Roasted Carrot Soup

There’s something undeniably soothing about a bowl of Roasted Carrot Soup. I remember the first time I made it; the air was crisp, and the vibrant orange of the carrots felt like a warm embrace against the cool fall breeze. As I chopped the carrots, their sweet aroma filled my kitchen, reminding me of the harvest season and cozy evenings by the fireplace. This soup quickly became one of my favorites, not just for its delightful taste but for the memories it conjures of home and heart. When the world outside gets chilly, I find comfort in a steaming bowl of Roasted Carrot Soup, topped with fresh herbs and perhaps a sprinkle of croutons for that perfect crunch.

Roasted Carrot Soup Ingredients

The ingredients of Roasted Carrot Soup are as comforting as the dish itself. Each component plays a crucial role in building flavor, from the earthy sweetness of the carrots to the aromatic garlic and spices. Together, they create a harmonious blend that’s both satisfying and nourishing.

• 2 pounds (900g) carrots – Peeled and cut into ½ inch pieces, these are the star of the show, adding sweetness and a vibrant color.
• 3 tablespoons olive oil – Divided for roasting and sautéing, this adds richness and a lovely golden hue.
• ½ teaspoon salt – This essential seasoning enhances the natural flavors of the ingredients.
• ½ teaspoon ground black pepper – Adds a subtle heat that balances the sweetness of the carrots.
• 1 yellow onion – Diced, this brings sweetness and depth to the soup.
• 3 cloves garlic – Minced, for an aromatic kick and flavor complexity.
• 1 teaspoon ground coriander – This spice adds a citrusy warmth that complements the carrots perfectly.
• 1 teaspoon ground cumin – Offers an earthy flavor that enhances the overall profile.
• ½ teaspoon paprika – Adds a gentle smokiness and a hint of sweetness.
• 4 cups (1 liter) vegetable stock or water – The base of the soup, providing moisture and flavor.
• 1 tablespoon lemon juice – Brightens the soup and enhances its flavors.

Putting Together Roasted Carrot Soup

Creating Roasted Carrot Soup is a rewarding experience that fills your kitchen with delightful aromas. Follow these steps for a delicious outcome that can become part of your regular rotation. Let’s get started!

1. Preheat your oven to 350°F (180°C) and line a half sheet pan with parchment paper. This makes for easy cleanup later.
2. Spread the carrots evenly on the sheet pan, then drizzle with 2 tablespoons of olive oil. Season with salt and black pepper, tossing the carrots to ensure they are well coated. Roasting the carrots will enhance their natural sweetness.
3. Place the pan in the oven and roast for 30 to 40 minutes. Flip the carrots halfway through to ensure even cooking. They are done when they can be easily pierced with a fork; mine usually take about 35 minutes.
4. While the carrots roast, heat the remaining tablespoon of olive oil in a Dutch oven or large saucepan over medium heat. Add the onion and sauté until soft and translucent, stirring occasionally to prevent burning.
5. Once the onion is ready, add the minced garlic and cook for an additional 30 seconds, stirring to release its aroma.
6. Next, add the ground coriander, cumin, and paprika to the pot. Sauté for another 30 seconds, allowing the spices to toast and deepen in flavor.
7. By now, your roasted carrots should be ready. Add them to the pot along with the vegetable stock or water. Bring the mixture to a boil over medium-high heat.
8. Once boiling, reduce the heat and let it simmer for 5 minutes. This allows the flavors to meld beautifully.
9. Remove the pot from heat and carefully transfer the mixture to a blender. Add the lemon juice and season with more salt if desired. Blend until smooth and creamy.
10. Serve your Roasted Carrot Soup immediately in bowls. For added texture, top with croutons and fresh herbs like basil. Enjoy!

Helpful Hints

To make the most of your Roasted Carrot Soup, consider these handy tips. They’ll enhance your cooking experience and help you enjoy this dish to its fullest.

• Storage: This soup is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to three days. Reheat on the stove or in the microwave until warmed through.
• Freezing: You can freeze the soup for up to six months since there’s no dairy in it. Thaw in the fridge overnight before reheating, and enjoy it just as you would fresh.
• Pairing: Serve this soup with crusty bread or a light salad for a complete meal. It’s especially nice with a sprinkle of fresh herbs on top.
• Variations: Consider adding a dash of ginger or a spoonful of curry powder for an interesting twist. You can also blend in some cooked potatoes for extra creaminess.
• Garnishing Ideas: Top your soup with a drizzle of olive oil, a dollop of yogurt, or a sprinkle of toasted seeds for added texture and flavor.

