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carrot soup in small blue bowl wrapped in brown cloth
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5 from 4 votes

Roasted Carrot Soup

A simple and delicious carrot soup recipe that's easy to make and bursting with flavour! Serves 4 as a main and 6 as a starter.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dinner, Starter
Cuisine: Universal
Servings: 6
Calories: 153kcal
Cost: £1 / $1

Equipment

  • Large Baking Tray & Plastic Spatula/Turner
  • Large Pot with Lid
  • Ladle (for serving)
  • Jug (for stock)
  • Wooden Spoon
  • Hand Blender
  • Sharp Knife & Chopping Board

Ingredients

  • 1.6lb / 750g Carrot, scrubbed & diced
  • 9oz / 250g Swede/Turnip, peeled & diced (see notes)
  • 6 cups / 1.5 litres Vegetable Stock, or as needed
  • 3 tbsp Butter
  • 3 cloves of Garlic, finely diced
  • 2 ribs of Celery, finely diced
  • 1 large Onion, finely diced
  • 2 tbsp Olive Oil
  • 1 tsp EACH: Cumin, Ground Coriander
  • Salt & Black Pepper, to taste
  • Fresh Thyme, Extra Virgin Olive Oil to serve (see notes)

Instructions

  • Roast: On a large baking tray mix carrot & swede with 2 tbsp olive oil, 1 tsp cumin and ground coriander and a good pinch of salt and pepper. Roast in the oven at 200C/390F for 30mins, or until lightly browned and soft.
  • Base: In a large pot over medium heat melt in 3 tbsp butter. Add celery, onion & garlic and fry until they begin to soften and brown.
  • Scrape Tray: Add in roasted carrot/swede and add a splash of hot stock to the pan. Use a plastic spatula/turner to scrape off all the flavour and pour into the pot.
  • Simmer: Pour in 4 cups/1 litre stock (or enough to cover everything) and bring to a simmer. Pop on the lid and leave simmering on low for as long as you have time for (15mins+).
  • Blitz: Take off lid and use a hand blender to blitz into a soup, pouring in more stock to thin out to preference.
  • Serve: Season with a hefty pinch of salt and pepper (season well to bring out the best in this simple soup). Serve individual portions with preferred garnish (see notes).

Video

Notes

a) Swede - Whilst this is a carrot soup, I like to sub some of the carrot with a different root veg, just to add another layer of flavour. Something like parsnip also works great here. If you want to use all carrots you can do that too, the flavour just won't have quite as much depth.
b) Garnish - I like a drizzle of extra virgin olive oil with a pinch of fresh thyme leaves. You could also use a drizzle of cream or even crumbled bacon/pancetta. Completely down to preference.
c) Make Ahead - Soups are of course perfect to make ahead of time. Just cool and tightly store in the fridge or freezer (you'll have to thaw before reheating). Reheat in short blasts in the microwave, stirring in between or on a low heat on the stove.
d) Serving - This serves 4 as a main or 6 as a starter.
e) Calories - based on using salted butter, no garnish and served between 6:

Nutrition

Calories: 153kcal | Carbohydrates: 17.71g | Protein: 2.26g | Fat: 8.82g | Saturated Fat: 3.096g | Polyunsaturated Fat: 0.811g | Monounsaturated Fat: 4.474g | Trans Fat: 0.002g | Cholesterol: 7mg | Sodium: 156mg | Potassium: 557mg | Fiber: 4.9g | Sugar: 8.61g | Vitamin A: 20292IU | Vitamin C: 18.8mg | Calcium: 73mg | Iron: 0.93mg