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!

2 white soup bowls with healthy and creamy roasted carrot tomato soup, garnished with croutons and fresh herbs

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Today’s roasted carrot soup recipe comes from one of the most important people in my life, my sister Elizabeth.

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. This is the best carrot soup recipe I’ve ever tried (it’s right up there with this Broccoli Cauliflower Soup and Curried Carrot Soup).

overhead photo of a white bowl filled with creamy tomato-carrot soup, garnished with croutons.

5 Star Review

“This soup is incredible! A+ from our household. My husband said, ‘You’re telling me this is healthy?! No way, it tastes too good!’”

— Jessica —

How to Make Roasted Carrot Soup

This creamy roasted carrot soup is unassuming, yet outstanding. Sitting quietly in its bowl, this roasted carrot soup appears simple (like this Crockpot Tomato Soup) and unassuming, and, while it is incredibly easy to prepare, its flavor is anything but basic.

Tip!

To roast a medley of vegetables, and for more tips and seasoning suggestions, check out my ultimate guide to Oven Roasted Vegetables.


The Ingredients

  • Carrots. The trick to the rich, almost intoxicating taste of this simple carrot soup is roasting the carrots which enhances their flavor and makes them super sweet.
  • Onions + Garlic. Roast in the oven with the carrots until deeply caramelized, sweet, and tender.
  • Cumin. Added to the carrots prior to roasting for a little extra kick.
  • Whole Canned Tomatoes. Add body, richness, and another layer of veggie-riffic flavor.
  • Greek Yogurt. 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.

Dietary Note

If you’d like to make the carrot soup vegan and/or dairy free, you can either omit the Greek yogurt entirely or many readers have elected to swap it for coconut milk instead.

white soup bowl with Tomato and Roasted Carrot Soup garnished with fresh basil and croutons

The Directions

  1. Preheat oven to 400 degrees F.
  2. Toss the carrots, onions, and garlic with the olive oil, salt, cumin, and pepper.
  3. Spread evenly onto a parchment-lined baking sheet, then roast until the vegetables are tender.

TIP!

When roasting veggies, make sure to not overcrowd the vegetables. Arrange them in a single layer with space between each piece. If you need to use more than one baking sheet to accomplish this, definitely do so.

  1. Drain the juice from the tomato cans into a small bowl or measuring cup. Set aside.
  2. Puree the roasted vegetables and drained tomatoes together in a food processor until smooth then transfer to a large pot. (You may need to do this step in a few smaller batches.)
  3. Stir in the reserved tomato juices, basil, yogurt, and salt.
  4. Bring to a simmer and cook until heated through.
  5. Season with salt and pepper, to taste then serve. ENJOY!

Storage Tips

  • To Store. Leftover Roasted Carrot Soup can be stored in the refrigerator for up to 5 days.
  • To Freeze. This easy carrot soup may be frozen for up to 3 months. Let thaw in the refrigerator overnight before warming.
  • To Reheat. Reheat on the stovetop or in the microwave. Make sure to warm slowly and gently to prevent the yogurt from curdling.
sheet pan with roasted carrots, onions, and garlic

How to Serve This Carrot Soup

While this Roasted Carrot Soup makes a lovely light lunch on its own, here are a few ideas of what you could serve with it:

Recommended Tools to Make Roasted Carrot Soup

Two soup bowls filled with creamy tomato and roasted carrot soup. One bowl has a spoon in it.

Thanks, sis! I owe you a soup recipe. How about this Spicy Butternut Squash Soup?

Frequently Asked Questions

Can I Make Roasted Carrot Soup with Frozen Carrots?

I have not tried making this easy carrot soup recipe with frozen carrots before so it would be an experiment. I do know that it is possible to roast frozen veggies (see my post on Roasted Frozen Broccoli and Roasted Frozen Brussels Sprouts). I’m sure it could be done with some trial and error.

Can I Swap Fresh Tomatoes for Whole Tomatoes?

While I have not personally made this roasted carrot soup with fresh tomatoes, countless readers have done so using tomatoes from their garden. A can of tomatoes generally contains 8-10 small tomatoes so you’ll likely want to use about 16-20 fresh tomatoes for this recipe depending on their size.

How Can I Thin Soup That is Too Thick?

If you find your soup to be too thick for your taste, you can gradually add a bit of vegetable stock to the soup as it simmers until the soup has been thinned to the desired consistency.

The BEST Roasted Carrot Soup – Easy, delicious, and filling! Healthy recipe with garlic, cumin, and tomatoes. Enjoy on its own or as a simple side. Recipe at wellplated.com | @wellplated

Roasted Carrot Soup

4.75 from 56 votes
This roasted carrot soup with tomatoes and Greek yogurt is creamy and filling. With simple ingredients, this easy carrot soup is healthy too.

Prep: 20 mins
Cook: 45 mins
Total: 1 hr 15 mins

Servings: 6 servings

Ingredients
  

  • 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 (or coconut milk for vegan and dairy-free)
  • Fresh basil optional, for serving

Instructions
 

  • 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, 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.

Notes

  • TO STORE: Leftover Roasted Carrot Soup can be stored in the refrigerator for up to 5 days.
  • TO FREEZE: This easy carrot soup may be frozen for up to 3 months. Let thaw in the refrigerator overnight before warming.
  • TO REHEAT: Reheat on the stovetop or in the microwave. Make sure to warm slowly and gently to prevent the yogurt from curdling.

Nutrition

Serving: 1(of 6), about 1 1/3 cups eachCalories: 133kcalCarbohydrates: 20gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 1mgPotassium: 690mgFiber: 5gSugar: 10gVitamin A: 19112IUVitamin C: 21mgCalcium: 114mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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Recipe Rating




154 Comments

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  1. This looks delicious! Thoughts about adding full-fat coconut milk instead of the greek yogurt? I’m trying to eat paleo.

    1. Hi Kaylee, I think that sounds delicious! You probably won’t need the whole can…just add until the soup reaches your desired consistency. I hope you enjoy it!

      1. Hi Yael, I haven’t used soy milk myself, but you could experiment by adding a little to thin the soup to your desired consistency instead of using yogurt. If you do give it a try, I’d love to hear how it goes.

  2. I made this soup this weekend and I LOVE it!! I love the wholesome, simplicity of the ingredients. The flavor is awesome and I love how thick and creamy it is. I used fire roasted whole tomatoes for an extra bit of flavor :) I’m new to your site and loved my first try at one of your recipes!5 stars

    1. HOORAY, Margie! I’m so glad you enjoyed the soup. The fire-roasted tomatoes are an excellent idea. Thank you so much for taking the time to leave this wonderful feedback!

  3. I made this for lunch today (just a half recipe since my husband hates cooked carrots :( ) and it was great! The tomato was definitely the predominant flavor for me, so I’d probably add another carrot or two. I used heavy cream instead of yogurt because I don’t always like the tangy note from yogurt in my soups. I topped it with a sprinkle of freshly grated parm and served it with a side of toasted rosemary bread. Delish! Thanks for the yummy recipe!5 stars

    1. Hi Michelle, I’m so glad you enjoyed the soup! Thanks for sharing your tweaks…and that rosemary bread sounds like the perfect accompaniment!

  4. I made this soup, but it was really thick. I put the roasted carrot and onion in a blender with the drained tomatoes, but it was so dry that it would not puree. So, I added back in the liquid from the drained tomatoes, but it was still too dry to puree. I added in vegetable broth until it would puree. Then I put the really thick soup in a pan and added more vegetable broth (in total I added about 3 1/2 cups) so that it would be a consistency of soup that I like. Not thin, just pleasantly thick. I didn’t have Greek yogurt so I added a little milk. It has a really good flavor, but I was wondering if I missed liquid to add to the recipe or is tomato and Greek yogurt the only liquid for this soup?

    1. Hi Sarah! The only thing I can think of is that maybe you didn’t roast the vegetables for quite as long as I did, or that your particular brand of canned tomatoes might not have contained as much liquid. Regardless, I’m glad you were able to get the soup to a consistency you liked!

  5. A quick trip to the store and I’ll be ready. ? I really liked the numbers on the nutrition info. Curious though if they represented the yogurt version. My guess is yes, since omitting it was noted as an option. Looking forward to making this!

  6. Just made this. Absolutely delicious. We’re heading into winter down here in the Southern hemisphere and I expect this is going to become one of my go–to soups. Love it.5 stars

    1. Thanks so much, Debbie! I’m happy to hear you enjoyed the soup—thanks so much for taking the time to leave this great review!

  7. I couldn’t believe how delicious this recipe was! I made it because my kids love watching Peppa Pig, and they eat carrot soup in one of the episodes. It happened to be right before Easter when I made it, and now I think this would be a fun Easter tradition. Extra points for getting my kids to eat vegetables!5 stars

    1. How perfect, Teralyn! I’m so happy to hear you enjoyed the recipe. Thanks so much for reporting back!

  8. My husband and I both loved this soup! Love the combination of carrots and tomatoes. I used full fat coconut milk instead of the Greek yogurt because we are trying to avoid dairy. Thanks for sharing this recipe!5 stars

    1. Laura, I’m so glad to hear you enjoyed the recipe! Thanks for taking the time to share your tweak and leave this awesome review!

  9. Made this tonight as a comforting dinner on a day when both my husband and I were having a case of the Mondays. Had almost everything we needed in the pantry/fridge as well so that was a plus. We both loved the flavour of the soup and how easy it was to put together. Definitely adding this recipe to one of my go-tos! Also since we were having it for dinner we did go ahead and make some tomato avocado grilled cheese to go along side and it was wonderful! 5 stars

    1. Jennifer, I’m so glad to hear you enjoyed this soup! Thanks so much for taking the time to leave this awesome review. That tomato avocado grilled cheese alongside sounds perfect!

  10. This recipe looks great! I’ve been trying to come up with a way to use all the carrots from my garden. I’m wondering how it would work if I used tomatoes from the garden instead of canned tomatoes?.. would you recommend It?

    1. Hi Rachel! I can’t recommend it based on experience since I haven’t tried fresh tomatoes, but I think that would be fine! If the soup is too thick, you can add a bit more chicken or vegetables stock to reach your desired consistency. Homegrown tomatoes sound wonderful!

  11. I made this soup for supper tonight and it was delicious!  My very picky eaters even ate their bowlsful!  We used our newly dug-up carrots in this recipe and that probably helped give it a little bit more love!  :)  Thanks so much for this recipe: it’s a keeper!!5 stars

    1. Wilma, thank you so much for taking the time to write this awesome review! I’m so glad to hear the recipe was a hit with your family.

  12. I made this soup today but added a can of unsweetened, full fat coconut milk instead of Greek yogurt and doubled the garlic (I’m a big fan, what can I say…). I also added a sprinkle of cayenne and omitted the cumin. Since my husband and son don’t like cooked carrots I froze 3/4 of it and plan to eat it this Fall season while I’m home on maternity leave with my baby girl who is due in a couple of weeks. :) Thanks for a great recipe!4 stars

    1. Hi am so happy that you enjoyed it Krystin! I hope you enjoy the leftovers just as much in a few weeks. Congrats on your baby to be!

  13. I am currently making this soup (veggies roasting as I type), and I was wondering about the coconut milk instead of greek yogurt. Does it change the flavor any? Thanks so much! Can’t wait to try it!

    1. Hi Nancy, it may alter the flavor slightly, but coconut milk can be fairly mild when it’s used with other ingredients, and you wouldn’t need to use much. I hope you enjoyed the soup!

  14. Amazing! I had so many of my garden tomatoes so
    I roasted them, puréed added for an intense flavour 
    Combined with the roasted carrots, onion and garlic!
    It’s a keeper 
    Thank you ? 4 stars

  15. Can I add coconut milk instead of the yogurt for the vegans to add creaminess to the soup? And how much would I add?

    1. Hi Natalie, I think that sounds delicious! You probably won’t need the whole can…just add until the soup reaches your desired consistency. I hope you enjoy it!

  16. Made this soup for dinner last night- it was fabulous! I left out the yogurt at the end because I liked the soup the way it was. But I decided to put the yogurt on the table so it could be added if desired. I tried it and loved it! This is a winner and I will be making it again, Thanks for sharing,5 stars

    1. YAY SANDRA!! I am so happy to hear how much you enjoyed this. Thanks for trying the recipe and leaving this glowing reviw!

  17. This looks like a great recipe! Has anyone tried sour cream instead of greek yogurt? Yogurts are not something I typically purchase but I know other recipes that suggest sour cream or greek yogurt as interchangeable ingredients.

  18. Delicious soup that you can make so quickly after a day hiking in the snowy mountains. I added three+ cups of veggie broth to make it more like soup. The yogurt was a great idea. Happy New Year.4 stars

    1. I’m so glad to hear you enjoyed the soup! Thanks for taking the time to share this review. Happy new year to you too!

  19. Im making this right now and ive done everything exact. After blending, my puree doesnt seem smooth, yet more grainy? Do I blend longer? Im not sure what I did wrong4 stars

    1. Hi Danielle, my guess would be that it should be blended longer. The smoothness of the final puree may also depend on the type of blender you have—high-powered ones tend to get soups smoother than standard models. I hope it’s delicious regardless!

        1. Danielle, immersion blenders are my favorite for pureeing soups, because I love doing it right in the pot! It’s up to you though. Either an immersion or high powered blender will work too.

  20. This should be called Tomato/Carrot soup.  Most ingredient is the canned tomatoes. That being said, I love it. Easy to make and served with a green salad. I will share this and make it again. 5 stars

    1. Hi Jennifer, I’m so glad to hear you enjoyed the soup! Thanks for taking the time to leave this awesome review!

  21. Really like the taste.  I might try less tomatoes next time just as it seemed to almost be a tomato soup.  Or add more carrots.  But really good flavor.  Perfect for my weekday lunches st home. And I packed some for my special someone too.4 stars

    1. YAY Jennifer, I’m so happy to hear you enjoyed the soup! Thanks so much for taking the time to leave this awesome review.

    1. Hi Brittany, I haven’t tried this recipe with frozen carrots, so you’d be experimenting, but I do know it’s possible to roast frozen veggies. If you give it a try, I’d love to hear how it turns out!

  22. Hi Erin, I’m one of those guilty of piling my veggies onto one sheet to roast! I never thought of the reasoning you gave and I’m eager to now use two pans. I was watching closely; did your two pans fit side-by-side of do you have one above the other? If one is above the other, does it take longer to bake? Thanks for this wonderful recipe; I can hardly wait to make it!!

    1. Hi Cordelia, I put them one above the other. It might have taken a few extra minutes, but not too long. Just rotate the pans halfway through the baking time and keep an eye on them towards the end! Enjoy!

  23. I love this recipe roasting the veggies makes a difference on the flavor you get. I didn’t used canned tomatoes I rather used roasted tomatoes instead. I added a little bit of white wine and water to the mix before blending and I used just two spoons of yogurt

  24. This was delicious. I had two bowls of it for supper and will be taking some for lunch tomorrow. I’m going to freeze the rest for another day. Thanks for yet another great recipe!5 stars

    1. Megan, I’m so happy to hear you enjoyed the soup! Thanks for giving it a try and taking the time to report back!

  25. I made this last night and it was delish! My son and I have been eating clean for a few months and he loves carrots so this was a great addition to our recipe box! A keeper! 5 stars

    1. I’m happy to hear the soup was a hit, Dawn! Thank you so much for giving it a try and leaving this wonderful review!

    1. Hi Maria! Be sure to heat it gently so that it doesn’t curdle and it will be delicious. I hope you enjoy the recipe!

  26. My brother hates cooked carrots, but he said the tomatoes disguised the carrots and it was very good. Everyone in my family loved it. This was the first of your recipes I’ve tried, but I will be making more. Thank you!5 stars

    1. Sarah, this makes me so so happy to hear! THANK YOU for trying the recipe and taking time to lave this wonderful review!

  27. I just can’t believe it! I had those carrots sitting in the fridge and thought of a soup but…hmm…I see your recipe and said Ok, let’s try. My onions got a bit burned…well..some of the pieces were quite dark roasted …but my soup turned out delicious without having to add many spices…or salt or broth …amazing!!! 
    I will definitely try more recipes from your website.5 stars

    1. Alice, I’m so glad the soup was a success! Thanks so much for giving it a try and taking the time to leave this review—I hope you find some other new favorite recipes too!

  28. I made this, and it was so good, thank you! I roasted the veggies in  the bottom of a roasting pan with a chicken on top. It gave it a very rich and savory flavor. I also doubled the carrots and onions, while keeping the tomatoes the same. Finally I added some chicken broth and heavy cream at the end.  My daughter and I loved it, although she said she could it could’ve been a bit sweeter, I thought it was perfect. 5 stars

  29. I am sick with very little in the way of food. I did have a bag of carrots, yogurt, garlic, and canned tomatoes! I used 1 can of fire roasted tomatoes , 1 TB onion powder, and added liquid for a smoother consistency. The soup was delicious!4 stars

    1. Megan, I’m so glad you were able to enjoy the soup! Thanks so much for taking the time to review the recipe, and I hope you’re feeling better!

  30. I roasted several pounds of carrots for dinner last night and had tons left over, so my internet search for a roasted carrot soup led me here. I modified things a bit to accommodate what I had on hand, but this recipe was great! The cumin was perfect. My kids enjoyed it with cheese crackers and I’m looking forward to leftovers tomorrow.5 stars

    1. Hi Diane! Thank you for your kind feedback – and for saying hello! I’m thrilled you all enjoyed this recipe – savor those leftovers today!! Thanks so much!

  31. I made the soup today but thought that was too much tomatoes so only used one can. I think I preferred it this way but it is flavourful and healthy – 2 good things! I added some chicken broth to thin it out a bit as it was quite thick a soup. Thanks for the recipe!4 stars

  32. I just made this to reheat after my wisdom teeth removal next week, and it is so yummy I couldn’t help but have a bowl of it tonight. Thank you so much for the recipe, I will be sure to save it and make it plenty of times again in the future :)5 stars

  33. It is a dreary cold day here on Cape Cod and I was looking for something to make and decided to do something with the abundance of carrots I had. I found your recipe and tweaked it just a bit. I roasted carrots, celery, and onion in the oven with cumin and dry basil and salt and pepper. I left out the tomatoes as well and just used the carrots and the other ingredients. And I also used 2 % milk rather than yogurt.. the bits of vegetables after this soup was made is just the consistency I was looking for and it is so satisfying perfect for a day like today. Thank you so much for this!!4 stars

  34. Hi, if I use fresh tomatoes instead of canned how many would I need please? Would i need to add water to it or something since it would not already have the juice like the canned ones do?

    Thank you

    1. Hi Antonella, I can’t recommend a certain number based on experience since I haven’t tried fresh tomatoes, but one 28-ounce can usually contains around 10 small tomatoes, so there would be around 20 small tomatoes in the soup. If the soup is too thick, you can add a bit more chicken or vegetables stock to reach your desired consistency.

  35. So easy to make and it’s very delicious as soon as I saw the recipe and read about the sister love I was hooked. Thank you5 stars

    1. Amanda, you can omit it or use coconut yogurt as long as it’s not sweet or flavored. That would have a different flavor but still be delicious!

  36. I’ve just had a bowl of this delicious soup for lunch. I made it this morning and both my husband and I agree that it won’t last the five days it’s stated it will last in the fridge.  It was easy to make and, apart from the wonderful taste, it’s so filling. I’ll defintiely be making this again. Thank you for the wonderful recipe.5 stars

    1. Diane, I’m so glad to hear the recipe is a winner for you! Thank you so much for taking the time to leave this wonderful review.

  37. Loved this recipe and after watching your blog I am such a fan!   Took a pic but can’t show you but loved this.  Added Parmesan petals instead of croutons5 stars

  38. Oh my god , this turned out really nice for me !!! It is creamy and delicious and everything I felt that was missing from my food for sometime now ! Thank you. it is an amazing recipe!5 stars

  39. This is fantastic! I added basil wrapped in an orange peel to add flavor during the last step. fresh pepper does alot for this. Does will with some red wine!5 stars

  40. I attempted this soup however I could to get a smooth consistency. I used the emersion blender at first and couldn’t get it smooth. Then I tried the food processor and still grainy. Any thoughts as to what I did wrong? I like the flavor and am using it as a base for a crockpot meal but I’d really like to try it as soup. Any thoughts would be appreciated. Thanks in advance!

    1. Hi Shannon! Usually the type of blender has a hand in the final consistency of the soup. Usually the higher powered the blender, the smoother it will get. You could try blending for longer period of time too. I’m glad you enjoy the flavor!

  41. I triple this recipe every time I make. I do roast red peppers and zucchini and only double the tomato but add low sodium broth to get it to the consistency that I like. It is very thick and hearty. Everyone loves it and I have freezer bags in my freezer to share with my family and friends. I do not use the yogurt but I’m sure it’s a great addition. Thank you for this wonderful recipe!5 stars

    1. Nancy, I’m so glad to hear you enjoy the recipe! Thank you so much for reporting back with your tweaks too.

  42. This is next level good. Like, pay 10$ a bowl at Panera good. Best part is that I made it for less than 6$ total. Thank you for the healthy, affordable recipe! Can’t wait to take this for lunch!5 stars

  43. I made this last night with rainbow carrots out of our garden. I was really excited, it smelled wonderful. It was fabulous tomato sauce, but not really soup. I am saving it to make stuffed shells later this week and use in place of the sauce. Super bummer since I wanted soup…i’m hopeful for the pasta though. I will add roasted veggies to my pasta sauce from now on.

    1. Hi Melissa, I hope you love it over pasta! We loved it as soup too, but I know everyone has different tastes.

  44. This recipe is quick, easy and incredibly flavorful! I mixed in the yogurt as recommended and then put a little on top with fresh basil to serve. It was so yummy! Definitely making it again. 5 stars

  45. Just finished eating this soup. SO GOOD! Thank you Erin for sharing your recipe with us. I would never have though of this combination of tastes.

    I had tomatoes from my CSA, so I roasted the equivalent of one can of tomatoes. Because I used fewer tomatoes but the same amount of carrots (also fresh picked), I added homemade veggie broth to make up the difference in liquid.

    I left out the yogurt so I could eat it both ways: without and with (added at the table).

    So delicious.5 stars

  46. This was a delicious soup. It did taste much more like tomato soup than carrot soup, however. I intend to make this again but will use about half the tomatoes and twice the carrots. Maybe then I will think I’m actually eating a carrot soup. The other flavors were very good.

  47. Looks wonderful – love roasted veggies…I plan to make this, but am wondering if I could then freeze it?

  48. Hi, I’m interested in making this but I only have an immersion blender, no food processor. Would I be able to add everything to the Dutch oven, cook as instructed, and then just use the immersion blender at the end of the cooking time?

    1. Hi Beth! I think that is definitely a workable idea. The soup might not be as smooth *as* it would be in a food processor, but it should work fine!

  49. I just made this soup using a big batch of home grown carrots. It was lovely as soup, but I found it overwhelmingly rich in flavour. We made an amazing discovery that it makes an even BETTER pizza sauce. I omitted the basil and yoghurt (because I didn’t have any) and added mixed herbs instead of the basil. BEST…..PIZZA BASE SAUCE……..EVER. We have smashed out 3 pizza nights during lockdown already. Slop it on quite thickly so it doesn’t dry out when cooking, so so so so so so good. And the colour is vibrant!!!!!5 stars

  50. Is there something that can be substituted for the tomatoes? Maybe chickpeas? My kids and hubby are not a fan of tomatoes when we tried this recipe as written, but the cumin roasted carrot flavor was divine!!

    1. Hi Emily! While I haven’t tried it myself, other readers have reported success with using fewer tomatoes or none at all. You could also try extra roasted veggies, and then thin the soup with some broth. If you decide to play around with it, I’d love to hear how it goes!

  51. Loved this! I chose your recipe because every other recipe I saw involved boiling the veggies in water or broth even if they were roasted first. I was drawn to the simplicity but will make this again and again for the incredible flavor. I made it my main course by adding some lentils as my garnish for a bit more protein. Thank you for the great recipe. I can’t wait to try more!5 stars

  52. Absolutely delicious! So rich and creamy! Made it for lunch and paired it with a grilled cheese on a cold afternoon. This kids gobbled it right up. Perfect way to use my garden carrots! Will be making this in the future! Thanks for sharing such lovely recipe :)5 stars

  53. Boy was this a ride! OK so, I had some tomatoes to use up and decided to roast them with the other veggies instead of using canned ones. I also took another commenter’s advice about replacing the cream with full-fat coconut milk.

    It turns out that the bulk of the moisture in this soup must come from the canned tomatoes, because it came out much too thick for my immersion blender to handle. I about tripled the amount of coconut milk. Then it started getting too coconutty, so I added some chicken broth my boyfriend had recently made.

    That solved the consistency problem, but now with all that extra coconut milk, now it almost tasted like Thai food. So I decided to lean into it and added some curry and ginger.

    Tl;dr – y’all have GOT to try this variation! Blew my mind. I’m newer to cooking and I have never been this proud of anything in my life.5 stars

  54. I wasn’t sure about all those tomatoes, but this exceeded my expectations and wap a welcome change from the standard ginger carrot soup. Also, THANK YOU for such great alternative text on your photos!!! I’m blind so having it means I actually know what the pictures are of! Thanks! And thanks for this great recipe!5 stars

  55. The roasted flavor in this soup is the key ingredient like you say in your video. The weather temps dropped where I live and it warmed us right up.5 stars

  56. I normally leave reviews, but when I was scrolling through the comments to see what possible changes I should make to the recipe I saw the negative comments. If your going to try a new recipe, your taste buds might be different. You could always adjust the recipe or move on.

    I tweaked this based on what I had at home and it was absolutely amazing. Next time I will add a little more cream to thin it out.

    I used 2 cans of diced tomatoes and replaced the yogurt with a cup of heavy cream. Will be putting this in my soup rotation.5 stars

    1. Hi Briana! Thank you so much for taking the time to comment, I really appreciate it!! So glad you enjoyed the soup!

  57. I read the other reviews and at first made it without the tomato. I added 1/2 of an undrained 15oz. Can of diced tomatoes to add a bit of brightness to the luscious roasted veg. Worked perfectly and was amazing. My other changes were to use a 3lb bag of baby carrots as is, so no chopping, and thereby doubled the recipe. I added 4 C So Delicious unsweetened coconut milk and 2C veg broth. I also adore roasted garlic and roasted the entire bulb on its own wrapped in foil, let it cool and it’s easy to squeeze out the roasted garlic. Keep in mind allthe other ingredients were doubled. Delicious.5 stars

  58. I made this today with the following changes – 1 can tomatoes, 1/2 can coconut milk, about 1 cup chicken stock and basil paste and ginger to taste. Delicious! I would not slice the onions so thin next time – I had to take them off the pan before the carrots were done.4 stars

  59. Yummy warm notes from the roasted veg and cumin. A little thicker than I like in a soup but easily fixed with some water or broth. Will definitely make again.4 stars

  60. I’m addicted to this soup. Making it to give away in my Xmas packages along with your pickled onions. I cannot make these onions fast enough as they disappear within days.
    Thank you.5 stars

  61. This soup is incredible! A+ from our household. My husband said, “You’re telling me this is healthy?! No way, it tastes too good!” We only had one can of diced tomatoes and another can of crushed tomatoes but it still turned out perfectly.5 stars

  62. I thought roasting the carrots was a great idea and the kitchen smelled wonderful. For me, the addition of the tomato overwhelmed the flavour of carrot and I would not use tomato again.4 stars

  63. The consistency wasn’t great for me and it was too thick for my immersion blender. I added nearly 2 cups of vegetable broth which was helpful, but in the future I would put this into a slower cooker post roasting for better texture. The flavor was excellent tho.3 stars