This Roasted Carrot Soup Recipe will take you step by step to getting a rich delicious soup that will warm you up all season long.
We love Fall, it’s soup season. Usually we find a lot of recipes that are heavy and rich. We wanted to do something a little different. We are bringing you this Roasted Carrot Soup that is light, delicious and healthy. To balance out our carrots with butternut squash and apples. The vegetables and apples are roasted at a high heat to maximize their sweetness and intensify their flavor. Then we take everything and blend it together with broth to create a very luxurious and fall tasting soup.
When you first read the ingredients, you may think it sounds sweet, but don’t worry everything is balanced out with the addition of the herbs and shallots. It’s just the right amount of sweet and savory ingredients that will have your guests saying, “hmmm what’s in here?” as they taste it.
Our Tips for a Delicious Roasted Carrot Soup
We wanted our Carrot Soup to have all the fall notes, without all the extra calories. So although this soup will be very creamy in texture, it has no cream or dairy. We use chicken or vegetable stock to thin out the puree that is naturally thick because of the vegetables and the apple. This also keeps the color very fresh and vibrant, whereas cream tends to soften the color.
If you want to keep the soup vegan, be sure to add vegetable stock or water instead of chicken stock and keep the garnish simple with herbs.
This is a great “make ahead” dish, as you can make the soup in advance and keep in the refrigerator for up to 3 days and in the freezer for 3-4 months.
The vegetables are very hot when they come right out of the oven. If you are going to blend them right away, be sure to keep the hole open on the top of the blender. Just be sure to cover the hole with a towel so the steam can escape.
We love to garnish this soup with some Calabrian chili for some heat and fresh chives. If you want the soup to have a creamy finish, dollap with a tablespoon of sour cream, yogurt or mascarpone.
What to Serve Alongside Your Roasted Carrot Soup
The soup is lighter than you would think so it is perfect to serve just on a weeknight or on a big holiday meal or dinner party with a lot of courses.
Holiday Meal: This is the perfect appetizer for our favorite of all holidays, Thanksgiving. Just imagine it served ahead of all the fixings:
Roasted Carrot SoupCourse: Soups, ThanksgivingCuisine: AmericanDifficulty: Easy
3 cups of carrots, that have been peeled and diced
1 ½ cups of butternut squash, that has been peeled and diced
1 apple, peeled and diced (we like to use gala or granny smith apples)
3 shallots, cut in quarters
6 sprigs of thyme
4 tablespoons of olive oil or avocado oil
Freshly grated nutmeg
3 ½ to 4 ½ cups of chicken or vegetable stock
Salt and freshly cracked pepper
Garnish: chives, sour cream, Calabrian chili peppers
- Preheat oven to 425 degrees.
- Line a sheet pan with parchment paper or a silpat cover. Add all the vegetables, along with the apple, thyme and shallot. Toss in oil and sprinkle with 1 teaspoon of salt and freshly cracked pepper.
- Roast everything for 15 minutes. Then add 2 cups of stock. Roast for another 15 minutes or until all the vegetables have completely cooked through and are tender.
- Add everything to the blender (including the liquid) but make sure you leave out the thyme. Before adding the thyme to the blender, strip the thyme sprigs of their leaves. Discard the stems and only add the leaves to the blender.
- Add another 2 cups of stock. Add a small pinch of freshly grated nutmeg.
- Blend until completely smooth. Use a rubber spatula to move any chunks or pieces from the sides of the blender. If you want it to be a little thinner add another ½-1 cup of liquid or as much as you need to get it to your preferred consistency.
- Add to a pot keep warm on low heat. Serve and garnish.