Roasted Carrot Soup Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
4 servings
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Calories
301 kcal
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Course
Soup
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Cuisine
North American
Roasted Carrot Soup Recipe
Description
Roasted Carrot Soup Recipe features thinly sliced carrots and quartered onions roasted until caramelized and soft, which forms the soup's flavor base. These vegetables are blended with chicken or vegetable broth, tahini, chopped ginger, and spices including cumin, paprika, and salt for a balanced and creamy soup with gentle warmth. The blending achieves a smooth texture that highlights the natural sweetness and depth of the roasted carrots.
The addition of crispy chickpea croutons provides a crunchy, savory topping seasoned with nutritional yeast, garlic powder, and sea salt, roasted alongside the vegetables. This adds a crunchy contrast to the soup’s silky body and introduces an umami note.
Serve the soup hot, garnished with minced parsley and the crispy chickpeas, making for a satisfying starter or light meal. The ingredients and method offer a comforting dish that takes advantage of roasting to deepen flavors and a blend of spices that gently complement but do not overpower the carrots.
Ingredients
Creamy Roasted Carrot Soup
- 1 ½ lb carrot thinly sliced
- 1 medium onion quartered
- 1 tablespoon olive oil
- 3 cups chicken broth can substitute vegetable broth
- ¼ cup tahini
- 1 tablespoon ginger chopped
- ½ teaspoon paprika each
- ½ teaspoon cumin each
- 2 teaspoons salt more to taste, sea salt
- parsley to serve, minced
Crispy Chickpea Croutons
- 14 ounce chickpeas drained and rinsed, canned
- 1 tablespoon olive oil each
- 1 tablespoon nutritional yeast each
- ¼ teaspoon garlic powder each
- ¼ teaspoon sea salt each
Instructions
- Preheat the oven to 425 degrees. Place the carrots and onions on a large baking sheet and toss with the oil. Roast in your oven for 35-40 minutes, mixing them halfway, through.
- Rinse then dry the chickpeas (a salad spinner works well!) then transfer them to a baking sheet. Toss with the oil, nutritional yeast, garlic powder, and sea salt. Pop them into your oven with the carrots and let them roast for 35-40 minutes, or until they are crispy.
- When the carrots and onions have finished roasting, place them in a blender with broth, tahini, ginger, paprika, cumin, and sea salt. Blend on high until smooth.
- Pour the soup into a medium-sized pot and bring to a simmer.
- Serve the soup topped with the crispy chickpeas and a little minced parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 301kcal | 15% |
| Carbohydrates | 37g | 12% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 1578mg | 66% |
| Potassium | 818mg | 17% |
| Fiber | 10g | 40% |
| Sugar | 10g | 20% |
| Vitamin A | 28564IU | 571% |
| Vitamin C | 17mg | 19% |
| Calcium | 121mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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