Roasted Carrot Soup

This savory carrot soup gets its rich flavor from roasted carrots, a touch of cream, and spices like coriander, thyme and smoked paprika. It's simple and so comforting!

Course Dinner, lunch, Soup

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings (a bit more than 1 cup per serving)

Calories 283kcal

Author Sam Merritt

Equipment

Ingredients

For roasting the carrots

2 lbs (907 g) carrots
1 ½ Tablespoons olive oil
Salt and pepper

For the soup

2 Tablespoons salted butter
1 ¼ cups diced yellow onion (about 1 large onion)
1 ½ Tablespoons minced garlic
1 teaspoon coriander
½ teaspoon smoked paprika
½ teaspoon dried thyme
½ teaspoon table salt plus more to taste
2 Tablespoons dry white wine (see note for substitute)
4-5 cups (946-1182 ml) chicken broth (may substitute vegetable broth)
⅔ cup (158 ml) heavy cream

Instructions

Roast the carrots

Preheat oven to 425F (220C).
Wash and dry carrots and remove/discard the ends. Cut each carrot into 3 pieces (if the thicker ends are particularly thick, cut these in half lengthwise so they cook evenly with the other pieces). Place in a large bowl, add olive oil and salt and pepper and toss until carrots are evenly coated with oil.
2 lbs carrots, 1 ½ Tablespoons olive oil, Salt and pepper
Line a rimmed baking sheet with parchment paper and spread the carrots in an even layer over the baking sheet. Transfer to center rack of 425F (220C) preheated oven and bake for 25-30 minutes (or longer if needed) until carrots are tender and easily pierced all the way through with a fork. Set aside while you prepare the soup.

Make the soup

Heat butter in a large pot or Dutch oven over medium heat.
2 Tablespoons salted butter
Once melted, add onion and cook until softened (about 5-7 minutes).
1 ¼ cups diced yellow onion
Add garlic and cook until fragrant (about 30 seconds).
1 ½ Tablespoons minced garlic
Add the coriander, paprika, thyme and salt and briefly stir until well combined with the onion/garlic.
1 teaspoon coriander, ½ teaspoon smoked paprika, ½ teaspoon dried thyme, ½ teaspoon table salt
Add the cooked carrots to the pot and stir.
Slowly drizzle the wine into the pot, if any browning is on the bottom of the pot use your spatula or spoon to gently scrape it up. Cook the wine until it’s completely evaporated.
2 Tablespoons dry white wine
Slowly drizzle in broth. Bring to a simmer and simmer 5-10 minutes.
4-5 cups chicken broth
Reduce heat to low and either use an immersion blender to blend until completely smooth or transfer the soup in batches to a blender to blend until smooth (do this in batches to avoid the possibility of the soup exploding out of the blender!) and then return to the pot.
Stir in cream and stir until completely combined. Taste-test and add additional salt if needed. Serve warm, garnished with an additional drizzle of cream, a dollop of sour cream, croutons or pepitas, or just leave it plain!
⅔ cup heavy cream

Notes

Wine substitute

Swap the wine for 1 Tablespoon of white vinegar or white wine vinegar (preferred). Follow the instructions of cooking until evaporated.

Storing

Allow to cool then store in an airtight container in the fridge for up to 5 days. For best results, reheat in a pot over medium/low heat. Sometimes the soup thickens as it sits, so you may want to add additional chicken broth or even water when reheating it to thin it (taste-test as you may need to add more salt/spices to account for this).

Nutrition