Roasted Carrot Soup
Roasted Carrot Soup is an easy carrot soup recipe with tomatoes, garlic, cumin, and Greek yogurt to make it creamy and filling. This tomato-based vegetarian soup is simple, healthy, and the leftovers are perfect for lunches and dinners all week long!
Today’s roasted carrot soup recipe comes from one of the most important people in my life. She helped me raid our grammy’s closets to play dress-up when we were little, was the first person with whom I ordered a whole bottle of wine at a fancy restaurant, and she stood up beside me at my wedding. She cooks more recipes from my blog than anyone I know, and, as this ultra creamy and healthy Roasted Carrot Soup recipe will testify, she has a keen sense of what I like to eat for lunch.
This lady in my life is my sister Elizabeth. Despite a striking resemblance, we are not twins, though we can’t go anywhere in public without complete strangers asking if we are.
P.S. I’m the one on the left in the above linked picture. Don’t worry—you are not the only person who wondered.
I’m currently in Kansas City visiting my sis and her brand-new baby girl (and my new baby niece!) Caroline. My sister also has a 2-year-old daughter, and I have another sister in Kansas City (hi, Elaine!), so between the three of us and the little ladies, it’s quite the girly fest around here.
I plan to cook my sister a variety of freezer meals while I’m in town, including today’s healthy carrot soup. Elizabeth is an expert meal planner and selected most of the recipes we are making, but this easy carrot soup is one that I added to our list. It’s the best carrot soup recipe I’ve ever tried, and I know my sister loves it, since she is the person who first shared the recipe with me.
Nothing like a little insider info to make sure your cooking receives a 5-star review!
Both of my sisters cook from my blog weekly, and as cheesy as it sounds, seeing the recipe pictures they text or share over their Instagram stories brings actual tears of joy to my eyes.
I’m often asked my favorite part about blogging, and this is it: knowing that my recipes come to life in real kitchens and are being enjoyed by real families all over the country (and world!). It is more uplifting and humbling than I know how to express. My sisters are two of my best friends, so the fact that they each make so many is particularly special.
Comparing nightly menus is a regular topic of conversation among my sisters and me. For months, my sister Elizabeth told me about a roasted carrot soup recipe that had become one of her go-tos. “You’d really like it,” she said.
Like turned out to be an understatement.
Keys to Flavorful Roasted Carrot Soup
This creamy roasted carrot soup is unassuming, yet outstanding.
Sitting quietly in its bowl, this Roasted Carrot Soup appears simple and unassuming, and, while it is incredibly easy to prepare, its flavor is anything but basic.
The trick to its rich, almost intoxicating taste is roasted vegetables. Carrots, onions, and garlic bake together in the oven until deeply caramelized and tender. I added a bit of cumin to the carrots prior to roasting for a little extra kick, but if you want to keep it extra easy-breezy, salt and pepper are all you really need.
Once the vegetables are roasted, you toss them into a blender or food processor with canned whole tomatoes, then purée.
If you’d like to make the carrot soup vegan, you can stop right here. If the soup being dairy free isn’t a concern and you’d like to make it extra creamy, stir in a little plain Greek yogurt.
Personally, I love the yogurt addition. It gives the soup a light tang that balances the sweetness of the roasted carrots and onions and creates a smooth, velvety texture. The yogurt’s high protein content makes the Roasted Carrot Soup more filling too.
This Roasted Carrot Soup makes a lovely light lunch on its own. Most often, I top mine with leftover roasted veggies, roasted chickpeas, and/or leftover shredded chicken. I think it would be delicious served alongside a grilled cheese sandwich. Better still, make grilled cheese croutons to garnish the soup with!
If you’d like to make the Roasted Carrot Soup a larger meal, my sister recommends a side of avocado grilled cheese. The woman has been spot-on with her Roasted Carrot Soup recommendations thus far, so we may need to test out this exact combo over the weekend.
Recommended Tools to Make Roasted Carrot Soup
- One full batch of this soup just fits inside this high-powered blender. This is another excellent blender for the price.
- You can also blend the soup directly in the pot by using an immersion blender.
- Is a food processor more your style? I love this one.
Roasted Carrot Soup
- 1 1/2 pounds carrots — peeled, cut into 1/2-inch slices (about 6 large carrots)
- 1 large yellow onion — thinly sliced
- 4 cloves garlic — peeled and left whole
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons kosher salt — divided, plus additional to taste
- 1 teaspoon ground cumin
- 1/4 teaspoon black pepper — plus additional to taste
- 2 cans whole peeled tomatoes — (28 ounce cans)
- 1 teaspoon dried basil
- 1/2 cup plain Greek yogurt — plus additional for serving
- Fresh basil — optional, for serving
Place racks in the upper and lower thirds of the oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with cooking spray. Set aside.
Place the carrots, onions, and garlic in a large bowl. Drizzle with the olive oil, then sprinkle with 1 teaspoon salt, cumin, and pepper. Toss to evenly coat, then spread in a single layer on the prepared baking sheets, ensuring that the vegetables do not crowd one another. Roast for 25 to 30 minutes, turning twice throughout, until the vegetables are tender and browned. Let cool on the pans for 10 minutes.
While the vegetables cool, drain the juice from the tomato cans into a small bowl or measuring cup. Set aside.
Working in two batches, add half of the roasted vegetables to a food processor fitted with a steel blade or to a blender. Add 1 can of the drained tomatoes. Purée until smooth, then pour the purée into a 4-quart or larger heavy-bottomed pot, such as a Dutch oven. Repeat with the remaining vegetables and tomatoes, then add to the pot.
Stir in the reserved tomato juices, basil, yogurt, and remaining 1/2 teaspoon salt. Bring to a gentle simmer and let cook for about 10 minutes, until fully heated through. Taste and add additional salt and/or pepper as desired. Serve warm, topped with fresh basil and/or additional Greek yogurt.
- Leftover Roasted Carrot Soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Let thaw in the refrigerator overnight, then reheat on the stovetop or in the microwave.
Nutrition InformationAmount per serving (1 (of 6), about 1 1/3 cups each) — Calories: 153, Fat: 5g, Saturated Fat: 1g, Cholesterol: 1mg, Sodium: 426mg, Carbohydrates: 23g, Fiber: 6g, Sugar: 14g, Protein: 5g
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