Creamy Roasted Carrot Soup – You’ll fall in love with this easy peasy carrot soup! Loaded with nutrition and delicious flavors, this soup recipe is perfect for FALL!
FALL is officially here in UK and weather being chilly, It is the time of the year to make SOUPS. I would love a warm bowl of comforting soup on a chilly day – Do you? It so comforting, nutrition, delicious and so easy!
I love making Soups in my Soup Maker or Instant Pot most of the time – as you need only one pot! But before I had these two gadgets, I loved making them the conventional way. There are some soups like this Roasted Carrot Soup that scores extra brownie points in the oven!
Oven roasting the vegetables lends the soup that added flavor. Do you like them too?
Why you’ll love this Soup?
Quick & Easy
Effortless with very minimal process
Comforting and perfect for Chilli Days
Its Vegan & Gluten Free!
Nutritious, Delicious and Comforting
Perfect for Light Lunch or Dinner.
Helps in soothing crackling croak-y throat.
EASY OVEN ROASTED CARROT SOUP RECIPE
Our Vegan Carrot Soup is easy, fuss free and requires minimal ingredients.
Made with only 5 Essential Ingredients excluding water, salt & pepper and garnish – this soup comes together easily.
One Easy Trick for Better Soup – ROAST YOUR VEGETABLES!
As this soup ingredients gets all blended, there is no necessity to peel the carrots or blanch the tomatoes. I give the carrots, onion, tomatoes a rough chop and place them on a baking tray along with garlic bulbs. Drizzle olive oil generously and season with salt and pepper. Bake in the oven for about 25-30 minutes until the carrots are well roasted.
Simmer in a pot with the stock for atleast 10 -15 minutes and then puree them smooth.
I like to taste and season with more salt and pepper as desired. Sometimes for a kick of heat, I like to add red pepper flakes too.
Decant the soup to the bowls, garnish and serve warm.
For added flavors, I do like to use Vegetable Stock/ Broth instead of water.
For variation I like to add ginger to the baking tray to make Carrot Soup with Ginger. You can also try my Instant Pot Carrot Ginger Soup for a ONE POT RECIPE OPTION.
TIPS TO MAKE THE BEST EASY ROASTED CARROT SOUP
Roasting carrots, onion, garlic and tomatoes render extraordinary flavour to this comforting VEGAN Roasted Carrot soup !
Prep the Vegetables – There is a difference between a Good Soup & Better Soup. What makes the difference is the Quality of Ingredients used and a little attention to the process of Cooking. Use fresh Ingredients instead of Frozen Vegetables – the flavors are quite different.
Roast the Vegetables until Fork Tender – Prep the vegetables and add them roughly chopped to a baking sheet. Drizzle with oil and season. Bake at 180 C/ 350 F checking every 10 minutes until they are roasted and fork tender. You really do not want the vegetables to be mushed up.
Simmer for the flavors to combine – Add the roasted vegetable along with the stock to the pot and simmer for atleast 10 -15 minutes. Simmering the soup will allow the flavors to marry and the soup to sing!! I highly recommend – do not miss this step. You might be wondering that the vegetables are roasted any ways but it does make a difference in the flavors. It really does not take that long but you will be glad when you actually taste the soup.
Puree the Soup Smooth – I like to use a Stick blender into a pot and process them smooth. If you would like to use a table top blender, I would allow the soup to cool down for at least 10 minutes before transferring.
Hot ingredients in the Blender can cause the lid to open and make a mess!
HAVE YOU MADE THIS RECIPE?
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VEGAN Roasted Carrot Soup Recipe below
- 6 (500g) Large Carrots roughly cubed
- 1 (110 g )Red Onion sliced
- 3 Cloves Garlic
- 2 (100g )Large Vine Tomatoes
- 2 Tbsp Olive Oil
- 2 Cup Veg Stock
- 3/4 Tsp Fine Sea Salt
- Fresh Black Pepper to taste
- 2 Tbsp Fresh Parsley, finely chopped
- Preheat the oven to 180 C. Add carrots, onions, tomatoes and garlic in the baking dish. Generously drizzle olive oil. Sprinkle some salt and bake them for about 20-30 minutes until well roasted or until the tomatoes just begin to char and release their juices. Check every 10 minutes to avoid getting burnt.
- Transfer the soup ingredients along with vegetable stock to a large pot and simmer for 10 -15 minutes. If you like the soup a little thinner, add more stock.
- Puree the soup smooth with a blender. Season the roasted carrot soup with salt and pepper.
- Garnish with Parsley and serve the warm carrot soup with soda bread.