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

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

This is the best carrot soup recipe I’ve ever tried. I know my sister (who also appreciates healthy DELISH recipes), loves it too.

Nothing like a little insider info to make sure your cooking receives a 5-star review!

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

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.

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

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.

sheet pan with roasted carrots, onions, and garlic

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.

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

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

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

Roasted Carrot Soup

4.36 from 59 votes
Roasted Carrot Tomato Soup. An easy roasted carrot soup with garlic, cumin, and Greek yogurt to make it creamy and filling. Simple, healthy, and delicious!

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

Servings: 6 servings


  • 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.


Serving: 1(of 6), about 1 1/3 cups eachCalories: 153kcalCarbohydrates: 23gProtein: 5gFat: 5gSaturated Fat: 1gCholesterol: 1mgSodium: 426mgFiber: 6gSugar: 14g

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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 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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  1. This sounds very much like the butternut squash soup recipe that I made during a cooking class at our hospital…love that so I’ll definitely make this – much easier recipe and quicker to assemble. For myself, I could live on a salad for lunch and soup for dinner. A heavier meal at lunchtime works best for me and so the soup sounds great for dinner along with either some homemade bread or muffins for something different. *I might also add a few red pepper flakes instead of cumin or in addition to it.

  2. My husband is just getting out of the hospital after a flair of pancreatitis. I am so excited I just got this recipe in my inbox. It’ll be the perfect healthy meal to make him for dinner tonight after eating nothing but crummy hospital food!

  3. Matt and I *love* carrots, so this looks perfect! We’ve enjoyed Pacific carrot soup, but I need to make it from scratch. I love the addition of cumin, and paired with an avocado grilled cheese sounds heavenly!

  4. I like the idea of roasted carrot soup, including yogurt, but the addition of tomatoes to it really turned me off.  Ever since our long cruise last year, where the kitchen way overdid the tomatoes (they were seemingly inescapable), I am happier if tomatoes are left out of a recipe like this.  I’ll have to think about it and play with it to see if I can come up with something that uses your basic idea, but without tomatoes…  BTW, it’s easy for me to tell that you and your sister are not twins – and I didn’t need direction as to which one you were in that photo.

    1. Hi Susan! If tomatoes aren’t your thing, you could try extra roasted veggies, and then thin the soup with chicken stock. You may need to adjust the spices. If you decide to try it this way, I’d love to hear what you think :)

    2. I definitly agree about the tomatoes…I had a lovely flavour and texture prior to added the tomatoes but then adding the tomatoes overdone it for me and overpowered the taste :-(

      Overall though a nice reciepe just minus the tomatoes!

      1. Renee, I’m sorry you weren’t a fan of the tomatoes! I hope you enjoy the soup more next time if you leave them out.

  5. Making your Glowing Skin avocado-blueberry smoothie almost everyday for a week. Guess what? Acne clearing up and bags under my eyes getting smaller. Thanks, thanks and thanks again!!!!

    1. David, that is fantastic!! I’m so glad that you love the smoothie and that it is having positive effects for you. Thank you so much for sharing that, and I hope you love the soup too!

  6. That is such a good Idea to roast those ingredients off first instead of boiling them. There is so much more flavor (:5 stars

  7. Haha, I thought you were the one on the right! You must be twins :)! I make carrot soup but don’t roast the veggies. I see I am really missing out. Trying with roasted the next time

  8. 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.

  9. 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!

  10. 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!

  11. 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!

  12. 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!

  13. 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!

  14. 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!

  15. 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!

  16. 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!

  17. 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!

  18. 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.

  19. 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!

  20. 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!

  21. 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

  22. 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!

  23. 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!

  24. 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.

  25. 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!

  26. 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.

  27. I love this! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday) and would love to feature you. You can check out my blog (for beginner environmentalists) at Is it alright if I share this link to your recipe?

    1. Hi Barbara, thank you! You can definitely include a link to the recipe in a roundup! (If you wish to share a photo, I ask that you provide a link to the full recipe on the blog as well as a link to the homepage.)

