Creamy Roasted Carrot Soup Recipe

Creamy Roasted Carrot Soup Recipe:-There is a tendency for people to overlook carrots when it comes to vegetables, and it is highly rare for someone to state that carrots are their favorite vegetable. Carrots are one of the veggies that people prefer to neglect. Carrots are one of those vegetables that I use quite frequently in the kitchen in recipes such as soups, salads, and stews; but, up until pretty recently, they could not be counted one of my favorite basic ingredients. Roasted carrots, on the other hand, are something that I am fully and utterly crazy over right now.



Creamy Roasted Carrot Soup Recipe

In spite of the fact that I have always been aware that roasting vegetables brings out the natural sugars that are present in them and enhances their flavor, I did not roast carrots on their own until a couple of months ago. It came as a complete surprise to me when I learned that roasting carrots results in a significant enhancement of flavor. As a consequence of this discovery, I am now preparing carrots using this method on a weekly basis.


The other day, I had a yearning for a hearty soup, and I made the decision to roast a bag of carrots as the primary ingredient in my soup. Considering the immune-enhancing properties of garlic, onion, turmeric, and ginger, I decided to incorporate them into the soup, which ultimately resulted in a delectable, flavorful, and satiating dish. As a result of the carrots’ inherent starch content, the soup can be thickened without the addition of any additional ingredients after it has been blended. In point of fact, after putting my soup in the refrigerator for the night, I added a little bit more stock to it in order to make it thinner.


In order to serve this soup, you can garnish it with a swirl of Greek yogurt or sour cream, sprinkle the top with crispy croutons and chopped chives, or use the soup garnish that you enjoy the most. All of these options are available to you. It is possible to store this soup in the refrigerator for a few days without adversely affecting its quality, and the flavor of the soup improves even further after a day or two have passed.



  • 1 1/2 Pounds Carrots, Ends Trimmed & Cut In Half Lengthwise
  • 1/4 Cup Olive Oil, Divided
  • 1 Medium White Onion, Chopped
  • 3 Cloves Garlic, Chopped
  • 1 (2-inch) Piece Of Ginger, Peeled & Minced
  • Salt & Pepper
  • 1 Tablespoon Turmeric
  • Pinch of Red Pepper Flakes
  • 6 Cups Chicken or Vegetable Broth
  • Garnish of Choice (See Notes Above)



  1. Preheat oven to 400 degrees F.
  2. Lay the carrots cut side up side by side on a baking sheet.
  3. Brush the top of the carrots with olive oil, then roast the carrots until they are fork tender and browned on the edges, about 20 to 25 minutes.
  4. In a large stockpot, heat the remaining oil over medium heat and then add the onion, garlic, and ginger.
  5. Cook, stirring continually until the onions are translucent, about 8 minutes.
  6. Cut the carrots into 2-inch pieces and add to the pot.
  7. Add salt, pepper, turmeric, and pepper flakes to the pot.
  8. Cover the vegetables with the broth by 1-inch and bring to a boil.
  9. Reduce the heat to a simmer, and cook for 20 minutes.
  10. Puree the soup in a blender in batches until very smooth.
  11. Add a little additional broth or water if soup is too thick.
  12. Return to the pot and keep warm.
  13. Serve in individual bowls with your garnish of choice.




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