Creamy Roasted Carrot Soup (Vegan)

Roasted Carrot Soup is both cozy and elegant. That’s what makes it perfect for any meal, whether it’s a quiet weeknight dinner or a lovely starter for a gathering. Carrots are roasted and caramelized, then mixed with roasted garlic and onion. The soup is finished with some lemon juice, making the flavors well balanced.

This soup is easy to make, and each spoonful brings a warm, layered flavor you’ll crave throughout the year. It’s vegan and gluten-free, so it’s perfect for gatherings where some guests might have dietary restrictions. Other soups we enjoy throughout the colder season include helathy potato soup, curry lentil soup, and easy French onion soup.

Recipe Highlights: Roasted Carrot Soup

Cuisine: Mediterranean-inspired

Dietary Suitability: Vegan and gluten-free

Flavor Profile: Savory and subtly sweet with a hint of earthy spices

Skill Level: Beginner-friendly

Preparation Time: About 20 minutes prep, 40 minutes cook time

Why You’ll Love This Recipe

This roasted carrot soup is a fantastic way to highlight simple, on-hand ingredients in a deeply flavorful dish. Roasting the carrots, onions, and garlic intensifies their natural sweetness and gives them a wonderfully caramelized finish.

Adding spices like cumin, coriander, and paprika adds warmth and depth to the soup, while a squeeze of fresh lemon juice at the end keeps the flavors bright. Plus, this recipe is incredibly versatile—pair it with crusty bread, top with fresh herbs, or enjoy it as-is for a light, nourishing meal.

Ingredient Spotlight: Carrots

Carrots are the heart of this roasted carrot soup. They lend a natural sweetness and creaminess that makes the dish both comforting and nourishing. Roasting the carrots brings out their inherent sugars, giving them a caramelized, slightly smoky depth that balances beautifully with the spices in the soup.

Here are some interesting insights and handy tips about carrots:

Nutritional Benefits: Carrots are packed with beta-carotene, an antioxidant that converts to vitamin A in the body, promoting eye health and immune support. They’re also a great source of fiber, vitamin K, and potassium, adding not only flavor but a nutritional boost to this recipe.

Selecting the Best Carrots: For the sweetest and most flavorful results, look for firm carrots with vibrant color and minimal blemishes. Smaller, thinner carrots are generally sweeter and more tender, while larger carrots may have a slightly earthier flavor.

Storage Tips: Carrots can last for weeks if stored correctly. To keep them crisp, remove the green tops (if present), as these draw moisture from the root. Store carrots in the refrigerator in a sealed plastic bag or submerged in water in an airtight container. Change the water every few days if you opt for the latter method.

Freezing Carrots: You can freeze carrots for future use by blanching them first to preserve their flavor and color. Blanch for 2-3 minutes in boiling water, then transfer to an ice bath. Once cooled, dry and freeze in a single layer on a baking sheet before transferring to a freezer bag.

Other Uses: Beyond soups, carrots are incredibly versatile. Try them grated in salads, roasted with spices, or blended into smoothies for added sweetness. Roasted carrots can even be turned into a dip by blending them with tahini, garlic, and lemon juice for a quick, nutritious spread.

Ingredients

• Carrots: The star of the soup; their natural sweetness shines through after roasting.
• Garlic: Roasted to soft, caramelized perfection, adding layers of flavor.
• Spices: Cumin, turmeric, salt, pepper and paprika give this soup warmth and depth.
• Broth: Adds richness to the soup. You can use vegetable broth or even water.
• Lemon: Adds a fresh, zesty finish that balances the earthy flavors of the spices.
• Olive oil: Enhance the roasting process and elevate flavors.

How to Make Roasted Carrot Soup

Step 1: Prepare the Garlic

Stary be preheating your oven to 400°F. Cut the top part of a garlic head and drizzle it with 1 tablespoon of olive oil. Wrap it tightly in aluminum foil and set aside.

Step 2: Season and Roast the Vegetables

Place the sliced carrots and onion quarters in a baking pan or a baking sheet. Drizzle with olive oil, and add the spices to season the vegetables.

Mix everything well to ensure the vegetables are well-coated. Place the wrapped head of garlic in the middle of the vegetables.

Step 3: Roast Until Tender

Next, place the baking sheet in the oven and roast for about 40 minutes, or until the carrots are tender and the vegetables have caramelized edges. Roasting intensifies the natural sweetness of the carrots and brings out a delicious depth of flavor in the garlic.

Step 4: Prepare the Soup

Remove the baking sheet from the oven and place the carrots and onions in a pot. Unwrap the garlic, and squeeze the softened cloves into the pot as well.

Heat the soup over medium heat and let it simmer for about 10 minutes to let the flavors meld together.

Step 5: Simmer and Serve

Using an immersion blender, purée until smooth. Alternatively, blend in batches in a standard blender. Add the soup back into the pot and add the lemon juice. Cook on medium heat for another 10 minutes.

Adjust seasoning if needed, and serve hot, garnished with fresh dill or parsley and a sprinkle of Aleppo pepper if desired.

Serving Suggestions

This roasted carrot soup pairs wonderfully with a few simple sides to create a well-rounded meal:

Bread Pairing: Serve with no knead bread, pita chips, a flatbread, or garlic baguette to soak up the delicious soup.

Salads: A fresh Turkish salad like Çoban Salatası or a simple cucumber-yogurt salad balances the soup’s warmth.

Additional Toppings: Garnish with a sprinkle of Aleppo pepper, fresh dill or parsley, or even a dollop of yogurt for extra creaminess.

Variations

Add More Vegetables: For extra flavor and nutrition, add roasted bell peppers or sweet potatoes to the soup.

Make It Creamy: For a richer texture, swirl in a little heavy cream or coconut milk after blending.

Adjust the Spice Level: To add a bit of heat, add some harissa (start with 1/2 tablespoon) or a pinch of cayenne or red pepper flakes.

Herb-Infused: Add fresh thyme or rosemary while roasting the vegetables, then remove before blending for an herbaceous twist.

Storage

Store the leftovers in an airtight container and refrigerate for up to 4 days. Reheat on the stovetop over low heat, adding a little water or broth if the soup has thickened.

This soup also freezes well—simply portion it out in containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Frequently Asked Questions