegetables are tender and browned. Let cool on the pans for 10 minutes.

While the vegetables cool, drain the juice from the tomato cans into a small bowl or measuring cup. Set aside.

Working in two batches, add half of the roasted vegetables to a food processor fitted with a steel blade or to a blender. Add 1 can of the drained tomatoes. Purée until smooth, then pour the purée into a 4-quart or larger heavy-bottomed pot, such as a Dutch oven. Repeat with the remaining vegetables and tomatoes, then add to the pot.

Stir in the reserved tomato juices, basil, yogurt, and remaining 1/2 teaspoon salt. Bring to a gentle simmer and let cook for about 10 minutes, until fully heated through. Taste and add additional salt and/or pepper as desired. Serve warm, topped with fresh basil and/or additional Greek yogurt.

https://content.jwplatform.com/videos/qKzZLDlf.mp4

Carrot Soup

Creamy roasted carrot soup with warm Mediterranean spices, garlic, and fresh ginger. The flavor combination in this hearty soup will surprise you in the best way! Gluten free.

Creamy Roasted Carrot Soup with Ginger

carrots

Private Reserve Greek extra virgin olive oil

Salt and pepper

garlic

low-sodium vegetable broth (divided)

tsp coriander

allspice

unsweetened half and half (or heavy cream, if you

mint

Preheat the oven to 425 degrees F.

Arrange the carrots on a large lightly oiled sheet pan. Season the carrots lightly with salt and pepper and drizzle generously with olive oil. Roast in the 425 degrees F heated-oven for 45 minutes, turn over mid-way through. When the carrots are fork tender and nicely caramelized, remove them from the oven and set aside briefly.

Once cool enough to touch, cut the carrots into chunks and place them in a large food processor with the garlic, ginger and 3 cups of the broth. Puree until the mixture is smooth.

Transfer the carrot puree to a heavy cooking pot. Add the remaining broth, coriander and allspice. Place the pot on medium heat and watch carefully as the soup will bubble. Stir occasionally.

Turn the heat to medium-low and stir in the heavy cream (or half and half). Once heated through, remove from the stove.

Transfer to serving bowls and garnish with fresh mint leaves. Serve with your favorite rustic bread. Enjoy!

https://content.jwplatform.com/videos/FjwhmOIs.mp4

This roasted carrot soup is loaded with caramelized carrot flavor and coconut milk. It's perfect to make ahead of time for lunches!

Roasted Carrot Coconut Soup

kosher salt and pepper

coconut oil

sweet onion, (diced)

garlic cloves, (minced)

vegetable ((or chicken stock))

(14 coconut milk

lime, (juiced)

scallions, (thinly sliced, for topping)

Preheat the oven to 425 degrees F. Place the carrots on a baking sheet and toss with the olive oil. Sprinkle all over with salt and pepper. Roast for 20 to 25 minutes, until golden and caramelized.

While the carrots are roasting, heat the coconut oil in a stock pot. Once it melts, stir in the onions, garlic and ginger with a big pinch of salt and pepper. Cook, stirring often, until the onions soften, about 5 to 6 minutes. Turn the heat to low if the carrots are not done yet.

Once the carrots are done roasting, add them to the pot. Add in the stock and bring the mixture to a boil. Reduce to a simmer and cook for 10 minutes. Turn off the heat and very carefully transfer the mixture to a blender. Cover the blender with a towel and blue until pureed. Pour the soup back into the pot and heat it over low heat.

Stir in the coconut milk and the lime juice. Stir until the soup is warmed throughout. Taste and season with more salt and pepper as needed.

Serve with a drizzle of coconut milk or cream, plus scallions on top.

With just 4 simple ingredients you could be tucking into a bowl of this sweet &amp; fragrantly warming, velvety smooth Vegan Carrot Soup. It&#x27;s like a surprise burst of warm winter sunshine in a bowl.  

Creamy Vegan Carrot Soup

3-4 inch long fresh ginger root

oil oil oil

/ coconut milk

water

salt & pepper (,

Preheat oven to 400°F

Peel the carrots. Chop into large (about an inch long) chunks.

Peel and chop the onion into chunks about the same size as the carrot

Cut the ginger into 2 to 3 pieces. Don't worry about peeling it.

Place all the vegetables (including the ginger) into a shallow oven proof pan, coat with oil and cook until tender. Mine took about 50 minutes. Check them by prodding with a fork.

