Sometimes after a whirlwind day, the thought of cooking can feel like scaling Everest. But this creamy carrot soup? It’s like a warm hug in a bowl—simple, comforting, and quick enough to whip up between catching up on last night’s missed episode of your favorite show and the latest plot twists everyone’s buzzing about. The velvety texture and vibrant color might just remind you of those golden autumn sunsets, or maybe that’s just me being dramatic.
Steps
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup. Peel and slice carrots diagonally to about ½ inch thick at the widest part, arrange them on the baking sheet, and toss with olive oil and salt.
- Roast the carrots until they’re caramelized and tender, about 25 to 40 minutes, tossing them halfway through. Heirloom carrots may roast faster, while regular carrots might take a bit longer.
- While the carrots roast, heat oil in a soup pot over medium heat. Add chopped onion and salt, cooking until the onion becomes soft and translucent, about 5 to 7 minutes.
- Stir in minced garlic, ground coriander, and cumin, and cook until fragrant, about 30 seconds to a minute. Pour in the vegetable broth and water, scraping up any browned bits from the bottom of the pot.
- Add the roasted carrots to the pot and bring everything to a boil. Reduce the heat and let it simmer gently for 15 minutes to meld the flavors.
- Allow the soup to cool slightly before transferring it to a blender, working in batches if necessary. Add butter, lemon juice, and pepper, blending until smooth. Adjust seasoning with additional salt, pepper, or lemon juice if needed.
- Serve the soup warm, and store any leftovers in the refrigerator for up to four days or in the freezer for several months.
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
FAQ
- What makes this carrot soup creamy without using cream?
- The soup achieves its creamy texture by blending roasted carrots, which condense their flavors and provide a luxurious mouthfeel without needing dairy cream.
- Can I substitute water for vegetable broth in the recipe?
- Yes, you can use water instead of vegetable broth. It’s a cost-effective and lower-sodium option, and often the broth isn’t missed in terms of flavor.
- Why is roasting the carrots essential for this soup?
- Roasting the carrots enhances their sweet and savory flavors, which is key to achieving a rich taste in the soup. This step distinguishes a delightful carrot soup from a mediocre one.
- What variations can I try with this carrot soup recipe?
- There are three delicious variations: carrot ginger, curried carrot, and Thai curried carrot soup. Each involves adding different spices or flavors like ginger, curry powder, or Thai red curry paste to the base recipe.
- How should I blend the soup for the best texture?
- For the creamiest texture, use a stand blender rather than an immersion blender. Let the soup cool slightly before blending, be cautious of steam, and avoid filling the blender past its maximum capacity.
Tips
- For a richer flavor, be sure to roast the carrots instead of sautéing them. Roasting intensifies their natural sweetness and savory notes, elevating the soup’s overall taste.
- When blending the soup, use a stand blender for the creamiest texture. Allow the soup to cool slightly before transferring, and avoid overfilling the blender to prevent spills.
- To add depth to the soup, sauté onions with garlic, coriander, and cumin before adding the broth. The spices enhance the soup subtly, but they can be omitted if you don’t have them on hand.
- Finish the soup with a bit of butter and a squeeze of lemon juice. The butter adds a luxurious touch, while the lemon juice brightens the flavors, making the soup even more delicious.
Equipment
- Stand Blender – Essential for achieving the ultra-creamy texture of the soup. An immersion blender is not recommended for this recipe.
- Dutch Oven or Large Soup Pot – Used for sautéing and simmering the soup ingredients.
- Wooden Spoon or Sturdy Silicone Spatula – Useful for stirring and scraping up browned bits from the pot.
- Parchment Paper – Used to line the baking sheet for roasting carrots, making cleanup easier.
