This roasted carrot soup is a bowl of warm, toasty, creamy, deliciousness. The key to the incredible flavor is to roast the vegetables in the oven instead of boiling them. This recipe came out of early COVID when trips to the grocery store were extremely limited. We had a ton of carrots, like 10 pounds worth, in the fridge along with a scattering of other vegetables. We tried dicing the vegetables and then boiling them in broth but the soup just felt a little flat. It was good but not special. It was definitely not something we’d add to our regular rotation. The next time we tried the recipe we decided to roast the vegetables in the oven and with that simple switch this roasted carrot soup went from good to great!

The cook time is going to depend on how big and thick you cut your vegetables. The thinner the chunks the less time they will need to be roasted. To thin the soup we start with 5 cups of broth. If your vegetables were on the larger side you might need to add additional broth to get that perfect silky consistency. This roasted carrot soup can be frozen and stored in the freezer for a later date.

Happy Cooking!

We love eating this soup with roasted chicken or our tri tip. This is also an excellent starter or side Thanksgiving recipe.

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Carrot Soup

Roasting the vegetables for this carrot soup gives this dish an incredible flavor. This rich and creamy soup is vegetarian, Paleo, and Whole30. It's a quick and easy recipe which makes it a perfect for busy weeknights.

Course Main Course

Cuisine American

Keyword carrots, Soup, vegetarian

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 6

Calories 198kcal

Ingredients

• 8 medium carrots
• 3 celery stalks
• 1 large sweet potato
• 1 shallot
• 5-7 cloves garlic
• 3 TBSP olive oil
• 2 tsp granulated garlic
• 1 tsp salt
• 1 tsp pepper
• 1 tsp dried oregano
• 1 tsp dried thyme
• 5-7 cups chicken broth

Instructions

• Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper
• Remove skin from sweet potato and cut into roughly 1" thick chunks. Cut carrots and celery in half lengthwise. Cut in half lengthwise again then cut in half across the diameter. Peel garlic cloves and shallots. The bigger your pieces the longer they will take to roast
• Place vegetables, olive oil, and seasonings into a large bowl and toss to combine
• Spread vegetables evenly amongst both baking sheets and roast in the oven for 20-40 minutes depending on how big your pieces are. If using two racks, rotate the baking sheets every 10-12 minutes. Vegetables are done when a fork can easily go through the thickest part of the vegetable
• Add vegetables and 5 cups of broth to a high powered blender and puree until smooth and creamy. You may need to work in two batches
• Add puree to a large sauce pan and bring to a boil. Depending on the the size of your vegetables your puree may be a bit thick, almost like a mashed potato consistency. To get a thinner soup add the remaining broth, 1/2 cup at a time, until it reaches your desired consistency. Salt and pepper to taste
• Enjoy!

Nutrition

Calories: 198kcal | Carbohydrates: 15g | Protein: 7g | Fat: 7g | Fiber: 6g | Sugar: 9g