Roasted Carrot Soup

Name: Roasted Carrot Soup
Prep time: 10 min
Cook time: 55 min
Yield: 6 serving
Ingredients: extra virgin olive oil; 3 pounds carrots; kosher salt; black pepper; 4 garlic cloves; 1 teaspoon grated fresh ginger; 5 cups low-sodium vegetable broth; 1 teaspoon ground coriander; 1 teaspoon allspice; 1 cup whole milk; fresh mint leaves

User Reviews

4.8

186 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
6
Calories
135 kcal
Course
Soup
Cuisine
Mediterranean

Roasted Carrot Soup

Pierce Dyer

Report

This flavorful carrot soup with Mediterranean spices and fresh ginger is warming, creamy (but not too heavy!) and totally comforting. It also freezes exceptionally well, so you may want to make a big batch and freeze for a rainy day.

Share:

I Made This!

139 people made this

Print

37 people printed this

Save this

111 people saved this

Ingredients

Servings

extra virgin olive oil
3 pounds carrots, peeled
kosher salt
black pepper
4 garlic cloves, chopped
1 teaspoon grated fresh ginger
5 cups low-sodium vegetable broth, divided
1 teaspoon ground coriander
1 teaspoon allspice
1 cup whole milk
fresh mint leaves, for garnish (optional)

Add to Shopping List

Instructions

Get ready. Preheat your oven to 425°F. Brush a sheet pan with olive oil.
Roast the carrots. Arrange the carrots on the prepared sheet pan. Season lightly with salt and pepper and drizzle generously with olive oil. Roast for 25 minutes, then flip and roast until the carrots are fork tender and nicely caramelized, about 20 minutes more. Remove from the oven and set aside to cool.
Blend. When the carrots are cool enough to handle, cut into chunks and place in a large food processor or blender. Add the garlic, ginger and 3 cups of the broth. Puree until the mixture is smooth.
Simmer. Transfer the carrot puree to a heavy cooking pot. Add the remaining 2 cups of broth, coriander and allspice. Place the pot on medium heat and watch carefully as the soup bubbles. Stir occasionally until reduced slightly, 10 to 15 minutes.
Add the milk. Turn the heat to medium-low and stir in the milk. Once heated through, remove from the stove.
Serve. Transfer to serving bowls and garnish with fresh mint leaves, if using. Enjoy!

Notes

Seal and refrigerate for up to 4 days.
To freeze: Allow the soup to cool fully. Seal in a freezer-safe container for up to 2 months, then thaw in the fridge overnight.
To reheat: Reheat thawed or refrigerated soup in the microwave or stovetop over medium heat, adding more broth or water as necessary.
to browse quality Mediterranean ingredients including
olive oils
,
honey
,
jams
, and
spices
.
To refrigerate: Seal and refrigerate for up to 4 days.
To freeze: Allow the soup to cool fully. Seal in a freezer-safe container for up to 2 months, then thaw in the fridge overnight.
To reheat: Reheat thawed or refrigerated soup in the microwave or stovetop over medium heat, adding more broth or water as necessary.
Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition Information

Show Details

Calories 135kcal (7%) Carbohydrates 27.3g (9%) Protein 4.5g (9%) Fat 1.9g (3%) Saturated Fat 0.8g (4%) Polyunsaturated Fat 0.3g Monounsaturated Fat 0.4g Cholesterol 4.9mg (2%) Sodium 172.7mg (7%) Potassium 803.9mg (23%) Fiber 7.5g (30%) Sugar 13.6g (27%) Vitamin A 37956.4IU (759%) Vitamin C 14.2mg (16%) Calcium 133.1mg (13%) Iron 0.8mg (4%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 135 kcal

% Daily Value*

Calories	135kcal	7%
Carbohydrates	27.3g	9%
Protein	4.5g	9%
Fat	1.9g	3%
Saturated Fat	0.8g	4%
Polyunsaturated Fat	0.3g	2%
Monounsaturated Fat	0.4g	2%
Cholesterol	4.9mg	2%
Sodium	172.7mg	7%
Potassium	803.9mg	17%
Fiber	7.5g	30%
Sugar	13.6g	27%
Vitamin A	37956.4IU	759%
Vitamin C	14.2mg	16%
Calcium	133.1mg	13%
Iron	0.8mg	4%