Ingredients
Roasted Carrot Base
- 6 cups baby carrots or approx. 6 large or 12 small-medium carrots, peeled and cut into 2-inch pieces (about 1-1/2 pounds of carrots)
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Sauté & Broth
- 1 tablespoon olive oil
- 1 medium yellow onion, diced (about 2 cups)
- 1 thumb-sized piece of fresh ginger, peeled and minced (about 2 tablespoons)
- 4 cups low-sodium vegetable broth
Finishing
- 1/2 cup heavy whipping cream (or full-fat canned coconut milk for a vegan version)
Instructions
- Preheat and prepare carrots: Preheat your oven to 400°F (204°C). In a large bowl, place the peeled and cut carrots, drizzle with 1 tablespoon olive oil, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Toss well to coat evenly.
- Roast carrots to tender and brown: Spread the seasoned carrots in a single layer on a rimmed baking sheet. Roast in the preheated oven, stirring and flipping the carrots every 15 minutes to ensure even roasting, until they are tender and browned in spots, approximately 40 minutes. Remove from oven and allow to cool slightly.
- Sauté onions and ginger: While the carrots roast, heat the remaining 1 tablespoon of olive oil in a large soup pot over medium-low heat. Add the diced onions and cook gently, stirring often, until they just begin to brown, about 8 to 10 minutes. Add the minced ginger and cook briefly to release its aroma.
- Add broth and simmer: Pour in the 4 cups of low-sodium vegetable broth. Bring the mixture to a boil, then reduce heat to low, cover the pot, and let simmer for 5 minutes until the ginger softens and the flavors meld. Remove from heat.
- Puree the soup: Once both the roasted carrots and the broth mixture have cooled enough to handle safely, add the carrots to the pot. Using either an immersion blender directly in the pot or a countertop blender working in batches, puree the soup until completely smooth and creamy.
- Finish soup with cream and seasoning: Return the pureed soup to medium heat and bring it back to a gentle simmer. Lower the heat and stir in the 1/2 cup of heavy whipping cream or coconut milk to enrich the soup. Taste and adjust seasoning with additional salt and pepper if desired.
- Serve warm: Ladle the creamy roasted carrot soup into bowls and serve immediately for a warming, flavorful meal.
Notes
- You can substitute heavy cream with canned coconut milk to make this soup vegan.
- Roasting the carrots enhances their natural sweetness and adds depth of flavor.
- Use an immersion blender for easier pureeing directly in the pot, or blend in batches if using a countertop blender.
- Ensure the soup cools slightly before blending to avoid splattering and burns.
- This soup pairs well with crusty bread or a fresh green salad.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
