Roasted Carrot Soup
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
55 mins
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Servings
6
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Calories
135 kcal
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Course
Soup
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Cuisine
Mediterranean
Roasted Carrot Soup
Description
Roasted Carrot Soup starts by roasting peeled carrots seasoned with olive oil, salt, and pepper until deeply caramelized and tender. Once cooled, the carrots are puréed with garlic, fresh ginger, and part of the vegetable broth until smooth. The mixture simmers with additional broth, ground coriander, and allspice to enhance the warm flavors.
Milk is stirred in off the heat for added creaminess without overpowering the carrot's natural sweetness. The soup is served garnished with optional fresh mint leaves for a bright herbal accent.
The roasting process intensifies the carrot's sugars, giving the soup a rich and slightly sweet flavor balanced by the ginger and spices. It can be refrigerated for up to four days or frozen for two months. When reheating, adding extra broth or water can adjust thickness.
Ingredients
- extra virgin olive oil
- 3 pounds carrot peeled
- kosher salt
- black pepper
- 4 garlic chopped, cloves
- 1 teaspoon ginger grated fresh
- 5 cups low-sodium vegetable broth, divided
- 1 teaspoon ground coriander
- 1 teaspoon allspice
- 1 cup milk whole
- mint for garnish (optional, fresh leaves
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
- Store soup sealed in the refrigerator for up to 4 days.
- Freeze cooled soup in freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
- Reheat gently on stovetop or microwave, adding broth or water to adjust consistency as needed.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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