4.8 from 105 votes
Roasted Carrot Soup
Roasted Carrot Soup uses caramelized carrots blended with aromatic spices and broth for a smooth, warmly spiced soup. The addition of garlic, fresh ginger, ground coriander, and allspice adds depth, while milk enriches the texture. This soup offers a velvety mouthfeel with subtle sweet and savory notes, suitable as a light starter or side.
Prep Time
10 mins
Cook Time
55 mins
Servings:
6
Calories:
135 kcal
Course:
Soup
Cuisine:
Mediterranean
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 135
% 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.