We can’t think of a better way to dust off a cold day or to fill up a hungry tummy than with a bowl of this amazing roasted carrot soup. If you’ve not made your own before, this recipe couldn’t be easier, just some roasted vegetables puréed in a blender and made extra luxurious with the addition of rich Greek yogurt and topped with cool sour cream and toasted croutons. One spoonful will have you convinced that you’re eating something truly special and you’ll want to lick the bowl clean!
We take a bunch of roasted vegetables, mainly carrots, but we like to add a parsnip as well. Along with the onions and garlic, these veggies become nice and roasted-sweet in the oven. Once they’ve softened and browned, they’re ready for a blitz in the blender or food processor, along with tomatoes and some vegetable stock. Now it’s time to reheat the soup and add one more ingredient, Greek yogurt. We love how the yogurt adds a nice creaminess to the soup. Once everything has warmed through, grab a bowl and get ready to enjoy!
The soup is ready to eat, but we can’t resist adding a few adornments before serving. A dollop of sour cream or even crème fraîche is a delightful way to garnish the roasted carrot soup, and a couple of croutons scattered over the top will give crunchy contrast to the creamy soup. Our roasted carrot soup is perfect for lunch or a simple dinner at the end of a busy day. It really comes together quickly, and you’ll feel good knowing you’ve made something that is both healthy and so so SO satisfying. Yum!
Roasted Carrot Soup
- 4-5 large carrots, peeled and cut into ½ inch pieces
- 1 parsnip, peeled and diced into ½ inch pieces
- 1 (28 oz) cans whole peeled tomatoes, drained
- 1-2 cups vegetable stock
- 1 large yellow onion, cut into 1-inch chunks
- 4 cloves garlic, peeled
- 1 teaspoon dried basil
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup plain Greek yogurt
- 1 ½ tablespoon olive oil
- Sour cream or crème fraîche, garnish
- Fresh cracked black pepper, garnish
- Croutons, garnish
- Preheat oven to 400°F. Line a baking sheet with aluminum foil and coat with cooking spray. Set aside.
- Scatter carrots, parsnip, onion chunks, and garlic cloves over the baking sheet. Drizzle with olive oil, cumin, dried basil, a teaspoon of salt and ½ teaspoon black pepper. Toss with a spoon or with clean hands and evenly distribute vegetables over the sheet pan.
- Roast at 400°F for 15 minutes, then toss the vegetables and continue roasting for another 10-15 minutes or until vegetables are tender and browned. Remove from oven to cool for 10 minutes.
- Add ½ of the tomatoes (drained) to a blender or food processor. Transfer half of the roasted vegetables to the blender and purée until smooth. Add vegetable stock as needed to achieve desired texture.
- Pour puréed vegetables into a large stock pot or Dutch oven. Repeat the purée process with the rest of the tomatoes and the remaining roasted vegetables.
- Add more vegetable stock to the purée if needed to achieve desired consistency. Stir in Greek yogurt and add more salt and pepper (to taste). Bring soup to a simmer, stirring often, and cook for 8-10 minutes until soup is warmed through.
- To serve, ladle carrot soup into a bowl and garnish with a spoonful of sour cream, some fresh cracked black pepper, and croutons.
Recipe adapted from Well Plated.