Roasted carrot soup is a dish that not only warms your soul but also invites a delightful culinary experience. To create a complete meal, consider pairing this vibrant soup with:
Bold Crusty Bread: Freshly baked or toasted bread, like a rustic baguette, complements the creamy texture of the soup beautifully. It absorbs the flavors and adds a satisfying contrast.
Green Salad: A light green salad with arugula, mixed greens, or spinach tossed in a lemon vinaigrette adds freshness. The acidity cuts through the sweetness of the carrots.
Grilled Cheese Sandwich: For a comforting twist, serve your soup with a melty grilled cheese sandwich. The gooey cheese pairs perfectly with the soup’s smooth base.
Roasted Chickpeas: For a crunchy element, snack on roasted chickpeas seasoned with spices. They provide a healthy crunch and enhance the overall texture of your meal.
Roasted carrot soup is more than just a recipe; it’s a story of comfort, creativity, and the joy of simple ingredients. The moment I first tasted this delightful soup, I was transported to a cozy café where the aroma of roasted vegetables danced through the air. There’s something magical about the combination of sweetness from the carrots and the warmth of spices. This recipe has been adapted over time to include new techniques and ingredients, ensuring it remains a crowd favorite.
What is roasted carrot soup? It’s a creamy and satisfying blend of roasted carrots, garlic, and spices simmered to perfection. Not only is it delicious, but it’s also easy to prepare, making it an ideal choice for busy weeknights or leisurely weekend meals.
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What is Roasted Carrot Soup Recipe?
Roasted carrot soup is a smooth, creamy soup made from pureed roasted carrots, aromatic spices, and vegetable broth. It’s rich in flavor and nutrients, showcasing the natural sweetness of the carrots through roasting, elevating the dish from ordinary to extraordinary.
Why This Recipe Works?
Flavor Development: Roasting garlic and carrots brings out their natural sweetness and depth. The caramelization that occurs during roasting transforms the flavors, making the soup incredibly rich.
Healthy Ingredients: This soup focuses on wholesome, nourishing ingredients. Carrots are high in beta-carotene and fiber, making this dish not just satisfying but also nutritious.
Versatile and Customizable: This recipe allows for flexibility. You can easily incorporate various spices or herbs based on your preferences. Want a hint of spice? Add cayenne. Prefer a fresher taste? Incorporate some fresh herbs.
Easy Preparation: With simple cooking techniques and a short ingredient list, this recipe makes it accessible for all skill levels in the kitchen. It’s a one-pot wonder that promises to deliver both flavor and ease.
Ingredients You’ll Need to Make This Roasted Carrot Soup Recipe
- 2 pounds fresh carrots, peeled and roughly chopped
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced or grated
- ¼ teaspoon grated fresh ginger (optional)
- 4 cups vegetable broth (low-sodium or homemade preferred)
- 2 cups filtered water
- 3 tablespoons extra-virgin olive oil, separated
- 1 to 2 tablespoons unsalted butter, to taste
- ½ teaspoon ground coriander seed
- ¾ teaspoon fine sea salt, or more to taste
- ¼ teaspoon earthy ground cumin
- Freshly ground black pepper, according to preference
- 1½ teaspoons freshly squeezed lemon juice, or more to taste
How to Make Roasted Carrot Soup?
Step 1: Roast the Carrots
Preheat your oven to 425°F (220°C). Spread the chopped carrots on a baking sheet and drizzle them with 2 tablespoons of olive oil, salt, and pepper. Toss to coat them evenly and spread them out in a single layer.
Roast for about 30-35 minutes, or until they are tender and caramelized, giving them a fantastic depth of flavor. Don’t forget to stir them halfway through to ensure even cooking.
Step 2: Sauté the Onions and Garlic
While the carrots are roasting, heat the remaining tablespoon of olive oil and the butter in a large pot over medium heat. Add the chopped onions and sauté until they are translucent, roughly 5-7 minutes. Toss in the minced garlic and grated ginger, stirring until fragrant, about 1 minute.
Step 3: Add the Broth and Water
Once the onions and garlic are beautifully cooked, add the vegetable broth and filtered water to the pot. Bring the mixture to a simmer. It should be bubbling gently.
Step 4: Incorporate Roasted Carrots
Once the carrots are done roasting, carefully add them into the pot with the broth mixture. Stir in the ground coriander and cumin, bringing all the flavors together. Let the soup simmer for an additional 10 minutes, allowing the spices to infuse.
Step 5: Puree the Soup
Using an immersion blender, puree the soup until smooth and creamy. If you prefer a chunkier texture, you can blend it partially for added interest. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.
Step 6: Finish and Serve
Once pureed to your liking, return the soup to the pot (if using a regular blender) and stir in the lemon juice. Adjust the seasoning with salt and pepper based on your taste. Serve hot, garnished with a drizzle of olive oil or fresh herbs if desired.
Tips
Use fresh carrots: Fresh, organic carrots make a significant difference in flavor compared to pre-packaged ones. Try to source local produce for the sweetest taste.
Don’t skip roasting: Roasting enhances the natural sugars in carrots. Skipping this step will result in a less flavorful soup.
Experiment with spices: Add nutmeg or even a pinch of cinnamon for a warm flavor profile. Spice level can completely change the character of the dish.
Blend thoroughly: Ensure a silky texture by blending the soup until it’s completely smooth. If you like chunks, blend only half of the mixture.
Garnish creatively: Top your soup with toasted nuts, a dollop of yogurt, or a sprinkle of fresh herbs for added flavor and visual appeal.
