There's nothing quite like a warm, comforting bowl of creamy carrot soup to soothe the soul and satisfy your taste buds. This delightful soup is not only rich and velvety but also packed with the natural sweetness of carrots, making it a perfect choice for a cozy meal. Whether you're looking for a quick lunch or a hearty dinner, this creamy carrot soup is sure to become a favorite in your recipe collection.
Notes
- total prep time: 15-20 minutes
- total cook time: 50-60 minutes
- Makes 4-6 servings
- Freezes well for up to 3 months
- Great make-ahead meal for busy weeknights
Equipment
- Oven
- Baking sheet or roasting pan
- Silicone baking mat (optional, for easy cleanup)
- Medium pot with lid
- Blender or immersion blender
- Large bowl with ice water bath (optional, for quick cooling)
- Measuring cups and spoons
- Wooden spoon or heat-resistant spatula
- Ladle for serving
Ingredients
- 1 pound of baby carrots (or 1 pound regular carrots, peeled and chopped)
- 2 tablespoons olive oil
- 4 tablespoons (1/2 stick) unsalted butter, room temperature
- 3 cups vegetable stock (or water)
- 1 medium onion, diced (optional for added depth)
- 2 garlic cloves, minced (optional)
- Spices to taste:
- 1-2 teaspoons curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- Salt and pepper to taste
- Optional garnishes:
- Fresh herbs (cilantro, parsley, or chives)
- Swirl of coconut milk or sour cream
- Toasted pumpkin seeds
Step-by-Step Instructions
Phase 1: Roast the carrots
This is the magic step! Pre-roasting the carrots helps to soften and develop a rich flavor profile.
- Preheat your oven to 400°F (205°C).
- In a large bowl, toss the baby carrots with the olive oil and a pinch of salt to coat evenly.
- Spread the carrots in a single layer on a baking sheet (lined with a silicone mat if available).
- Roast for about 35 minutes, or until the carrots are tender when pierced with a fork and starting to caramelize at the edges.
Phase 2: Preparing the soup
- If using onion and fresh garlic: In your medium pot, heat 1 tablespoon of olive oil over medium heat. Add diced onion and cook until translucent (about 3-4 minutes), then add minced garlic and cook for another 30 seconds until fragrant.
- Add the vegetable stock and spices to the pot and bring to a boil.
- Add the roasted carrots and return to a boil.
- Reduce heat, cover, and simmer on low for 15-20 minutes to allow the flavors to meld.
- IMPORTANT: Remove from heat and allow to cool for several minutes.
danger
Set aside to cool for at least 5-10 minutes before blending. It may help to place the pot in a large vessel containing ice water to speed the process. If you try to blend hot liquids your blender may explode. This is not safe and is extremely messy!
Phase 3: Blending the soup
- Once the soup has cooled somewhat, carefully transfer it to your blender. Do not exceed the maximum capacity of your blender - work in batches if necessary.
- Start blending on low speed, then gradually increase to high until smooth.
- Add the room temperature butter and continue to blend until completely incorporated for a silky texture.
- Return the blended soup to the pot if needed to reheat gently before serving.
- Taste and adjust seasonings as needed.
Phase 4: Serving
- Ladle the hot soup into bowls.
- Garnish as desired with a swirl of coconut milk or sour cream, fresh herbs, or toasted seeds.
Tips & Variations
- For extra sweetness, add 1-2 peeled, chopped apples when roasting the carrots
- Substitute 1 cup of coconut milk for 1 cup of the vegetable stock for a richer, tropical flavor
- Add 1 tablespoon of fresh ginger instead of dried for a more pronounced ginger flavor
- For a spicier soup, add 1/4 teaspoon cayenne pepper or a diced jalapeño
- Use ghee instead of butter for a different flavor profile
- For a lighter version, omit the butter and use more olive oil
- Serve with crusty bread or a grilled cheese sandwich for a complete meal
- If using an immersion blender, you can blend directly in the pot after cooling slightly