Go Back
–+ servings
Print Recipe

Creamy Carrot Soup

This roasted carrot soup is silky-smooth and full of flavor! We like to top ours with crushed honey mustard pretzels and fresh chopped cilantro, it’s sooo good!
Course: Soup
Cuisine: American
Servings: 4

Ingredients

ROASTED CARROTS:

  • 2 lbs. carrots ends cut off and peeled
  • 1 T. extra virgin olive oil
  • 1/2 tsp. salt

SOUP:

  • 2 T. extra virgin olive oil
  • 1 med. sweet yellow onion diced
  • 2 clove garlic pressed or finely grated
  • 1 inch ginger peeled and finely grated
  • 1/4 tsp. ground cumin
  • 4 c. chicken or vegetable broth
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper

OPTIONAL TOPPINGS:

  • Honey mustard pretzels
  • Homemade croutons
  • Crispy fried bacon crumbled
  • Roasted chickpeas
  • Pepitas
  • Toasted pine nuts
  • Fresh chopped cilantro or parsley

Instructions

  • ROASTED CARROTS: Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper; set aside.
  • Peel and chop the carrots about a 1/2-inch thick and place them on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and season with a 1/2 teaspoon salt. Arrange the carrots in a single layer and roast them for 20-30 minutes or until fork tender and lightly brown.
  • SOUP: Meanwhile, heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions; sauté for 8-10 minutes or until tender, stirring often.
  • Add grated ginger, garlic, and cumin; sauté for another minute.
  • Add the broth, roasted carrots, 1/2 teaspoon salt, and black pepper. Simmer for 10-15 minutes to allow the carrots to soften. Remove from the heat.
  • Carefully ladle the soup into a blender, filling the blender 1/2 full (do this in 2 batches) blend until creamy and smooth. Add more broth, salt, and pepper if desired.
  • Ladle the soup into bowls and top with honey mustard pretzels and fresh chopped cilantro or your choice of toppings, Enjoy!