Remove the vegetables from the oven.

Now blend the vegetables with the coconut milk and enough of the water to get the blender moving well.

You will probably need to do this in 2 or 3 batches. You&#39;ll be pouring it all into a saucepan after to warm through, so it doesn&#39;t matter if you use all coconut milk in one batch and all water in the next.

Once everything is smooth and creamy pour it into a large saucepan pan, add more of the water to thin as necessary and get the texture you like, then season to taste. I used 3 teaspoons of salt and 1 teaspoon of pepper but everyone&#39;s tastes vary so add as much or as little as you need.

Warm through gently in the pan then serve.

This ultra-creamy Roasted Carrot Soup is easy, delicious, and healthy.

sweet onion, chopped

garlic cloves, minced

plain yogurt

chicken stock

sugar

ancho chile powder

chipotle pepper powder,

kosher salt,

cilantro,

Preheat oven to 375F.

Drizzle a small amount of olive oil over...

Drizzle a small amount of olive oil over carrots, just enough to coat, then toss and spread into a single layer. Roast carrots until soft when poked with a fork; about an hour, tossing once during baking.

Meanwhile, saute onions over medium heat in a...

Meanwhile, saute onions over medium heat in a large skillet (use a dutch oven if making entire recipe on stove top) until starting to soften, about five minutes. Add garlic, stir and cook another minute. Set aside.

Add all ingredients to Vitamix and blend on...

Add all ingredients to Vitamix and blend on high until hot and steamy, about five minutes. Season to taste with salt.

Add carrots and the rest of the ingredients...

Add carrots and the rest of the ingredients to onion/garlic mixture. Bring to a boil, reduce heat and simmer at least 15 minutes. Using a hand blender, puree soup until very smooth. Season to taste with salt.

Garnish soup with chopped cilantro and lime zest.

This keto carrot soup is not only delicious, it&#x27;s easy and healthy. Made with roasted carrots, some heavy cream, and the use of warm spices like ginger, makes this an over the top keto-friendly soup.

Keto Roasted Carrot Soup

heavy whipping cream

unsalted butter

chicken broth

onion powder

garlic powder

thyme

ground pepper

salt

parsley

Preheat oven to 425-degrees, to roast the carrots.

In a large bowl, toss the whole carrots...

In a large bowl, toss the whole carrots with enough olive oil tocoat the carrots evenly, about 2 tablespoons, and then season with the salt and pepper.

Place the carrots in a roasting pan or...

Place the carrots in a roasting pan or sheet and bakeat 425-degrees for about 45 minutes or until they are fork-tender and lightly browned on some parts. Allow for some slight charring as this gives the soup a depth of flavor.

After the carrots have fully cooked and cooled...

After the carrots have fully cooked and cooled cut them intosmall enough pieces so that they can fit your blender.

Puree the carrots at the puree setting of...

Puree the carrots at the puree setting of yourblender along with 1 ½ cups of the chicken broth, and blend until wellcombined. Alternatively, you can use an emersion blender.

Next, transfer the carrot puree to a 6-quart...

Next, transfer the carrot puree to a 6-quart potand add the remainder of the chicken stock, spices, and butter.

Cook the soup over medium heat for about...

Cook the soup over medium heat for about 15 minutes until it begins to simmer, being sure to stir occasionally so that the soup does not scorch. 

Reduce the heat to medium-low and stir in...

Reduce the heat to medium-low and stir in the heavy cream and cook until the soup returns to a low simmer.

Taste the soup and adjust seasoning if necessary.

Serve the soup hot and garnish with fresh...

Serve the soup hot and garnish with fresh parsleyand with a dollop of sour cream.

Store leftovers in the refrigerator for up to...

Store leftovers in the refrigerator for up to 3 days.

Refer to the notes section for freezing instructions.

https://mediavine-res.cloudinary.com/video/upload/f2bl8njusgatebrotltc.mp4

This keto carrot soup is not only delicious, it's easy and healthy. Made with roasted carrots, some heavy cream, and the use of warm spices like ginger, makes this an over the top keto-friendly soup.

This recipe for curried carrot soup sprang from an over abundance of carrots from my garden!  Roasting onion, garlic, ginger, and carrots concentrates their flavors making curry carrot soup a simple dish that&#39;s warming on the coolest fall days. 

