This roasted carrot soup recipe is rich, velvety, and bursting with warm, savory flavors. Simply roasted carrots, onions, garlic, ginger and curry come together with rich cream and nutty parmesan for a delicious bowl full of cozy comfort.

This soup is perfect for chilly evenings, cozy lunches, or an elegant starter for a dinner party.

You’ll Love This Easy Soup Recipe Because…

Easy Do Ahead Dish – roast the veggies ahead of time or make the whole dish and reheat before serving.

Eat Your Carrots – this soup recipe is the delicious way to serve sweet carrots to picky vegetable eaters.

Meatless Monday Dish – Serve this healthy soup along side an ooey gooey grilled cheese! It’s a great alternative to chili during soup season.

Roasted Carrot Soup Ingredients:

2 lbs. carrots, peeled and chopped or 2 lbs. of baby carrots
1 large onion, quartered
6 whole cloves of fresh garlic, skins on
3 tbsp olive oil
1 tsp salt (adjust to taste)
1 tsp cracked black pepper
1 tbsp curry powder
1 tbsp ground ginger or 2 tablespoons of fresh grated ginger
1 tsp cumin
4 cups vegetable broth, chicken broth, vegetable stock, or chicken stock
1 cup parmesan, shredded or grated
2 tbps flour
1 cup heavy cream
1 cup of water
Bacon bits and sliced green onions for garnish

Prepped carrot soup ingredients for roasting.

Instructions:

Roast – Preheat your oven to 400°F (200°C). Peel and chop the carrots, quarter the onion, separate the garlic cloves from the garlic pod. Place veggies on a large, rimmed baking sheet lined with parchment paper. Drizzle vegetables with 2 tbsp olive oil and sprinkle salt and pepper. Roast for 25–30 minutes or until vegetables are caramelized and tender.
Season and Sauté – Transfer the roasted vegetables except garlic cloves along with the oil-salt-pepper dripping in a large Dutch oven or large pot. Drizzle with a little more oil if needed. Snip the pointy end of the garlic cloves, squeeze the roasted garlic out of the clove skins into the pot. Note: you might need scissors to snip a clove opening.
Turn the heat to medium and sprinkle the ground ginger, curry powder, and cumin on top of the vegetables, stir until fragrant and mixed, (about 2 minute).
Simmer – Add the broth, stir, and bring to a gentle boil. Reduce heat, cover, and simmer for 20 minutes to allow flavors to meld.
Blend – Use an immersion blender (stick blender) to puree the soup until silky smooth. Or transfer to a blender or a food processor in batches and blend carefully. Note: Cool soup before you blend in a blender or food processor.
Creamy Finish – Blend in a blender or food processor the shredded parmesan cheese and flour together until finely coarse. Add parm-flour mixture to soup mixture and puree again until well blended. Stir in heavy cream and 1 cup of water, blend again until silky smooth. Adjust salt and pepper seasoning as needed. Heat on medium heat for about 10 minutes or desired warmth.
Serve and Enjoy – Ladle into bowls and garnish with fresh green onion slices, bacon bits, crispy chickpeas, or croutons. Serve with warm crusty bread and a nice green salad.

Delicious Creamy Carrot Soup Toppers:

Top with fresh herbs like fresh thyme leaves, dill, fresh cilantro leaves, parsley, or snipped chives for an extra layer of bright, earthy taste.

Crispy air fried chickpeas are tasty and add an extra layer of texture.

Yummy bacon bits or pan-fried sausage boost savory, meaty flavor.

Herbed toasted goldfish or oyster crackers add a crispy, crunch level.

Top with all of the above!

Finished roasted carrot soup with bacon bits and green onion toppers in a white bowl.

Simple Ingredient Options:

Replace heavy cream with a can of coconut milk, 2% milk, or 4 oz of cubed cream cheese.
Use 2 tablespoons of grated fresh ginger instead of ground ginger.
Instead of shredded parmesan use grated cheddar, gouda, or pepper jack cheese.

Recipe Tips

Roast carrots, onions, and garlic cloves ahead of time for a quick weeknight meal. Store in an airtight container up to 1 week in the refrigerator or freeze in a freezer safe airtight container for up to 2 months.