Roasted Carrot Soup

One of my absolute favorite things to eat is a simple, creamy vegetable soup. I make pureed soups often, but I will alternate ingredients and feature a variety of vegetables as the star of the recipe. The choice of veggie to use in a soup typically depends a lot on what ingredients I have on hand.

On this particular day, I had a huge bag of organic whole carrots that seriously needed my attention so carrot soup was placed on the meal plan! Y’all, this was the first time I’d ever made carrot soup, but I knew I didn’t want to make a basic boiled and pureed soup with them.

Because roasted carrots are so aromatic and flavorful, I was certain that roasting them before processing them would translate into an extra delicious roasted carrot soup!

As I prepared this soup I genuinely didn’t know what to expect from the flavor, I mostly hoped it wouldn’t be too sweet. I have to share that I was pretty impressed with the first flavorful bite of it, and ultimately I was quite happy to consume an entire bowlful of it! This simple soup turned out with incredibly rich flavors on the first try.

In fact, this roasted carrot soup was SO good, that it seemed too good of a recipe to be true. Second guessing myself is one of my favorite pastimes!

So, of course I had to make sure the first batch wasn’t just a fluke, and I made a second pot of this carrot soup the very next day (that’s the only sane way to handle a case of new recipe jitters, right?!) Well, I can honestly report that both batches turned out deliciously, and I was thankful I wrote everything down!! I’m always excited for a successful new recipe; I’m happy I can make it again and share about it.

As a side benefit, my family’s vitamin A and potassium intake levels were epic over the next few days! 😁

This roasted carrot soup has a lovely autumnal amber color and I think it’s a very pretty pureed soup that would surely impress company. It’s also easy enough to include in a healthy weeknight meal as it comes together in less than an hour using just a handful of ingredients.

Seriously, if you have olive oil or butter, carrots, onion, broth, a couple of pantry-staple, dried herbs (or fresh herbs, if your thumb is greener than mine), salt, pepper and milk or cream in your house you, you’re set and can make a go make batch right now. Really!

What are you waiting for?

Oh wait, and a blender or food processor is definitely needed too! Yep, can’t forget the essential kitchen equipment for making a blended soup. Although, I guess you could make a chunky roasted carrot chowder…hmmmm. Is that a thing? I’ll look into this a bit further for a future post! 😉

Soups and sandwiches will always be my first loves when it comes to home cooking and I’ve got a few of my favorite, hearty soups, stews and chowders listed in the recipe index on this blog. I’m definitely planning to add some more recipes to that collection over the next few months.

However, if you like uncomplicated. creamy, veggie-based soups as much as I do, you might be interested in an old post about this Creamy Asparagus Soup or my previously-posted recipe for this Easy Fire-Roasted Tomato Soup that’s made with canned tomatoes. Just F.Y.I, that fire-roasted tomato soup is a perfect match for an ooey. gooey grilled cheese sandwich!

Now I can add this satisfying roasted carrot soup to that short list of smooth, creamy vegetable soups too. And I sincerely hope you all enjoy it as much as we do!

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Roasted Carrot Soup

Recipe by Marcelle at A Little Fish in the Kitchen Course: Appetizers, Main, BrunchCuisine: FrenchDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

50

minutes

Serve this rustic, vibrantly colored Roasted Carrot Soup hot as a starter, or as main dish complemented by crusty, buttered bread and a green salad. It’s a comforting, nutritious and budget-friendly soup that’s perfect for any season of the year.

Ingredients

• 1-1/2 pounds whole carrots, peeled, halved and sliced in to 1/2 to 1-inch pieces (4 cups sliced carrots)

• 1/2 of a large sweet yellow onion, peeled and sliced

• 2 – 3 tablespoons extra virgin olive oil

• 1/2 teaspoon salt

• 1/4 – 1/2 teaspoon ground black pepper (*see notes)

• 32 ounces chicken or vegetable broth or 32 ounces of water with appropriate amounts of flavored bouillon)

• 1/2 teaspoon dried thyme

• 1 teaspoon dried parsley

• 1/3 cup half and half or milk

Directions

• Pre-heat oven to 400°.  In a large bowl, toss sliced carrots and onion with olive oil and season with salt and pepper.  Spread the coated veggies evenly onto a lightly greased rimmed cooking sheet (**see notes below) and place it in the oven . Bake for 15 minutes then stir veggies on the pan and lightly season again with salt and pepper, if desired. Bake for another 15 minutes or until carrots are fork tender and the edges of the onions are slightly browned. Remove pan from the heat and set it aside on a cooling rack. Turn off the oven.
• Transfer the roasted veggies to a Dutch oven, and add in broth and dried herbs. Bring the pot to a boil, and then reduce the heat allowing the pot to gently simmer for about 10-15 minutes. Remove the pot from the heat.  
• Use an immersion blender to process the roasted carrot soup within the pot until very smooth. Alternately, you can process the hot soup in the glass jar of a blender, and then return it to the pot. Stir in the half and half.
• Garnish each serving of soup with an extra drizzle of cream, and freshly cracked black pepper, if desired. It’s also delicious garnished with green onions and crumbled seasoned croutons… or all of the above!

Notes

• *1/4 teaspoon of black pepper will give flavor, but 1/2 teaspoon of black pepper will add a level of spiciness (heat) to the soup.
• **you could also cover the baking sheet with foil and then grease it for easier clean up.
• Recipe as published on A Little Fish in the Kitchen at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.