Easy Roasted Carrot Soup (Silky, Creamy & Healthy!)

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Servings: 6 | Difficulty: Easy

Imagine a bowl of velvety smooth soup with rich, naturally sweet roasted carrots blended to perfection with warm spices and creamy coconut milk. This easy roasted carrot soup transforms humble carrots into an extraordinary comfort food that tastes like it came from a fancy restaurant! Roasting the carrots brings out their incredible natural sweetness while cumin, coriander, and smoked paprika add depth and warmth to every spoonful. Whether you’re looking for a cozy weeknight dinner, a healthy lunch option, or an impressive starter for guests, this roasted carrot soup delivers on all fronts. It’s naturally vegan, gluten-free, and packed with vitamins and nutrients your body will love. Plus, it comes together in just 40 minutes with simple ingredients you probably already have in your kitchen!

Why You’ll Love This Easy Roasted Carrot Soup Recipe

This roasted carrot soup is absolutely irresistible for so many reasons! The roasting technique caramelizes the natural sugars in the carrots, creating a depth of flavor you simply can’t achieve by boiling. It’s incredibly versatile and works beautifully for meal prep, freezes wonderfully for up to three months, and can easily be customized to your taste preferences. The combination of aromatic spices creates a warming, comforting soup that’s perfect for any season. Best of all, this recipe requires minimal hands-on time and uses everyday ingredients that won’t break the bank!

What You Need for Easy Roasted Carrot Soup

Essential Ingredients for Roasted Carrot Soup

• 2 pounds carrots – peeled and chopped into 1-inch pieces for even roasting
• 1 medium yellow onion – chopped, adds savory depth and natural sweetness
• 3 garlic cloves – peeled whole, roasting mellows the garlic flavor beautifully
• 2 tablespoons olive oil – for roasting vegetables, use extra virgin for best flavor
• 1 teaspoon ground cumin – earthy, warm spice that complements carrots perfectly
• 1/2 teaspoon ground coriander – citrusy notes that brighten the soup
• 1/2 teaspoon smoked paprika – adds subtle smokiness and gorgeous color
• 4 cups vegetable broth – use low-sodium to control salt levels, chicken broth works too
• 1/2 cup canned coconut milk – creates silky texture, heavy cream is a rich alternative
• Salt and pepper – to taste, season generously for best flavor

Optional Toppings for Roasted Carrot Soup

• Greek yogurt – adds tangy creaminess and protein
• Fresh parsley – chopped, for color and fresh herb flavor
• Pumpkin seeds – toasted for delightful crunch and nutty taste

How to Make Easy Roasted Carrot Soup (Step-by-Step)

Step 1: Roasting the Vegetables (30 minutes)

Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup. Arrange the chopped carrots, onion, and whole garlic cloves on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle generously with salt. Toss everything together to coat evenly. Roast for 25-30 minutes, stirring halfway through, until the carrots are fork-tender and beautifully caramelized with golden edges. The kitchen will smell absolutely amazing!

Step 2: Toasting the Spices (2 minutes)

While the vegetables roast, heat a large soup pot or Dutch oven over medium heat. Add a small drizzle of olive oil, then add the cumin, coriander, and smoked paprika. Toast the spices for 1-2 minutes, stirring constantly, until they become fragrant. This step blooms the spices and releases their essential oils for maximum flavor. Be careful not to burn them!

Step 3: Blending the Soup (5 minutes)

Add all the roasted vegetables to the pot with the toasted spices. Pour in the 4 cups of vegetable broth. Using an immersion blender, blend the mixture directly in the pot until completely smooth and silky. If you don’t have an immersion blender, carefully transfer the mixture in batches to a high-speed blender. Blend on high until no chunks remain and the soup reaches a velvety consistency.

Step 4: Finishing the Soup (3 minutes)

Return the blended soup to the pot if you used a countertop blender. Stir in the coconut milk or heavy cream until fully incorporated. Let the soup simmer gently for 2-3 minutes to heat through. Taste and season with additional salt and pepper as needed. If the soup is too thick for your liking, add more broth a quarter cup at a time until you reach your desired consistency.

Easy Roasted Carrot Soup (Silky, Creamy & Healthy!)

