Roasted Carrot Soup
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!
Servings: 5 people
Calories: 196kcal
Ingredients
Roasted Veggies
- 2 pounds carrots peeled and cut into 1-inch pieces
- 1 large yellow onion skin and root removed and cut into 4 wedges
- 4 cloves garlic peeled
- 2 Tablespoons olive oil
- 1 ½ teaspoons kosher salt
- ½ teaspoon coarse ground pepper
Soup
- 6 cups low sodium vegetable broth
- 1 teaspoon ground allspice
- 2 Tablespoons butter
- 1 teaspoon lemon juice
- Optional garnishes- sour cream/plain Greek yogurt, croutons, fresh cracked pepper, parsley
Instructions
- Preheat your oven to 425 F, line a baking sheet with foil and spray it with cooking spray.
- Add the carrots, onion, and garlic on the baking sheet and drizzle the olive oil over top. Sprinkle the salt and pepper over top and toss to combine.
- Roast in the oven for about 30-40 minutes or until the carrots are tender and have a nice color on them.
- Remove from the oven and let sit for 5 minutes to cool slightly.
- Add 3 cups of the broth to a blender and add the veggies on the baking sheet. Tightly cover with the lid and blend for about 1 minute until completely creamy.
- Pour into a large soup pot and add the rest of the broth, the allspice, butter, and lemon juice. Heat for about 5-10 minutes longer and serve with your desired garnishes and a crusty bread, if desired.
Notes
Store leftover carrot soup in the fridge for 3-4 days.
Nutrition
Calories: 196kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 861mg | Potassium: 632mg | Fiber: 7g | Sugar: 11g | Vitamin A: 30455IU | Vitamin C: 14mg | Calcium: 75mg | Iron: 1mg