This roasted Carrot Soup is cosy and creamy without any cream. Made with simple budget-friendy ingredients you probably already have in your kitchen, for an easy weeknight dinner. Serve with crunchy homemade croutons or crostini for dipping...yum!
If you're after an easy budget-friendly meal to feed the whole family, this Carrot Soup is calling your name! Carrots are always in season and are usually quite affordable in price, I know as I always have a bag of them laying around in my fridge...that's actually why I first made this recipe as I realised I accidentally had 3 bags at one point and needed to use them up before they went to waste.
If you've been here for a while, you'll know I love making creamy soups without using any heavy cream such as my tortellini soup and my classic pastina soup. My tip for this soup is adding a potato simmered with the broth which gives the soup extra body and creaminess. Since its a creamy soup, I love to then add texture by making simple homemade crostini or croutons to serve with for a little crunch.
Not only is this carrot soup delicious and cozy, but its crazy easy to make with minimal ingredients that you most probably already have in your fridge and pantry. The carrots are roasted with onion, garlic and seasoned with spices until they are beautifully caramelised which makes them lovely and natural sweet.
Table of Contents
Recipe Highlights
- Healthy & Nutritious: Packed with veggies and made without any cream
- Easy Steps: Simply roast, blend and enjoy your simple cozy soup
- Versatile: Easily customized using whatever fresh greens or extras you have in the fridge
Ingredients and Substitutions
- Carrots are the star and bring a natural sweetness once roasted. I chop them, then roast them with the onion and spices to enhance the flavor
- Onion provides a lovely depth to the sweet flavors and is roasted with the carrots. Shallots or leeks also work well for a more subtle flavor
- Garlic cloves are roasted whole and brings that warm savory flavor we all love
- Potato is my little secret for that creamy texture as I've used no heavy cream! It also adds body to the soup
- Paprika and cumin are warming spices that boost the flavor profile without overpowering it. You can try curry powder or just a pinch of nutmeg instead to achieve some warmth
- Extra virgin olive oil is my go-to for helping the vegetables roast beautifully. A little goes along way, however butter is a classic alternative if you prefer a richer taste
- Vegetable broth keeps the vibrant flavor of the carrots and makes this recipe vegan. I also use low sodium stock. Chicken stock also works just fine too
- Serve with croutons or crostini for that essential crunch and texture. Super easy to make at home
How to make Carrot Soup
This creamy roasted carrot soup comes together in no time. Roasting the vegetables first brings out their natural sweetness, then everything gets blended into a smooth, cozy soup that’s perfect for an easy weeknight dinner. Follow my simple steps below (note quantities are listed in the recipe card below)
Step 1: Preheat the oven to 400℉ (200℃). Cut the carrots and onion into chunks (I like to leave the carrot skins on) and place them in a large baking dish
Step 2: Add whole garlic cloves (with skins), olive oil, rosemary, paprika, cumin, and a generous pinch of salt and pepper. Toss to coat evenly
Step 3: Roast for 25–30 minutes, until the carrots are fork-tender
Step 4: While the vegetables roast, add vegetable broth, 2 cups of water, and chopped potato to a large pot over medium heat. Simmer until the potato is fully cooked
Step 5: If using, prepare croutons or crostini now
Step 6: Squeeze the roasted garlic out of its skins and add it to the pot along with all the roasted vegetables
Step 7: Blend with an immersion blender until smooth and creamy. Taste and adjust for seasoning and thin with extra water or broth (only if needed)
Step 8: Serve topped with chopped parsley, a drizzle of olive oil, and cracked pepper. Enjoy with crostini or croutons!
Tips and Tricks
- Roast the veggies to help build a rich, caramelized flavor rather than purely boiling them in the broth
- Use an immersion blender if you have one. This means you don't have to fuss with transferring hot soup to a standard blender, which makes clean up easier
- If soup consistency has thickened too much, slowly add some water or extra broth to your desired consistency
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Reheat gently on the stove or in the microwave. The soup will naturally thicken, so add a dash of water or extra broth when reheating to loosen the consistency
- Freeze into portions for up to 1-2 months. Thaw or reheat from frozen using the stove top method
FAQs
No its not needed, simple chop the carrots and roast them as is, I even like to leave the skins on aswell
As carrots are roasted, they become naturally sweet, so warm spices would complement the carrots. In this recipe, I've used cumin and paprika but nutmeg or curry powder work well too
You can add anything from zucchini, green beans, butternut squash, peas, and broccoli. Options are endless!
More Soup Recipes
Looking for other recipes like this? Try these:
More Cozy Dinners
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Carrot Soup (Cozy and Budget Friendly)
Video
Ingredients
- 1.5lb / 700g carrots
- 1 white onion
- 4 garlic cloves
- 1 teaspoon paprika
- ½ teaspoon cumin
- 1-2 sprigs fresh rosemary
- 2 tablespoons extra virgin olive oil
- 1 medium potato - chopped
- 4 cups vegetable broth - I've used low sodium
- 2 cups water
- Salt and black pepper to taste
Instructions
- Preheat the oven to 400℉ / 200℃. Prepare vegetables by cutting the carrots and onion into chunks (I prefer to leave the skin on the carrots but you can also peel). Then add them to a large baking dish
- Add in the garlic cloves (whole with the skins), olive oil, rosemary, paprika and cumin, with a good pinch of salt and pepper. Then toss until coated
- Roast in the oven for 25-30 minutes until the carrots have softened - check doneness with a fork
- In the meantime, add vegetable broth, 2 cups of water and the chopped potato to a large pot over medium heat. Simmer until the potato has cooked through
- If you are making homemade croutons or crostini, make these now
- Once the veggies have cooked through and slightly cooled, squeeze the garlic cloves out of their skins, then add them to the soup pot along with all the veggies from the baking dish
- Using an immersion blender, blend the soup until lovely and creamy with no chunks - taste for seasoning. If it has thickened too much, slowly add additional water or broth until your desired consistency
- Serve up your delicious creamy roasted Carrot Soup with a garnish of chopped parsley, drizzle of olive oil and cracked black pepper and enjoy with the crunchy crostini or croutons
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