Easy Roasted Carrot Soup
This delicious carrot soup has bold flavors that add an extra warmth to every spoonful.
Servings: 6
Equipment
Ingredients
- 2 pounds Carrots peeled and cut into chunks diagonally
- 1 Vidalia onion cut into quarters
- 1 head Garlic
- 3 tbsp Olive oil
- ½ tsp Turmeric
- 1 tsp Cumin
- ½ tsp Coriander
- 1 tsp Kosher salt
- ¼ tsp Black pepper
- 5 cups Vegetable broth or water
- 1 Lemon juiced
- 1/2 cup Parsley chopped
- 1 tbsp Aleppo pepper garnish
Instructions
- Preheat 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.
- Place the carrots and onion quarters on a baking sheet. Drizzle with olive oil, and season with turmeric, paprika, cumin, coriander, salt, and black pepper. Mix everything well to ensure the vegetables are well-coated. Add the wrapped garlic to the baking sheet.
- 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.
- Remove the baking sheet from the oven and place the vegetables in a pot over medium heat. Unwrap the garlic and squeeze it into the pot as well. Add in the broth.
- Heat the soup over medium heat and let it simmer for about 10 minutes. Then blend the soup using an immersion blender. Alternatively, you can blend it in a regular blender, but make sure to do it in batches.
- Add in the lemon juice and adjust seasoning if needed. Cook the soup for 10 more minutes.
- Serve hot, garnished with fresh parsley and a sprinkle of Aleppo pepper if desired.
Video
Notes
Roast for Flavor: Roasting is essential—it adds a caramelized richness you won’t get from boiling.
Adjust Broth for Consistency: Start with 5 cups of broth or water, but add more if you prefer a thinner consistency.
Lemon Juice to Brighten: Don’t skip the lemon juice! Its acidity cuts through the richness and brings balance to the dish.
Adjust the Spice Level: To add a bit of heat, increase the black pepper or add a pinch of cayenne.
Nutrition
Calories: 171kcal | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1306mg | Potassium: 659mg | Fiber: 6g | Sugar: 12g | Vitamin A: 26503IU | Vitamin C: 29mg | Calcium: 90mg | Iron: 2mg