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Roasted Carrot Soup

This roasted carrot soup is a healthy, flavorful dish perfect for chilly days, featuring sweet and earthy flavors with a smooth texture that everyone will love.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American, Health
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 pounds carrots (cut into 1/2-inch-thick coins)
  • 1 large onion (cut into 1/2-inch-thick slices)
  • 4 cloves garlic (in their skins)
Liquids
  • 4 cups low-sodium vegetable broth Ensure it's gluten-free if necessary.
  • 2 cups water
Spices and Seasonings
  • 3 tablespoons olive oil
  • 1 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper Plus more for serving.
Toppings
  • 1/4 cup shredded cheddar cheese (about 1 ounce) Use mild or sharp as desired.
  • Chopped parsley for serving

Method
 

Preparation
  1. Preheat the oven to 425 degrees F.
  2. In a large bowl, whisk together the olive oil, cumin, smoked paprika, cayenne pepper, kosher salt, and black pepper.
  3. Add the cut carrots, onion slices, and garlic cloves into the olive oil mixture and ensure they are well coated.
  4. Spread the mixture in a single layer across a baking sheet.
Roasting
  1. Roast for 35-40 minutes, turning the onions and tossing the carrots halfway through.
  2. Once roasted, squeeze the garlic cloves out of their skins and combine them with the vegetables in a high-powered blender.
Blending and Serving
  1. Add vegetable broth and water to the blender with the roasted vegetables and puree until smooth.
  2. Reheat in a saucepan or microwave as needed.
  3. Divide the warm soup into bowls and top each serving with chopped parsley and a sprinkle of black pepper.

Notes

Store leftovers in airtight containers in the fridge for up to 5 days, or freeze for up to 3 months. For a lighter version, skip the cheddar cheese and use a dairy-free option. Add cooked lentils or chickpeas for a high-protein meal, or substitute carrots with cauliflower for a low-carb option.