By: Jill Mills Posted: Feb 21, 2026

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This Roasted Carrot Soup Recipe is made by blending caramelized carrots, onion, and garlic with warm spices for a naturally sweet, comforting flavor. Ready in under an hour, it’s vegetarian and gluten-free and can easily be made vegan!

A white bowl of carrot soup topped with croutons

There is so much to love about this carrot soup recipe. It’s super simple and easy to make with fresh ingredients. It’s vegetarian and gluten-free (and easily vegan) and, perhaps most importantly, it just tastes so good! Roasting the carrots, onion, and garlic before blending them adds so much incredible flavor. The carrots are slightly sweet, which is balanced by the earthy onion and garlic. Add some butter for richness, allspice for warmth, and a squeeze of fresh lemon juice for brightness, and you have a bowl of absolute deliciousness!

Part of what inspired me to make this recipe is my butternut squash soup, where I actually include some carrots with the squash. I knew how much roasting vegetables added to the flavor of the soup, like in my cauliflower soup, so I decided to do that here too. So good!

Why Everyone Should Try This Roasted Carrot Soup Recipe

Creamy but light. The roasted carrots have such a velvety texture when blended that no cream is needed to make this soup creamy. It’s just blended veggies and broth, with a tiny amount of butter for richness. It keeps the soup light in texture and flavor while still feeling indulgent.
Gluten-free & vegetarian. Our family is not gluten-free or vegetarian, but we have many friends who are. This carrot soup recipe is one I love to pull out when we invite them over to dinner. It can easily be made vegan, too.
SO easy. Truly, the “hardest” part of this recipe is peeling and cutting the veggies. From there, it’s a matter of popping them in the oven, then the blender, and combining a few ingredients in a pot. The entire process takes less than an hour.

Overhead view of ingredients needed to make carrot soup

Key Ingredients

Part of the beauty of this soup is the simplicity of the ingredients. Here’s an overview of what’s needed. Be sure to scroll down to the recipe card below for the exact measurements.

Carrots – Peeled and cut into equal 1-inch pieces.
Onion – Yellow onion is roasted with the carrots to add depth to the flavor. Once roasted, it has a very mild flavor. Be sure to skin and remove the room then cut into 4 wedges.
Garlic – Peel the garlic before roasting. It adds more earthy sweet flavor to the soup, even with the small amount used.
Olive oil – Drizzled over the veggies for roasting.
Salt & pepper – The only seasonings needed for the veggies. I used kosher salt. If you use table or sea salt, use half the amount.
Vegetable broth – I used low sodium so that the salt does not overpower the soup. Chicken broth could be used as well, though the soup would no longer be vegetarian.
Allspice – Adds warmth to the soup.
Butter – For a bit of richness. Salted or unsalted are both fine.
Lemon juice – Freshly squeezed, if possible. Only a small amount is used but it helps to balance the richness of the soup.
Garnishes – I like to top my roasted carrot soup with a dollop of sour cream or Greek yogurt and some croutons. Freshly cracked pepper and fresh parsley can be sprinkled on top too.

How To Make Carrot Soup

Let’s take a look at just how easy this soup is to make. The printable instructions can be found in the recipe card at the end of the post.

Chunks of carrot, onion, and garlic on a baking sheet

Roasted carrots, garlic, and onion on a baking sheet

Prep. Preheat the oven to 425F. Line the baking sheet with foil and spray with cooking spray.
Roast the carrots. Place the carrots, onion, and garlic on the baking sheet. Drizzle with olive oil then sprinkle with salt and pepper. Toss to combine. Roast for 30-40 minutes. The carrots should be tender. Let cool for 5 minutes.

Roasted carrots, onion, and garlic in a blender with broth

Blend. Add 3 cups of broth to a blender with the roasted veggies. Blend until creamy, which usually only takes about a minute.
Add the other ingredients. Transfer the blended mixture to a large pot. Add the remaining broth, allspice, butter, and lemon juice. Stir to combine. Heat for 5-10 minutes, until everything is hot.
Enjoy. Serve with your desired garnishes and crusty bread.

Overhead view of a pot of roasted carrot soup

Recipe Tips & Variations

Here are a few things to keep in mind when making roasted carrot soup, as well as a few ways to adapt the recipe.

Make it creamier. This soup is naturally creamy due to the texture of the roasted carrots. But for an even creamier soup, add ¼ cup heavy cream at the end, just before serving.
Blend carefully. The veggies will be very hot after roasting, so be careful transferring them to the blender. Be sure the lid is on securely and the ingredients are not above the max fill line. If needed, blend the veggies in two batches.
Use a regular blender. For many of my soups, I use an immersion blender to keep things simple. But a regular stand blender results in a much creamier texture with this carrot soup. It’s worth the extra effort and dishes, I promise.
Make it vegan. For a vegan carrot soup, simply leave out the butter and make sure the garnishes are vegan.
Try different seasonings. Carrots are versatile and work well with many flavors, so feel free to switch up the spices in this soup. 2 teaspoons of curry powder instead of allspice or 1 teaspoon of cumin are good choices, or even a bit of grated fresh ginger.

A wooden spoon drizzling carrot soup back into the pot

Serving Suggestions

Carrot soup makes a great starter, especially for “fancy” dinners, like rack of lamb or prime rib. Or, for a more casual dinner, pair it with salad or a sandwich, like a steak sandwich, air fryer grilled cheese, or Olive Garden salad.

It can also be enjoyed as the entree itself for a light lunch or dinner. We love to top it with air fryer croutons, a dollop of sour cream or Greek yogurt, and fresh parsley. A slice or two of crusty bread is ideal for soaking up every bit of broth.

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