Easy Roasted Carrot Soup

Name: Easy Roasted Carrot Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 serving
Ingredients: 2 pounds carrots; 1 vidalia onion; 1 head garlic; 3 tbsp olive oil; ½ tsp Turmeric; 1 tsp cumin; ½ tsp Coriander; 1 tsp kosher salt; ¼ tsp black pepper; 5 cups vegetable broth; 1 lemon; 1/2 cup parsley; 1 tbsp Aleppo pepper

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
6
Calories
171 kcal
Course
Side Dish, Soup
Cuisine
Mediterranean

Easy Roasted Carrot Soup

Isaac Lopez

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This delicious carrot soup has bold flavors that add an extra warmth to every spoonful.

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Ingredients

Servings

2 pounds carrots peeled and cut into chunks diagonally
1 vidalia onion cut into quarters
1 head garlic
3 tbsp olive oil
½ tsp Turmeric
1 tsp cumin
½ tsp Coriander
1 tsp kosher salt
¼ tsp black pepper
5 cups vegetable broth or water
1 lemon juiced
1/2 cup parsley chopped
1 tbsp Aleppo pepper garnish

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Instructions

Preheat your oven to 400°F. Cut the top part of a garlic head and drizzle it with 1 tablespoon of olive oil. Wrap it tightly in aluminum foil and set aside.
Place the carrots and onion quarters on a baking sheet. Drizzle with olive oil, and season with turmeric, paprika, cumin, coriander, salt, and black pepper. Mix everything well to ensure the vegetables are well-coated. Add the wrapped garlic to the baking sheet.
Place the baking sheet in the oven and roast for about 40 minutes, or until the carrots are tender and the vegetables have caramelized edges.
Remove the baking sheet from the oven and place the vegetables in a pot over medium heat. Unwrap the garlic and squeeze it into the pot as well. Add in the broth.
Heat the soup over medium heat and let it simmer for about 10 minutes. Then blend the soup using an immersion blender. Alternatively, you can blend it in a regular blender, but make sure to do it in batches.
Add in the lemon juice and adjust seasoning if needed. Cook the soup for 10 more minutes.
Serve hot, garnished with fresh parsley and a sprinkle of Aleppo pepper if desired.

Equipments used:

Notes

Roast for Flavor: Roasting is essential—it adds a caramelized richness you won’t get from boiling.
Adjust Broth for Consistency: Start with 5 cups of broth or water, but add more if you prefer a thinner consistency.
Lemon Juice to Brighten: Don’t skip the lemon juice! Its acidity cuts through the richness and brings balance to the dish.
Adjust the Spice Level: To add a bit of heat, increase the black pepper or add a pinch of cayenne.

Nutrition Information

Show Details

Calories 171kcal (9%) Carbohydrates 26g (9%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Sodium 1306mg (54%) Potassium 659mg (19%) Fiber 6g (24%) Sugar 12g (24%) Vitamin A 26503IU (530%) Vitamin C 29mg (32%) Calcium 90mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 171 kcal

% Daily Value*

Calories	171kcal	9%
Carbohydrates	26g	9%
Protein	3g	6%
Fat	8g	12%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Sodium	1306mg	54%
Potassium	659mg	14%
Fiber	6g	24%
Sugar	12g	24%
Vitamin A	26503IU	530%
Vitamin C	29mg	32%
Calcium	90mg	9%
Iron	2mg	11%