Curried Carrot Soup with Noodles

cayenne pepper

vegetable broth

coconut milk

juice lemon

Tablespoons of soy sauce

Tablespoon of rice vinegar ((or any vinegar))

rice noodles ((optional))

Preheat the oven to 450 degrees F. Lightly oil a baking sheet or use parchment paper, and spread carrots, onion, ginger, and garlic cloves onto it.

Sprinkle with salt, cumin, and cayenne.

Place in oven and bake for 25 minutes until carrots and onions are starting to brown.

In a large pot, combine vegetable broth and coconut milk over medium-low heat. When veggies are soft, squeeze garlic from its papers and add all veggies to the pot along with lemon juice, soy sauce, and vinegar. Blend well with an immersion blender or regular blender. Add noodles and sliced green onions if using and serve.

This roasted carrot soup transforms the humble carrot into a vibrant meal.  It scores major points for being as economical as it is hearty. Make it vegetarian by using vegetable broth or add chicken breast for a protein punch.

lbs carrots (1.49)

olive oil (0.12)

salt (0.03)

Tbsp salted butter (0.50)

water (0.00)

chicken broth (0.36)

heavy cream (1.12)

tsp fresh ginger (0.21)

Italian parsley (optional) (0.05)

sour cream (optional) (0.08)

Preheat the oven to 400°F. Clean the carrots and cut them into 1/4 inch rounds. Add them to a sheet pan, then drizzle with olive oil and salt. Roast the carrots at 400°F for about 35 minutes until they have softened and begun to caramelize.

While the carrots roast, dice the onions. Add the butter to a large Dutch oven and cook over medium heat until it foams and the milk solids start to brown. Turn off the heat, add the thyme and cook for one minute, to infuse the butter.

Turn the heat to medium and cook the onions in the browned butter until the onions are translucent, about two minutes.

Add the chicken broth, heavy cream, ginger, and water. Cover and leave the lid slightly ajar. Simmer until carrots are done. Do not boil, as the cream will curdle.

When the carrots have begun to caramelize, take them out of the oven.

Add the carrots to the chicken broth. Cook uncovered until carrots easily fall apart when pressed by a fork. There is no exact time for this, but it will be anywhere from 30 to 40 minutes, depending on the age of the carrots, how thick you cut them, how long you roasted them, and the cook temp of your soup.

Add soup to a blender, Take the center cap off of your blender lid and cover with a towel. Blend in two batches and puree.

Season with salt and pepper to taste, and serve. Garnish with a dollop of sour cream and a few leaves of Italian parsley

A healthy and delicious roasted red pepper &amp; carrot soup made in the instant pot or stovetop. This vegan and gluten free soup has deep bold flavors from roasting the red peppers and carrots. 

Vegan Roasted Carrot and Red Pepper Soup

Carrot

Red pepper (cut

Onion (cut into large pieces)

Garlic

Olive Oil (divided)

Vegetable Broth (or Water)

Salt (divided)

Bay leaf

Ground Cumin (Jeera powder)

Black pepper ((optional))

Cilantro (to garnish (optional))

Sesame seeds (to garnish (optional))

Preheat oven to 400°F. Place carrots and red peppers (cut side down) on a large baking tray in a single layer. Drizzle some olive oil over the tray and sprinkle some salt.

Roast in oven for 30 mins. Remove from oven. Let the peppers cool, so you can peel the blackened skin. You can also transfer the peppers to a bowl with  lid on. Shake and let them rest for 5-10 minutes. This will make it easier to remove the skin. 

Roasting the veggies:

Add oil to a large dutch oven or heavy bottom pot over medium heat. Saute the onions and garlic. 

Add the roasted red pepper and carrots. Add the spices, bay leaf, and broth.

Bring to a boil. Then reduce heat and simmer for 25 minutes. Then turn off the heat and follow the finishing steps.

Stovetop Method

Start the instant pot in sauté mode and let it heat. Add olive oil, bay leaf, garlic and onions. Let them saute for about 3 minutes. 

Instant Pot Method

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Top 12 roasted carrot soup recipes from across the web

The most viewed roasted carrot soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Carrot Soup (Vegan + Easy S...

Roasted Carrot Soup

Creamy Roasted Carrot Soup with Gin...

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Creamy Vegan Carrot Soup

Roasted Carrot Soup

Keto Roasted Carrot Soup

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The most viewed roasted carrot soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine