Creamy Roasted Carrot Soup
Updated by Kathryne Taylor on August 1, 2024
Like carrots? You’re going to love this carrot soup recipe. It’s luxuriously creamy and full of incredible roasted carrot flavor.
This classic carrot soup is a wonderful soup to serve with your favorite winter salads, sandwiches, and even holiday entrées. Since carrots go well with so many other flavors, it’s a versatile soup to keep in your repertoire.
You might be pleasantly surprised to learn that this creamy soup is actually made without cream. It’s a light and healthy soup, not to mention budget-friendly, too.
I tried making the soup with sautéed carrots instead of roasted, but roasted carrots give this soup magical powers. If you’re a fan of my butternut squash soup or cauliflower soup, the method for this recipe will be familiar already.
Since I can’t help but play around with flavors, I came up with three fun and simple variations—carrot ginger soup, curried carrot soup, and Thai curried carrot soup with lime. You’ll find details in the recipe notes. It’s about time this food blog had a proper carrot soup recipe, and it’s really four in one!
How to Make the Best Carrot Soup
You’ll find the full recipe below, but here are a few key factors.
1) Roast the carrots
Roasting the carrots condenses their flavor, which brings out the carrots’ best sweet-and-savory notes. This step makes all the difference between a ho-hum carrot soup and a why-is-this-so-good carrot soup.
2) Cook some aromatics and spices
Meanwhile, we’ll sauté some chopped onion in oil until tender. Then, we’ll add some fresh garlic, plus ground coriander and cumin. The spices make the soup taste more interesting in a subtle way. (If you’re out of coriander or cumin, though, you can omit them.) Cooking the spices in oil for about 30 seconds wakes them right up, while it mellows the garlic.
3) Simmer to bring it all together
Then, we’ll add vegetable broth, water, and the roasted carrots when they are out of the oven. We’ll gently simmer them all together for 15 minutes to bring all the flavors together.
Of note: I’ve been experimenting with using water instead of vegetable broths in soups, and I rarely miss the broth. If you’re cutting costs or watching your sodium intake, water is a great option here. I’ll share my notes on this subject in greater detail soon.
4) Blend in a stand blender
Stand blenders always yield ultra creamy results. Immersion blenders don’t come close! That’s why I always recommend blending soup in a stand blender instead. I don’t like cleaning extra dishes, either, but the resulting texture is worth the effort. You can find my favorite blenders in my Amazon shop (affiliate link).
Be careful while blending. Let the soup cool for a few minutes before transferring to a blender, never fill past the maximum fill line (it could explode), and be careful near the steam escaping from the lid (it’s hot!).
5) Finish with butter and lemon
You won’t believe how much difference a tablespoon of butter makes at the end. Once blended into the rest, it makes the soup taste more luxurious without dulling the other flavors like cream does (did you know that soups could be this creamy, without cream?). Adding some lemon juice brightens up the finished product and brings it all together.
Three Delicious Carrot Soup Variations
You know me—I couldn’t help but play around with this recipe. Here are three truly delicious variations on the “basic” recipe. Actually, let’s call the “basic” version classic instead. It does not taste boring!
1) Carrot Ginger Soup
Another classic! The carrot ginger variation is especially good if you are under the weather, or trying to warm up from the inside out. Add freshly grated ginger along with the garlic (see amounts provided in the recipe notes).
2) Curried Carrot Soup
This might be my favorite option. Simply add some Indian curry powder along with the other ground spices. Carrots and warming curry spices are a perfect match. You can also add some ginger to this variation, if you’d like.
3) Thai Curried Carrot Soup
You guessed it—add some Thai red curry paste for a lively carrot soup with irresistible Thai flavors. At the end, blend in some lime juice instead of lemon. This variation is especially beautiful when garnished with chopped peanuts and fresh cilantro leaves.
Please let me know how your soup turns out in the comments! I love hearing from you.
Wondering what to pair with this carrot soup? Here are a few suggestions:
- Arugula and Wild Rice Salad with Zippy Lemon Dressing
- Farro and Kale Salad with Goat Cheese
- Green Salad with Apples, Cranberries and Pepitas
- Kale Pecan Pesto over pasta
- My Favorite Grilled Cheese Sandwich
- Mujadara (Lentils and Rice with Caramelized Onions)
Looking for more creamy, lightened-up soups? Here are a few more favorites to bookmark:
- Classic Tomato Soup (Lightened Up!)
- Creamy Roasted Cauliflower Soup
- Creamy Roasted Pumpkin Soup
- Roasted Butternut Squash Soup
Watch How to Make Carrot Soup
Creamy Roasted Carrot Soup
This homemade carrot soup recipe is ultra creamy (yet cream-less) and full of rich, roasted carrot flavor! It’s the best carrot soup you’ll ever have. Recipe yields 4 bowls or 6 cups of soup.