  28. 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!

  29. Erin, Can you tell me or do a post of recipes that would be good for a new mom to be. I need those recipes for our future grand baby arrival in July.

    Thank you

    1. Hi Karen! I think you’d love any of my casserole recipes or soup recipes. You can view them all under “recipes by category” in the recipe index. Almost all of them are freezer friendly and include directions too freeze too!

  30. Been looking for a carrot soup recipe and found one, thank you for posting this…..I will be making this one day this week, probably will only make 1/2 recipe to try it first…..I love cooked carrots, so I think I will like the soup….and I have the Vitamix  blender, and I can make hot soup in it…so I may try it in there instead of putting in pot and cooking on stove….will let you know if I make it… looks delicious…..

    Thanks Erin

  31. 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!

      1. I defrosted the carrots a bit before roasting but the favour is very off to me ☹. It’s tangy and tart. I added more salt and pepper but it didn’t make much of a difference.

        1. I’m sorry to hear the soup didn’t turn out to be to your taste! If you do make it again, you could try leaving out the Greek yogurt and see if that helps with the tanginess you described.

  32. 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!

  33. 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

  34. 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!

  35. 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!

  36. 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!

  37. 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!

  38. 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

  39. 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!

  40. 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!

  41. 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!

  42. 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

  43. Followed the recipe to the letter, but it came out more like tomato soup. Not that it mattered — my daughter took a bite and declared it the best marinara sauce she’d ever had! :) We’re having it tonight with homemade meatballs and fettuccine. Love the twists that cooking presents!3 stars

    1. It does have flavors of both Meridot. I’m happy you all loved it, even if it wasn’t 100% what you expected!

  44. I was disappointed in the overwhelming tomato flavor of the soup. I was anticipating more of the flavor of the carrots onions and garlic, but could only taste the tomato flavor.2 stars

    1. Hi Judy, I’m sorry you didn’t enjoy the tomato flavor—this is definitely a tomato-based soup as mentioned. If tomatoes aren’t your thing, you could try extra roasted veggies and then thin the soup with chicken stock. You may need to adjust the spices. If you decide to try it this way, I’d love to hear what you think. :)

  45. 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

  46. 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.

  47. This was really came out looking and tasting like tomato soup with a very canned taste. :-( I kept rereading the recipe to see if I missed something. I think there should have been more carrots and maybe only 1 can of tomatoes.

    I3 stars

    1. Hi Betsy, I’m sorry to hear the soup wasn’t to your taste. I know it’s disappointing to try something new and not enjoy it. I do mention in the post that it’s a tomato-based soup, but if you check out the comments, you’ll see a few readers have tried it with a lesser amount of tomato—you may get some ideas of how to tweak it next time!

  48. 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!

  49. 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.

    1. Hi Kim! Everyone has different soup consistency preferences, so thinning it out with stock to your desired thickness was exactly the right thing to do. I hope you still enjoyed the flavor!

  50. 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

  51. Hi! I would love to link your soup in one of my posts and adding one of your pictures. I’m organizing a cooking challenge and your recipe would be one of the suggested dishes to try for my subscribers. I hope you like the idea! The soup looks so tasty! I’m definitely trying it myself. :)5 stars

    1. Flor, as long as no part of the recipe is reprinted and you link to this post directly for the recipe, that is fine. I hope everyone loves the soup!

  52. 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!

  53. 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

  54. 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!

  55.  Had the same issues others have mentioned: overwhelming tomato and difficulty blending until smooth. I’m wondering if the tomato measurement is correct?  2 28 oz cans or 2 14 oz cans which equals 28 oz total?  I am going to use carrot juice to thin it our a bit and hope to recover some flavor of carrot. Right now it tastes like pasta sauce 3 stars

    1. Hi Becky, I’m sorry you didn’t enjoy the tomato flavor—this is definitely a tomato-based soup as mentioned. If tomatoes aren’t your thing, you could try extra roasted veggies and then thin the soup with chicken stock or carrot juice as you mentioned. You may need to adjust the spices. If you decide to try it this way, I’d love to hear what you think. :)

    1. Wanda, it does have a tomato flavor to it, which we actually really love! I’m sorry the recipe wasn’t what you expected. Next time, you might enjoy this carrot soup that is made without tomato:

  56. 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.

