Carrots are so much more flavourful when roasted, I am surprised that it’s not more common to roast them. Roasting carrots allows the carrots to caramelise in their natural delicious sweetness. My favourite way to roast carrots is “en papillote” (in a parcel of baking paper) with a little butter, white wine, ground cumin and thyme. I usually serve carrots this way as a side dish, but I decided to try this method to make a roasted carrot soup.
All the vegetables for this soup are roasted, and then combined with vegetable stock and blended, so this roasted carrot soup couldn’t be easier to make. To finish the soup serve with some freshly chopped coriander (cilantro) or a dollop of creme fraiche or sour cream or perhaps a dash of freshly grated ginger to give it some zing. You may also like to serve the soup with these Polenta Madeleine’s which is a great alternative to serving bread with soup. Either way this roasted carrot soup is a deliciously healthy soup, perfect for those cold rainy days or winter nights.
Roasted Carrot Soup
Ingredients:
- 800g of carrots, peeled and quartered
- 1 large onion, peeled and quartered
- 1 teaspoon of ground cumin
- 4 sprigs of thyme
- 4 cloves of garlic
- 1 teaspoon of olive oil
- 2 teaspoons of butter
- 2 tablespoons of white wine
- 1200mls of vegetable stock
- 2 tablespoons of cream
- salt and pepper
Method:
- Preheat the oven to 180 degrees Celsius (35 Fahrenheit)
- Place the carrots, onion, garlic, thyme, olive oil, butter and ground cumin in the middle of a sheet of parchment paper or foil. Wrap up, leaving a small opening at the top and add the white wine and seal to close. Roast until the carrots are tender, about 30 minutes.
- In a large saucepan add the vegetable stock and roasted vegetables and use a hand held stick blender to process until smooth. Add the cream and season to taste and bring to the boil and simmer for a few minutes, until the soup thickens slightly.
- Serve with a dollop of sour cream, creme fraiche, freshly chopped coriander (cilantro) or a little freshly grated ginger.
Heidi says
Yessss roasted carrots are just the best! My man was just saying that we should make a carrot soup. Thanks for this recipe, it looks beautiful!
Heidi xo
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Jenn Brigole says
Amazing shot you have there. That soup looks so tempting. I am definitely going to try and make this soon that I won't even care if it's humid. yum! 🙂
[email protected] Foodie says
Such a beautiful colour! This soup sound perfect for the cooler days to come 🙂
[email protected] Foodie says
Such a beautiful colour! This soup sound perfect for the cooler days to come 🙂
pearlsandprose says
Polenta Madeleines! That sounds wonderful. Is the recipe on your site? I guess I could do a search. 🙂
Can't believe I've never thought of roasting carrots because I roast just about every other vegetable. Will have to try this.
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delicieux says
Hi Ms Pearl 😀 Here is the link to the Polenta Madeleine recipe https://deliciouseveryday.com/2011/04/08/fun-friday-…
Sukaina says
I've been trying soups recently and I like to mix carrots with some red lentils. Very yummy and hearty. I've never really roasted them so that sounds rather intriguing! Hope the other half is recovering well.
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delicieux says
Thanks Sukaina, he's recovering well, and hopefully he will be off the crutches soon. 🙂
Trudy~Veggienumnum says
The combination of flavours here is wonderful!! I may try this soup as an alternative to our almost weekly pumpkin soup 🙂 and your idea of serving it with the polenta madeleine's sounds super yummy!!
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delicieux says
Thanks Trudy 😀 I love serving soup with polenta Madeleine's and have done so quite often since I first made them. It's a great alternative to serving bread with soup, and much more delicious.
Joyti says
I often roast carrots – but never “en papillote", just with a little garlic, thyme, olive oil, pepper, sea salt, and a tiny splash of balasmic vinegar or white wine. I'm going to try your method next time – it sounds delicious.
And the soup sounds incredible too….what a vivid color!
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delicieux says
Let me know what you think of roasting them en papillote Joyti. It's my favourite way to roast them. I find this way they tend to caramelise in their own juices.
@fitterthanchoc says
I love carrot soups, but I've never tried the roasted version. Gotta try your variation! It just sounds and looks too good!
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Wendi says
Roasted carrot soup is sublime. Maybe I should make some before it gets too hot here to crank the oven up to 450
Dzenana says
Ah! Just the soup to help ease into the cooler weather! It looks and sounds magic!
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Not Quite Nigella says
I agree, roasting carrots really brings out the sweetness and flavour to them! Lovely looking soup and the cumin, thyme and white wine would add lots of flavour! 🙂
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[email protected] says
What is it about carrots and cumin, that they go so well together. Maybe the earthy taste? In any case it's a great combination and I love it.
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Ellie says
I love carrot soup, so sweet and flaovurful. Lovely idea to roast it to intensify the flavour. Brilliant!
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CC11 says
I was also quite pleasantly surprised at how delicious roasted carrots are – this soup is perfect for today 🙂
@natureinsider says
The soup sounds really delicious! I was just looking for some more veggies recipes for my mom, so I'm making this soup today :)))
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delicieux says
I hope your Mum enjoys it Nadia, and she gets well soon 😀
[email protected] says
I love the sound of this carrot soup! Yum…
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delicieux says
Thanks Nancy. 😀
Sarah says
Is that really 12 litres, or is it 1.2 of Vege stock?
delicieux says
Hi Sarah 😀 it's 1.2 litres (1200mls). The font spacing is off so you can't see the full stop. I've edited the post to make it clear.
Stephanie says
You're so right about roasted carrots having great flavor. I don't know why it's not more common but honestly it rarely occurs to me to roast them. This soup sounds wonderful and very flavorful. I want to go buy a bunch of carrots right now to try it out!
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