Velvety smooth roasted carrot soup with warm spices, naturally sweet caramelized carrots, and creamy coconut milk. Ready in 40 minutes and perfect for meal prep!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Appetizer, Main Course, Soup

Cuisine American, Healthy, Vegan

Servings 6 bowls

Calories 140 kcal

Equipment

• Large baking sheet
• Parchment paper
• Large soup pot or Dutch oven
• Immersion blender or high-speed blender
• Cutting board and knife

Ingredients

  

For the Roasted Vegetables

• 2 pounds carrots peeled and chopped into 1-inch pieces for even roasting
• 1 medium yellow onion chopped, adds savory depth and natural sweetness
• 3 cloves garlic peeled whole, roasting mellows the garlic flavor
• 2 tablespoons olive oil extra virgin recommended for best flavor
• salt for roasting vegetables

For the Soup Base

• 1 teaspoon ground cumin earthy, warm spice that complements carrots perfectly
• 1/2 teaspoon ground coriander citrusy notes that brighten the soup
• 1/2 teaspoon smoked paprika adds subtle smokiness and gorgeous color
• 4 cups vegetable broth low-sodium recommended; chicken broth works too
• 1/2 cup canned coconut milk creates silky texture; heavy cream is an alternative
• salt and black pepper to taste

Optional Toppings

• Greek yogurt for tangy creaminess
• fresh parsley chopped, for garnish
• pumpkin seeds toasted for crunch

Instructions

 

• Preheat oven to 400°F. Line a large baking sheet with parchment paper.
• Arrange chopped carrots, onion, and whole garlic cloves on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and season generously with salt. Toss to coat evenly.
• Roast for 25-30 minutes, stirring halfway through, until carrots are fork-tender and caramelized with golden edges.
• While vegetables roast, heat a large soup pot over medium heat. Add a small drizzle of olive oil.
• Add cumin, coriander, and smoked paprika to the pot. Toast for 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn.
• Add all roasted vegetables to the pot with toasted spices. Pour in 4 cups vegetable broth.
• Using an immersion blender, blend the mixture directly in the pot until completely smooth and silky (2-3 minutes). Alternatively, carefully transfer to a high-speed blender in batches and blend until smooth.
• Stir in coconut milk or heavy cream until fully incorporated. Simmer gently for 2-3 minutes to heat through.
• Taste and season with additional salt and pepper as needed. Adjust consistency with more broth if desired.
• Ladle into bowls and top with Greek yogurt, fresh parsley, and pumpkin seeds if desired. Serve warm.

Notes

For ultra-smooth texture, blend for at least 2-3 minutes or strain through fine-mesh sieve. Add a squeeze of lemon juice before serving for brightness. Soup thickens when chilled; thin with broth when reheating. Store in airtight container in refrigerator up to 5 days or freeze up to 3 months.

Keyword easy carrot soup, fall soup, healthy soup, roasted carrot soup, vegan soup, vegetable soup

Expert Tips for the Best Roasted Carrot Soup

For an ultra-smooth, silky texture, blend the soup for at least 2-3 minutes. If you want it even smoother, strain it through a fine-mesh sieve after blending. Feel free to adjust the spices to match your taste preferences—add more cumin for earthiness or extra smoked paprika for a deeper smoky flavor. A squeeze of fresh lemon juice right before serving brightens all the flavors and adds a delightful fresh note. For richer flavor, roast the vegetables a bit longer until they develop deeper caramelization. If you’re looking for more warming soup recipes, try our Cajun Potato Soup Recipe for a spicy kick!

How to Store and Serve Easy Roasted Carrot Soup

Store leftover roasted carrot soup in an airtight container in the refrigerator for up to 5 days. The flavors actually deepen and improve after a day in the fridge! For longer storage, let the soup cool completely, then transfer it to freezer-safe containers, leaving about an inch of headspace for expansion. Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator, then warm gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of broth to thin it out as it thickens when chilled. Serve this soup warm with a generous dollop of Greek yogurt, a sprinkle of fresh parsley, and crunchy pumpkin seeds on top for textural contrast.

Roasted Carrot Soup Recipe Variations You’ll Love

Transform this roasted carrot soup into something new by adding other root vegetables! Sweet potatoes or butternut squash pair beautifully with carrots—just use 1 pound carrots and 1 pound of your chosen vegetable. For a spicier version, add a pinch of cayenne pepper with the other spices or stir in a teaspoon of harissa paste for North African flair. Make it heartier by stirring in cooked chickpeas or white beans before serving. For a ginger-carrot variation, add a 1-inch piece of fresh peeled ginger to the roasting pan with the vegetables. If you enjoy creative soup recipes, check out our White Chicken Chili for another comfort food favorite!

FAQ About Easy Roasted Carrot Soup

Final Thoughts on This Easy Roasted Carrot Soup Recipe

This easy roasted carrot soup is proof that simple ingredients can create extraordinary results! The roasting step is key to developing deep, caramelized flavors that make this soup taste gourmet. It’s naturally healthy, loaded with vitamins, and incredibly satisfying. Serve it with crusty bread like our Garlic Parmesan Focaccia Bread for dipping, or pair it with a fresh salad for a complete meal. The leftovers are just as delicious, making this perfect for busy weeknight dinners or meal prep Sundays. Love this recipe? Save it to your Pinterest boards and follow us on Pinterest for more amazing recipes!