  57. 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

  58. 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.

  59. 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

  60. 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

  61. 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.

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

  63. 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!

  64. At first, the end product was tasteless, and it just tasted it like canned tomatoes. Then, after adding vegetable broth and a few more spices, it now tastes like a tomato sauce, a rosé tomato sauce with the addition of yogurt.  Even the texture and consistency is more similar to a sauce than to a soup.  Sorry but it was not a hit for me.1 star

    1. Hi Diva, I’m sorry to hear that this wasn’t a hit for you. I (and many other readers) enjoyed this dish, so I truly wish you would’ve enjoyed the flavors and texture!

  65. I’m looking for the recipe that was on this site it was apple pie with blueberries and cranberries and I can’t find the recipe

    1. Hi Rosemary! I’m afraid I don’t have a recipe like that on my site, but I do have all these delicious Healthy Apple Recipes. I hope this helps!

  66. Totally agree with the comments re omitting the tomatoes, adding them makes the dish a nice tomato soup rather than making the lovely roasted flavours of the carrots onion and garlic the star of the show.

    1. Hi Aaron, it does have a tomato flavor to it, which we actually really love! I’m sorry the recipe wasn’t what you expected. Next time, you might enjoy this carrot soup that is made without tomato:

  67. This recipe is actually terrible. Look at the ingredients: 1.5 lbs of carrots, an onion, and 2 cans of tomatoes. Ok….I took the bait. What a disaster. Along with the FOUR cloves of garlic, it turned out to be a heavy pasta sauce like consistency (and no….don’t question my roasting skills). This is a waste of food. There is no way that the original recipe showed up as “orange” as it did. Simply not possible with the amount of tomatoes. This is trash. Thanks for wasting food, lady.

    1. Stephen, I’m sorry to hear you didn’t enjoy this. It is one of my personal favorites (I love a super thick soup and think the combination of the carrot and tomato is delicious), and many other readers have enjoyed it also. That said, everyone has different tastes and no matter what, it is disappointing to try a new recipe and not have it come out as you expected. I’m sorry that was the case here. If you are looking for all-carrot soup, you might enjoy this one:

  68. The tomatoes and yogurt made the whole dish super sour – and i only used one can! I should have thought twice about using  so much canned tomatoes in a carrot soup. Very disappointing as the roasted carrots and onions were deliciously sweet – but now all going to waste. 1 star

    1. Hi Maggie, I’m so sorry to hear that this recipe wasn’t to your tastes. I (and other readers) loved this recipe, so I truly wish you would’ve enjoyed it too!

  69. Wayyyy too much tomato. If you like a pure carrot soup like I do, leave them out completely. Great carrots don’t need extra tomato. 2 stars

    1. Hi, I’m sorry to hear that this wasn’t a hit for you. I hope you enjoy the soup more next time if you leave the tomatoes out!

  70. 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

  71. 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!

  72. 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

  73. 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

  74. 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.

  75. Will not make this again. Ratio of carrots to tomatoes seems all wrong, colour was red and tasted just like tomato soup, horrible texture, certainly did not look like carrot soup by any stretch of the imagination. Also do NOT slice onion thin – they burn!

    1. Hi, I’m so sorry to hear that this recipe wasn’t to your tastes. I (and other readers) loved this recipe, so I truly wish you would’ve enjoyed it too!

  76. After the work to make beautiful roasted veggies, this recipe ended up tasting like a can of tomatoes. We adjusted by halving the tomatoes, and roasting another bunch of carrots with more garlic and a yellow pepper, and it was yummy.1 star

    1. I’m sorry to hear that this soup wasn’t to your tastes, Kelley. I’m glad you were still able to adjust it and enjoy it!

  77. 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

  78. 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

  79. 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!

  80. 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

  81. 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

  82. 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