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Donna R. Luis

Creamy Roasted Carrot Soup

A silky, cream-less carrot soup made from caramelized roasted carrots, tender onion, garlic, coriander, cumin, vegetable broth, butter, and lemon juice. Roasting brings out the carrots' deep sweetness, while blending creates an exceptionally smooth texture and the lemon adds a fresh finishing note.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds carrots peeled and cut diagonally into pieces about ½ inch thick at the widest part
  • 3 tablespoons extra-virgin olive oil divided
  • ¾ teaspoon fine sea salt divided, plus more to taste
  • 1 medium yellow onion chopped
  • 2 cloves garlic pressed or minced
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • 4 cups vegetable broth or water
  • 2 cups water
  • 1 to 2 tablespoons unsalted butter to taste
  • 1½ teaspoons lemon juice to taste
  • Freshly ground black pepper to taste

Equipment

  • Large rimmed baking sheet
  • Parchment paper, optional
  • Dutch oven or soup pot
  • Wooden spoon or sturdy silicone spatula
  • Vegetable peeler
  • Chef’s knife
  • Cutting board
  • Blender
  • Measuring spoons and measuring cups

Method
 

  1. Prepare the Oven: Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper if desired for easier cleanup.
  2. Prepare the Carrots: Peel the carrots, then cut them diagonally into pieces about ½ inch thick at the widest part so they roast evenly.
  3. Season the Carrots: Place the carrots on the prepared baking sheet, add 2 tablespoons of the olive oil and ½ teaspoon of the salt, then toss until the pieces are lightly coated and seasoned.
  4. Arrange for Roasting: Spread the seasoned carrots across the baking sheet in a single layer so they roast evenly.
  5. Roast the Carrots: Roast for 25 to 40 minutes, tossing halfway through, until the carrots are caramelized around the edges and easily pierced with a fork; heirloom carrots may take about 25 minutes, while regular carrots generally need 35 to 40 minutes.
  6. Cook the Onion: When the carrots are nearly finished, heat the remaining 1 tablespoon olive oil in a Dutch oven or soup pot over medium heat until shimmering, then add the chopped onion and ¼ teaspoon salt.
    Cook for 5 to 7 minutes, stirring occasionally, until the onion softens and becomes translucent.
  7. Add the Aromatics: Stir in the garlic, ground coriander, and ground cumin, cooking for about 30 seconds to 1 minute while stirring constantly, until fragrant.
  8. Add the Liquids: Pour in the vegetable broth and water, using a wooden spoon or sturdy silicone spatula to scrape up any browned bits from the bottom of the pot.
  9. Combine the Carrots: Add the roasted carrots to the pot once they come out of the oven, then bring the soup to a boil over high heat.
  10. Simmer the Soup: Reduce the heat as needed to maintain a gentle simmer and cook for 15 minutes, allowing the flavors to meld.
  11. Cool Before Blending: Remove the pot from the heat and let the soup cool for a few minutes before transferring it to the blender.
  12. Blend Safely: Carefully transfer the soup to a blender in batches if necessary, making sure not to fill the blender beyond its maximum fill line to prevent the hot soup from overflowing.
  13. Finish the Soup: Add the butter, lemon juice, and several twists of freshly ground black pepper, then blend until completely smooth.
  14. Adjust the Flavor: Taste the soup and add more salt or pepper as needed; blend in another tablespoon of butter for additional richness or a little more lemon juice for extra brightness.
  15. Serve: Serve the soup once it has been blended smooth and seasoned to taste.
  16. Store: Keep the covered soup refrigerated for about four days, or freeze it for several months.

Notes

  • Roast the carrots until the edges are caramelized and the centers are easily pierced with a fork; this roasting develops the soup’s characteristic deep carrot flavor.
  • Regular carrots typically need 35 to 40 minutes in the oven, while heirloom varieties can roast in as little as 25 minutes.
  • Keep the carrots in a single layer on the baking sheet and toss them halfway through roasting for more even browning.
  • Add the garlic, coriander, and cumin only after the onion has softened so the spices and garlic become fragrant without being overcooked.
  • Use vegetable broth for a fuller savory flavor, or use water when you want to reduce the sodium.
  • Let the soup cool for a few minutes before blending, and work in batches if needed. Never fill the blender beyond its maximum fill line with hot soup.
  • Adjust the final balance with additional salt, black pepper, butter, or lemon juice according to taste.
  • For carrot-ginger soup, add 1 teaspoon freshly grated ginger for subtle flavor, 2 teaspoons for a stronger ginger note, or 1 tablespoon for a relatively spicy version.
  • For curried carrot soup, add 1 to 2 teaspoons curry powder along with the garlic and spices. For curried ginger soup, also add 2 teaspoons finely grated fresh ginger.
  • For the Thai variation, add 1½ teaspoons to 1 tablespoon Thai red curry paste, replace the lemon juice with lime juice, and consider chopped roasted peanuts and fresh cilantro for garnish.
  • To make the soup dairy-free or vegan, omit the butter, blend in 1 tablespoon good olive oil, or use ¼ cup soaked cashews instead of butter.