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Easy Carrot Soup – quick to prepare, creamy, flavorful and delicious soup, that requires just a few simple ingredients and less than 1 hour to make.

Light, flavorful, creamy, colorful, nutritious and delicious. Ready in under 1 hour, this soup is perfect for lunch and dinner. This is actually a great way to eat some veggies in the form of a soup. Vegan option available.

Soup with carrots:

I feel like carrots have been underappreciated in my house forever. I only add a carrot or two to a soup like chicken noodle or lentil. If was time to utilize their use in some other savory recipe like carrot soup or salad.

The soup has a subtle flavor, but you have the option of adding fresh ginger and fresh herbs to it.

How to make Roasted Carrot Soup?

Quick and easy to prepare, this soup is a must try, if you like carrots.

Ingredients:

• Carrots
• Olive oil
• Onion
• Garlic
• Salt and pepper
• Vegetable or chicken stock
• Ground cumin, coriander and ginger
• Oregano
• Fresh ginger ( optional)

Directions:

Peel and cut carrots into bite sized pieces. Preheat oven to 350F. Line a baking sheet with aluminum foil. Add carrots. Drizzle with 2 tbsp of olive oil.

Roast for 35-40 minutes, stirring 2-3 times, until soft and golden on the edges.

Add the remaining 2 tbsp of olive oil to a pot. Heat over medium heat and add the onions. Cook for 2 minutes, then add the garlic and cook for 1 minute, stirring frequently.

Add in the carrots, ginger, cumin, coriander, salt, pepper, oregano and stock. Simmer for 12-15 minutes. 

Let the soup cool for 10 minutes, then blend using an immersion blender. 

Recipe Tips:

1. While you can boil or steam the carrots, it is best, if you roast them.
2. I used to roast vegetables at a relatively high temperature ( 425 G), but recently started to cook them at lower temperatures like 325-350 F. It takes a little longer to cook, but it is supposed to be a healthier option.
3. There is no need to use heavy cream. This way the soup will be lower in calories and fat. Coconut cream can be added, if you’d like to.
4. Add fresh ginger for extra flavor. Anywhere between 1/2 to 1 teaspoon will be a good amount.

Add ins:

• Parmesan
• Croutons
• Parsley, dill, chives
• Drizzle with heavy cream or olive oil on top
• Sesame seeds
• Hot pepper flakes
• Lemon or lime juice

How to store?

This easy carrot soup tastes best on the day it is made. This does not mean that you can not make it in advance or even freeze.

Keep in the fridge for up to three days. To reheat: add some water ( just a little bit, since it may have thickened in the fridge), then reheat wither on the stove top or in the microwave.

The soup does not contain heavy cream, so you can freeze in an airtight container or a freezer bag for up to two months.

What to serve with?

This soup can definitely be served on its own, but it is not quite filling.

It goes well with salads and sandwiches. 

Serve with green salad, chickpea salad, grilled cheese sandwiches or savory waffles.

Here are some ideas:

• Iceberg Lettuce Salad
• The Best Chickpea Salad
• Lettuce Wrap

More Soup Recipes:

• Greek Fish Soup Recipe
• Keto Cabbage Soup
• This Instant Pot Butternut Squash Soup from Clean Eating Couple is creamy, flavorful and delicious.
• Red Lentil Soup Recipe

Servings: 4

Carrot Soup

Prep Time:

10 minutes mins

Cook Time:

40 minutes mins

Total Time:

1 hour hr

Easy Carrot Soup - easy to make, creamy, flavorful and delicious soup, that requires just a few simple ingredients and less than 1 hour to make.

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Ingredients

• 2 lb carrots — peeled and cut in half lengthwise, then into 1 inch pieces
• 1/4 cup olive oil
• 1 tsp salt
• 1 yellow onion — chopped
• 2 garlic cloves — pressed
• 1/2 tsp ground ginger
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 3-4 cups vegetable — or chicken stock
• 1/4 tsp black pepper
• 1/4 tsp oregano

Instructions

1. Stove top:
2. Peel and cut carrots into bite sized pieces. Preheat oven to 350F. Line a baking sheet with aluminum foil. Add carrots. Drizzle with 2 tbsp of olive oil.
3. Roast for 35-40 minutes, stirring 2-3 times, until soft and golden on the edges.
4. Add the remaining 2 tbsp of olive oil to a pot. Heat over medium heat and add the onions. Cook for 2 minutes, then add the garlic and cook for 1 minute, stirring frequently.
5. Add in the carrots, ginger, cumin, coriander, salt, pepper, oregano and stock. Simmer for 12-15 minutes.
6. Let the soup cool for 10 minutes, then blend using an immersion blender.
7. Serve.
8. Instant pot cooking option: 12 minutes on manual with quick release.

Course: Soup

Cuisine: American

Keyword: carrot soup

Nutrition Information

Calories: 315, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 804mg, Potassium: 1072mg, Carbohydrates: 44g, Fiber: 12g, Sugar: 12g, Protein: 7g, Vitamin A: 44825%, Vitamin C: 30%, Calcium: 123%, Iron: 2%