Ingredients
- 2 pounds carrots
- 3 tablespoons extra-virgin olive oil, divided
- ¾ teaspoon fine sea salt, divided, to taste
- 1 medium yellow onion, chopped
- 2 cloves garlic, pressed or minced
- ½ teaspoon ground coriander
- ¼ teaspoon ground cumin
- 4 cups vegetable broth (or water)
- 2 cups water
- 1 to 2 tablespoons unsalted butter, to taste
- 1 ½ teaspoons lemon juice, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.
- To prepare your carrots, peel them and then cut them on the diagonal so each piece is about ½″ thick at the widest part (see photos).
- Place the carrots on the baking sheet. Add 2 tablespoons olive oil and ½ teaspoon of the salt. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer.
- Roast the carrots until they’re caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway. (Heirloom carrot varieties will roast in as little as 25 minutes, but regular carrots are more dense and typically require 35 to 40 minutes.)
- Once the carrots are almost done roasting, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
- Add the garlic, coriander and cumin (if following a variation, see recipe notes for additions). Cook until fragrant while stirring constantly, about 30 seconds to 1 minute. Pour in the vegetable broth and water, while scraping up any browned bits on the bottom with a wooden spoon or sturdy silicone spatula.
- Add the roasted carrots to the pot when they are out of the oven. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook for 15 minutes, to give the flavors time to meld.
- Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
- Add the butter, lemon juice (or lime, if following the Thai variation), and several twists of black pepper. Blend until completely smooth. Add additional salt and pepper if necessary, to taste. Add another tablespoon of butter if you’d like more richness, or a little more lemon juice if it needs more zing. Blend again, and serve.
- This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.
Notes
Recipe adapted from my creamy roasted cauliflower soup and roasted carrots recipe.
Carrot ginger soup variation: Add freshly grated ginger with the garlic and ground spices. Use 1 teaspoon for subtle ginger flavor, 2 teaspoons for more prominent flavor, or 1 tablespoon for relatively spicy carrot-ginger flavor.
Curried carrot soup variation: Add some curry powder with the garlic and ground spices. Use 1 teaspoon (mild) or up to 2 teaspoons (somewhat spicy), depending on your preferences. For curried ginger soup, also add 2 teaspoons finely grated fresh ginger at this time.
Thai curried carrot soup variation: Add Thai red curry paste with the garlic and ground spices (be sure to choose a vegan/vegetarian option if you’re avoiding fish produces, such as Thai Kitchen). Use 1 ½ teaspoons (mild) or up to 1 tablespoon (relatively spicy), depending on your preferences. Substitute lime juice for the lemon. You might like to garnish your bowls of soup with some chopped roasted peanuts and fresh cilantro leaves.
Make it dairy free/vegan: A few options. One, if you enjoy the flavor of the blended soup without butter, you can skip it altogether. For more richness, you could blend in a tablespoon of good olive oil or use cashews instead of butter. Soak ¼ cup cashews for 4 hours, then drain and rinse them (if you have a high-powered blender like a Vitamix or Blendtec, you can skip this). Add the cashews when you would add the butter.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
just made this soup (w/about 3 cups chicken stock, since i had an opened carton). WOW. i was not expecting WOW, but WOW. really good flavors, creamy (silky!) and so easy to make. will be making it again, soon.
I’m glad you loved it, Mariana! I appreciate your review.
Fantastic soup. I found your recipe easy to follow and so tasty. Next time I’ll use a little less ginger though. ❤
One of the best soups I have ever made. I ramped up the spices and used at least double. Lots of garlic and ginger too.
I’m glad you loved it, Dan! I appreciate you sharing your review.
Why onion when you used shallots for the butternut squash?
Hi Rex, I find the flavor profiles worked better for this.
The Carrot and ginger soup is one of the best flavoured soups I have ever made. Roasting the carrots really makes a difference .. Thank you for such a good recipe. Merry Christmas one and all.
You’re welcome! Merry Christmas, Terence.
Made the curried ginger version last week and it was AMAZING. My skeptical husband (who tolerates carrots) already requested trying the Thai Curried variation this week. Just finished preparing the carrots and wanted to say thank you for a delicious recipe. And on a more personal note, thank you for making your recipes (both here and in your cookbook) so accessible to dietary restrictions. I am breastfeeding and had to give up dairy and soy and your recipes and tips have been such a blessing.
I’m glad you loved it, Sarah! I’m glad you are enjoying my recipes.