Serving Suggestions

When it comes to serving Roasted Carrot Soup, the possibilities are endless! Here are some ideas to inspire you:

• Lunch Delight: This soup makes for a light, satisfying lunch when paired with a simple green salad and some crusty bread.
• Cozy Dinner: Serve it as a starter before a main course of roasted chicken or a hearty grain dish.
• Seasonal Serving: It’s perfect for fall gatherings, adding a touch of warmth to your table during harvest celebrations.
• Perfect for Ramadan: This soup is a great addition to your iftar table, providing nourishment after a long day of fasting.
• Storing Leftovers: If you have leftovers, store them in an airtight container and enjoy them for easy lunches throughout the week.
• Freezing Portions: Consider freezing individual servings for quick meals on busy days. Just thaw and reheat when you need a comforting bowl.

FAQ

Conclusion

In conclusion, Roasted Carrot Soup is a dish that warms the heart and soul. Its simple ingredients and comforting flavors make it a staple in my kitchen, perfect for any season. I encourage you to try making it yourself; it’s a delightful way to celebrate the flavors of fall. Plus, with its nourishing qualities and ease of preparation, you’ll find yourself coming back to this recipe time and again.

Roasted Carrot Soup

The ultimate comfort food, Roasted Carrot Soup is creamy, flavorful, and incredibly easy to make. This delightful soup showcases the natural sweetness of roasted carrots, making it a perfect choice for a cozy weeknight dinner. You won't believe how satisfying it is!

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Soups

Cuisine: American

Calories: 200

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds carrots Peeled and cut into ½ inch pieces
• 3 tablespoons olive oil Divided
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 yellow onion diced
• 3 cloves garlic Minced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• 4 cups vegetable stock or water
• 1 tablespoon lemon juice Use more if desired

Equipment

• 6-quart Dutch Oven

Method

 

1. Preheat your oven to 350°F (180°C) and line a half sheet pan with parchment paper. This makes for easy cleanup later.
2. Spread the carrots evenly on the sheet pan, then drizzle with 2 tablespoons of olive oil. Season with salt and black pepper, tossing the carrots to ensure they are well coated. Roasting the carrots will enhance their natural sweetness.
3. Place the pan in the oven and roast for 30 to 40 minutes. Flip the carrots halfway through to ensure even cooking. They are done when they can be easily pierced with a fork; mine usually take about 35 minutes.
4. While the carrots roast, heat the remaining tablespoon of olive oil in a Dutch oven or large saucepan over medium heat. Add the onion and sauté until soft and translucent, stirring occasionally to prevent burning.
5. Once the onion is ready, add the minced garlic and cook for an additional 30 seconds, stirring to release its aroma.
6. Next, add the ground coriander, cumin, and paprika to the pot. Sauté for another 30 seconds, allowing the spices to toast and deepen in flavor.
7. By now, your roasted carrots should be ready. Add them to the pot along with the vegetable stock or water. Bring the mixture to a boil over medium-high heat.
8. Once boiling, reduce the heat and let it simmer for 5 minutes. This allows the flavors to meld beautifully.
9. Remove the pot from heat and carefully transfer the mixture to a blender. Add the lemon juice and season with more salt if desired. Blend until smooth and creamy.
10. Serve your Roasted Carrot Soup immediately in bowls. For added texture, top with croutons and fresh herbs like basil. Enjoy!

Notes

• Storage: This soup is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to three days. Reheat on the stove or in the microwave until warmed through.
• Freezing: You can freeze the soup for up to six months since there’s no dairy in it. Thaw in the fridge overnight before reheating, and enjoy it just as you would fresh.
• Pairing: Serve this soup with crusty bread or a light salad for a complete meal. It’s especially nice with a sprinkle of fresh herbs on top.
• Variations: Consider adding a dash of ginger or a spoonful of curry powder for an interesting twist. You can also blend in some cooked potatoes for extra creaminess.
• Garnishing Ideas: Top your soup with a drizzle of olive oil, a dollop of yogurt, or a sprinkle of toasted seeds for added texture and flavor.

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Meet Violet Lane

The Creative Spark I see the kitchen as my art studio. I love experimenting with colors and textures, and I’m usually the one asking, “What if we added this?” I encourage the team to take risks and try new flavor combinations. I love the energy of cooking with six other people it’s chaotic, colorful, and inspiring. I’m hands-on with the cooking and styling, always trying to make our plates look as artistic as they taste.