Nutrition Information
The nutrition information can vary based on ingredients and portion size. However, here’s a general breakdown per serving (about 1 cup):
- Calories: 160
- Total Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 24g
- Dietary Fiber: 6g
- Sugars: 6g
- Protein: 3g
This soup is naturally low in calories, making it a healthy choice for light lunches or dinners.
How to Store the Leftovers?
After preparing your roasted carrot soup, you might find yourself with some leftovers. Here’s how to store them:
Cool Before Storing: Allow the soup to cool completely at room temperature.
Use Airtight Containers: Transfer the soup into airtight containers for better preservation. Make sure to leave some space at the top, as the soup may expand if frozen.
Refrigerate or Freeze: You can store the soup in the fridge for up to 5 days or freeze it for up to 3 months. Just remember to label the containers with the date.
Recommended Side Dishes for Roasted Carrot Soup Recipe
Garlic Bread: A slice of garlic bread can be an irresistible accompaniment. Make one with fresh garlic, butter, and parsley for that classic touch.
Cheesy Croutons: Toast some bread cubes with cheese for a crunchy topping that adds flavor and texture.
Quinoa Salad: A refreshing quinoa salad with cucumbers and tomatoes offers a light contrast to the creamy soup.
Savory Fritters: Prepare some vegetable fritters or pancakes to serve alongside the soup. They add a satisfying, crispy element.
Substitute Options for Ingredients
If you find yourself missing some ingredients, don’t worry. Here are substitutes you can use:
Carrots Substitutes: Sweet potatoes or butternut squash can work well if you want a different flavor profile. They also roast beautifully.
Vegetable Broth Alternatives: If broth isn’t available, water can work, although the flavor may be less rich. Consider adding additional seasonings if this is the case.
Olive Oil Replacement: You can use coconut oil or butter instead of olive oil for roasting and sautéing.
Onion as an Option: If you dislike or are out of yellow onion, shallots or leeks can serve as excellent substitutes and add unique flavors.
Conclusion
Roasted carrot soup is more than a dish. It’s a journey into the heart of home-cooked comfort. It embodies the sweetness of roasted carrots intertwined with warm spices, and each spoonful invites you to savor the moment. As you share this dish with friends or relish it solo, remember that cooking is about creating moments worth relishing, one recipe at a time.I hope this recipe becomes a staple in your kitchen just as it has in mine. Armed with these tips, steps, and heartfelt stories, you can whip up this delightful soup and bring smiles to your table. Happy cooking!
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Roasted Carrot Soup Recipe – Freshly Ingredients
Description
Roasted carrot soup is more than just a recipe; it’s a story of comfort, creativity, and the joy of simple ingredients. The moment I first tasted this delightful soup, I was transported to a cozy café where the aroma of roasted vegetables danced through the air. There's something magical about the combination of sweetness from the carrots and the warmth of spices. This recipe has been adapted over time to include new techniques and ingredients, ensuring it remains a crowd favorite.What is roasted carrot soup? It’s a creamy and satisfying blend of roasted carrots, garlic, and spices simmered to perfection. Not only is it delicious, but it's also easy to prepare, making it an ideal choice for busy weeknights or leisurely weekend meals.
Ingredients
Instructions
Step 1: Roast the Carrots
-
Preheat your oven to 425°F (220°C). Spread the chopped carrots on a baking sheet and drizzle them with 2 tablespoons of olive oil, salt, and pepper. Toss to coat them evenly and spread them out in a single layer.
-
Roast for about 30-35 minutes, or until they are tender and caramelized, giving them a fantastic depth of flavor. Don’t forget to stir them halfway through to ensure even cooking.
Step 2: Sauté the Onions and Garlic
-
While the carrots are roasting, heat the remaining tablespoon of olive oil and the butter in a large pot over medium heat. Add the chopped onions and sauté until they are translucent, roughly 5-7 minutes. Toss in the minced garlic and grated ginger, stirring until fragrant, about 1 minute.
Step 3: Add the Broth and Water
-
Once the onions and garlic are beautifully cooked, add the vegetable broth and filtered water to the pot. Bring the mixture to a simmer. It should be bubbling gently.
Step 4: Incorporate Roasted Carrots
-
Once the carrots are done roasting, carefully add them into the pot with the broth mixture. Stir in the ground coriander and cumin, bringing all the flavors together. Let the soup simmer for an additional 10 minutes, allowing the spices to infuse.
Step 5: Puree the Soup
-
Using an immersion blender, puree the soup until smooth and creamy. If you prefer a chunkier texture, you can blend it partially for added interest. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.
Step 6: Finish and Serve
-
Once pureed to your liking, return the soup to the pot (if using a regular blender) and stir in the lemon juice. Adjust the seasoning with salt and pepper based on your taste. Serve hot, garnished with a drizzle of olive oil or fresh herbs if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 160kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 2g10%
- Total Carbohydrate 24g8%
- Dietary Fiber 6g24%
- Sugars 6g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use fresh carrots: Fresh, organic carrots make a significant difference in flavor compared to pre-packaged ones. Try to source local produce for the sweetest taste.
Don’t skip roasting: Roasting enhances the natural sugars in carrots. Skipping this step will result in a less flavorful soup.
Experiment with spices: Add nutmeg or even a pinch of cinnamon for a warm flavor profile. Spice level can completely change the character of the dish.
Blend thoroughly: Ensure a silky texture by blending the soup until it’s completely smooth. If you like chunks, blend only half of the mixture.
Garnish creatively: Top your soup with toasted nuts, a dollop of yogurt, or a sprinkle of fresh herbs for added flavor and visual appeal.