As always, your recipes never disappoint. I made the curry version 100% as written (YUM), and a batch of crispy baked curry tofu bites to toss in for added texture/protein. I’m already planning a round 2 :)
Wondering if it would work to also blend in some white navy beans for protein? Has anyone tried this?
I make a similar soup with red lentils for protein and it’s delicious. I can’t wait to upgrade it though with the roasted carrots that’ll make the difference!
Fabulous! I added ginger and about a half a can of coconut milk that I wanted to use up. I skipped the butter to keep it plant-based. I will definitely be making this again and again!
Great to hear, Melissa!
Made this and love the light taste. Made some croutons and will top with a bit of sour cream!
My boyfriend loved it :000. im making more now!!!
That’s great to hear, Elijah! Thank you for your review.
Delicious! Very tasty and easy to make
This is the best carrot soup that I have ever had. Love the creaminess, the flavour and the ease with which this delicacy can be made. Making it again today as the cold weather warrants this delicious comfort food.
Hooray! I’m glad you loved it, Olga.
We made this tonight with a bag of leftover carrots from Thanksgiving. We added the fresh ginger and curry. It was very good. Served it with sourdough and olive bread and it perfect. We’ll be making this again!
Easy to make, and easy on the tummy!
I made this yesterday as instructed and it is DELICIOUS. Will be making this recipe again and again. thank you.
You’re welcome, Susan! I appreciate your review.
I’ll tell you the problem with this soup: I made it for my book group meeting in a few days, but offered some to my daughter and she’s on her way to finishing the whole pot-full! It’s delicious!!!!! Lovely texture (and I’m so happy you suggested using an upright blender instead of immersion blender)–it made for such a silky soup. I’m also going to make the lentil and brown basmati rice for the group and can’t wait–and hope that I have enough for my group! Every recipe I’ve made of yours is so delicious–and your suggestions/notes are also spot-on!!!! Thank you for your wonderful, healthful, delicious recipes!!!! Cheers to you!
Hooray! I’m glad it was a hit, Lila. Thank you for your review.
This soup is DELICIOUS. Wow. Flavour is off the charts!
I added some roasted potatoes to give it a bit more body and it came out great.
Great recipe as usual!
Thank you for sharing, Kristen! I’m glad you enjoyed it.
Absolutely delicious I’m a cook in a nursing home I struggle making this soup at work,how would this recipe turn out using frozen carrots and if frozen carrots would work should I thaw them before roasting
Hi Sherry, I would suggest thawing before roasting. Let me know if you try it!
This soup was a hit at my house! What an affordable option for a cozy meal.
I made the Thai version and it was delicious. The only thing I would change for next time is using probably double the spices and garlic.
Thank you for sharing, Audrey!
Absolutely loved it- so great!! Cannot wait to make again.
Made twice and great each time! Serving with your Caprese sandwich recipe tonight :)
That sounds delicious!
I used baby carrots and found myself about 1/2 pound short so supplemented with frozen riced cauliflower added to your curried ginger version. I then garnished with Trader Joe’s goat cheese w/ honey. SO GOOD! This was a great cold winter’s night dinner and so happy there’s leftovers. Thanks, Kate, your recipes don’t disappoint.
I’m glad you enjoyed it, Linda!
I am 81 and I have never cooked. We had staff. My husband passed away recently an I am on a new adventure to learn to live by myself. So cooking is new. This recipe is fantastic. So simple and your directions make even easier. I can’t thank you enough
Leigh: Just read your comments. You are an inspiration! Wishing you all the best.
This is a spectacular soup! Very tasty!
I’m glad you enjoyed it, Sarah!
I made this today for the first time. I put maybe 5 times as much coriander+cumin but it didnt ruin the dish. It tasted absolutely delicious, have never tasted anything like this before! Amazing recipe
Delicious! I roasted the herbed carrots as well as some turnips I had while cooking onion, garlic, and a great deal of fresh ginger. Blended and simmered. So easy!
Hi Kate,
Can I roast the carrots in an air fryer instead of an oven? And is it for the same period of time?
Can I substitute turmeric powder for fresh ginger?
Hi! You can try it, although I can’t guarantee the results. I don’t know how turmeric will taste here. Let me know what you think.
Super yummy! This was my first time making a carrot soup and it turned out so delicious. Thank you!
You’re welcome, Marina!
This soup is out of this world amazing! I made it without the extra seasonings for a base and as I heated it up added more. The best was adding in some leftover Thai green curry – just the liquid. Wow. Wow. Wow. Thanks for this great recipe! Roasting the veggies definitely gives more depth of flavor. Bravo!!!
Thank you for sharing, Stacey! I’m glad you loved it.
I love this soup and make it whenever I have extra carrots around. I add coconut milk at the end instead of butter and it is amazing.
