Easy Roasted Carrot Soup – Cozy, Vibrant & Flavorful
This creamy roasted carrot soup is naturally sweet, warmly spiced, and perfect for meal prep. It’s vegan, healthy, and loaded with comforting flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
Ingredients
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2 pounds carrots, peeled and chopped
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1 large yellow onion, quartered
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4 garlic cloves, unpeeled
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2 tablespoons olive oil
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1 teaspoon ground cumin
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1/2 teaspoon smoked paprika
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1/2 teaspoon ground ginger
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Salt and black pepper, to taste
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4 cups low-sodium vegetable broth (plus more to thin if needed)
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1 tablespoon lemon juice
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Optional toppings: Greek yogurt, toasted pumpkin seeds, fresh herbs
Instructions
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Preheat oven to 400°F (200°C).
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Toss carrots, onion, and garlic with olive oil, cumin, paprika, ginger, salt, and pepper.
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Spread on a baking sheet and roast for 30–40 minutes, until tender and caramelized.
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Let cool slightly. Squeeze roasted garlic from skins.
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Transfer vegetables and garlic to blender with 3 cups of broth. Blend until smooth, adding more broth as needed.
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Pour soup into pot, stir in lemon juice, and simmer for 5–10 minutes.
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Taste and adjust seasoning.
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Serve hot with desired toppings.
Notes
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Add coconut milk for creaminess without dairy.
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For extra spice, add chili flakes or harissa.
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Freezes well for up to 3 months.
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Pairs perfectly with crusty bread or grain salads.