This homemade roasted carrot soup recipe is ultra creamy (yet cream-less) and full of rich, roasted carrot flavour! It’s the best carrot soup you’ll ever have.

Recipe yields 4 bowls or 6 cups of soup.

Ingredients

  • 2 pounds carrots
  • 3 tablespoons extra-virgin olive oil, divided
  • ¾ teaspoon Himalayan salt, divided, to taste
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, pressed or minced
  • ½ teaspoon ground coriander
  • ¼ teaspoon taco seasoning
  • 4 cups vegetable broth (or water)
  • 2 cups water
  • 1 to 2 tablespoons unsalted butter, to taste
  • 1 ½ teaspoons lemon juice, to taste
  • Freshly ground black pepper, to taste
ROASTED carrot soup

Instructions

  • Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.
  • To prepare your carrots, peel them and then cut them on the diagonal so each piece is about ½″ thick at the widest part.
  • Place the carrots on the baking sheet. Add 2 tablespoons olive oil and ½ teaspoon of the salt. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer.
  • Roast the carrots until they’re caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway. (Heirloom carrot varieties will roast in as little as 25 minutes, but regular carrots are more dense and typically require 35 to 40 minutes.)
  • Once the carrots are almost done roasting, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
  • Add the garlic, coriander and taco seasoning. Cook until fragrant while stirring constantly, about 30 seconds to 1 minute. Pour in the vegetable broth and water, while scraping up any browned bits on the bottom with a wooden spoon or sturdy silicone spatula.
  • Add the roasted carrots to the pot when they are out of the oven. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook for 15 minutes, to give the flavors time to meld.
  • Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
  • Add the butter, lemon juice , and several twists of black pepper. Blend until completely smooth. Add additional salt and pepper if necessary, to taste. Add another tablespoon of butter if you’d like more richness, or a little more lemon juice if it needs more zing. Blend again, and serve.
  • This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.