I made it with Ras El-Hanout and even with an immersion blender it was very creamy and absolutely delicious. Five stars!
I’m glad you enjoyed it, Ellen!
Kate – it never ceases to amaze me how you take what seems like a simple recipe and make it extraordinary. All I can say is follow the instructions for a truly delicious soup! Thanks for sharing!
Thank you, Nick! That is very kind.
This recipe was very easy to make and the results are amazing. Ramp up the spices and a bit more garlic: amazing!
I made this delicious carrot soup for dinner. I didn’t have coriander,
and it was still wonderful! Roasting of the carrot just adds that ‘extra’ to the flavor. Can’t wait to try some of your other recipes. Many thanks to you! Happy New Year!
Maureen
Planning to make this, but I just want the author to know, regardless how this comes out, you recipe was very well written. I feel that’s a very undervalued trait in a cook/chef so cheers!
2nd time I’ve made this soup. Absolutely delicious…without fancy ingredients or additions.
I’m curious to know however, why in your nutritional analysis of this soup, the total fat content in one bowl of soup is 14g ?
From my findings there are 0g of fat in vegetable broth and 0g of fat in carrots.
Hi Caesar, More on my Nutrition Disclaimer. I do my best to provide as accurate information as I can. I’m glad you enjoyed the soup!
There was a chunk of butter stirred in at the end and the carrots were roasted in olive oil though – there’s your fat right there ;)
My husband and I love this soup! I roast a head of garlic with the carrots and blend that in as well.
Are you supposed to cover the pot when bringing to a boil and simmering?
Hi! No need to cover, unless noted. I hope you love it!
Delicious! I didn’t have enough carrots so I added a sweet potato and a yam to get it to 2lbs. Also used juice from a Meyer lemon. Perfect warming soup for a cold winters day. Thanks so much for the great recipe.
We needed to find a recipe that use carrots because my husband but too many we found this recipe.
Had no idea how it was going to turn out never made creamy carrot soup. When it was all done both my husband and I said we are absolutely making this again oh, it was incredibly delicious!! Didn’t find out
I’m so glad you both enjoyed it, Fran! I appreciate your review.
This turned out deliciously. I used some leftover carrot juice (2 cups) and some leftover unsweetened oatmilk. I made with fresh ginger, coriander, cumin, AND two Curio Spice (great source for ALL things SPICE) blends – Seti Berbere and Chaat Mela in lieu of curry powder (Curio’s vadouvan curry blend would also be wonderful but I didn’t have any…) Very smooth, flavorful and a great lunch on a chilly NE day! Thank you.
I kept doubting this recipe, but it is truly amazing. I didn’t even add the butter or lemon juice. It tasted rich without needing to add that.
I made this recipe, but was short on carrots. I had butternut squash though and combined the two. I love the recipe, I did add more of the seasonings. We love it!
Made the version with the fresh ginger, and it really is delicious! Roasting the carrots made a huge difference between this and other carrot soups I’ve made. Will be making this frequently. Thank you for the recipe.
You’re welcome, Julie!
Hi Kate!
This is your third recipe I’m trying. So excited!
I have some celery I’m trying to get rid of. Would those go well with the regular soup? Or the Thai red curry version?
If so, could you let me know what ratio I should put in for each and how I should adjust the spices?
Thanks so much!
I’m excited for you! I actually prefer this without celery. But several of my others soups need some!
Always my go-to carrot soup recipe for cold winter day. Thank you for your ever amazing recipes!
I made the Thai Carrot soup today. WOW was it good. This will definitely be in the rota for regular meals. The only thing I would change, would be to double it up so there is more yumminess to enjoy the day after making it! Thanks so much for a great, simple recipe, Kate!
That’s great, Joyce! Thank you for sharing.
Can you use frozen carrots for this recipe?
Hi Axel, you can try it! Just be sure thaw them first. Let me know what you think!
Kate
I am planning on making this recipe. I have to lower my sodium count. So I will not be adding the salt or the butter unless I have unsalted butter. I think it will come out delicious. Just like your roasted potatoes did
I made the curry variation last night and what a hit! It came together so easily and packs amazing flavor. I topped it off with a dash of cinnamon. My guests had to have the recipe! It was just THAT good. Already looking forward to making this soup again. Love your website and all the recipes I have tried so far.
Thank you so much for the most incredible carrot soup recipe i have ever made! My whole family couldn’t believe the flavour. Every mouthful just tastes better. I’m thinking its the roasted carrots as all the other carrot soups i’ve made use boiled carrots as opposed to roasted. Thank you thank you thank you! I am a new fan, Tom.
Delicious!! Added ginger and 1/4tsp of curry powder so good!!