This Creamy Roasted Carrot Soup is unbelievably flavorful, ultra-creamy, and surprisingly easy to make! Roasting the carrots, onions, and garlic beforehand brings out their natural sweetness and adds an incredible depth of flavor that you just don’t get from simply boiling. Blended with vegetable broth, creamy coconut milk, and a hint of ginger, this Roasted Carrot Soup is pure comfort in a bowl. I love making this vibrant soup – it’s vegan, gluten-free, packed with nutrients, and perfect for a cozy meal, even on a lovely spring evening like today, April 20, 2025!
Why You’ll Love This Roasted Carrot Soup
- Deep Roasted Flavor: Roasting the vegetables caramelizes their natural sugars, creating a much richer and sweeter soup base.
- Ultra Creamy Texture: Blending the roasted veggies with coconut milk results in a luxuriously smooth and creamy soup (without dairy!).
- Healthy and Nutritious: Packed with carrots, garlic, ginger, and other wholesome ingredients.
- Vegan & Gluten-Free: Naturally fits these dietary patterns.
- Simple Ingredients, Big Flavor: Uses less than 10 main ingredients to create amazing taste.
Ingredients for Roasted Carrot Soup
Here’s what you’ll need to make this vibrant and creamy soup. The full list with measurements is in the recipe card below.
Roasted Vegetables & Aromatics
- Carrots (Vegetable)
- Yellow onion (Vegetable)
- Garlic cloves (peeled, but left whole) (Aromatic)
- Melted coconut oil (Oil)
Soup Liquid & Flavor
- Vegetable broth (low-sodium) (Liquid)
- Ground ginger (Spice)
- Coconut milk (full-fat for creamiest texture) (Dairy Alternative)
Seasoning & Garnish
- Salt (Seasoning)
- Pepper (Spice)
- Toasted cashews (optional garnish) (Nuts)
- Cilantro (optional garnish) (Herb)
- Green onion (optional garnish) (Vegetable)
- Lime juice (optional garnish) (Acid)
- Cayenne pepper (optional garnish) (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the simple elegance of this Roasted Carrot Soup, but here are some delicious variations:
- Add Sweet Potato or Squash: Roast some cubed sweet potato or butternut squash along with the carrots for extra sweetness and body.
- Make it Spicy: Add more cayenne pepper or a pinch of red pepper flakes when roasting the vegetables or blending the soup.
- Different Spices: Add ground coriander, cumin, or a touch of curry powder along with the ginger and turmeric (if added).
- Add Apple: Roast a peeled and chopped apple with the vegetables for a fruity note.
- Herbaceous Twist: Blend in some fresh cilantro or parsley directly into the soup.
How to Make Roasted Carrot Soup
Let me show you how easy it is to make this delicious Roasted Carrot Soup:
Roast the Vegetables
- First, I preheat my oven to 350 degrees F (175°C). I line a large baking sheet with a silicone mat or parchment paper.
- I place the prepared carrots (washed, peeled, cut into ½ – 1 inch chunks), sliced yellow onion, and whole peeled garlic cloves onto the prepared baking sheet.
- I drizzle the vegetables with the melted coconut oil and season them generously with salt and pepper.
- I toss everything together right on the baking sheet to ensure all the pieces are evenly coated.
- I spread the vegetables out in a single layer.
- I roast in the preheated oven for 30-50 minutes, stirring every 10 minutes or so, until the carrots are fork-tender and slightly caramelized around the edges. The roasting time can vary depending on the size of your vegetable chunks.
Blend the Soup
- Once the vegetables are perfectly roasted and tender, I carefully place the roasted veggies into my high-powered blender.
- I add 2 cups of the vegetable broth and the ground ginger to the blender.
- I blend until the soup is VERY smooth and creamy. This might take a minute or two depending on the power of your blender.
Simmer and Serve
- I pour the smooth soup puree into a large stockpot or return it to the blender container if large enough.
- I add the additional 2 cups of vegetable broth and the canned coconut milk.
- I bring the soup gently to a simmer over medium heat, stirring occasionally. Don’t boil rapidly after adding the coconut milk.
- I taste the Roasted Carrot Soup and re-season with additional salt and pepper if needed.
- Serve
Tips and Tricks for the BEST Carrot Soup
Here are my secrets for making this Roasted Carrot Soup truly exceptional:
- Roast Until Tender & Caramelized: Don’t rush the roasting! Getting some nice color on the carrots and onions builds incredible flavor. Ensure the carrots are very tender for easy blending.
- Use a High-Powered Blender: For the smoothest, creamiest texture without any graininess, a high-powered blender works best. You can use an immersion blender, but it might take longer to get perfectly smooth.
- Full-Fat Coconut Milk: This provides the richest, creamiest texture. Shake the can well before opening.
- Adjust Consistency: If the soup is thicker than you like after blending, thin it out with a little more vegetable broth or water until it reaches your desired consistency.
- Don’t Boil Vigorously with Coconut Milk: Keep the soup at a gentle simmer after adding the coconut milk to prevent potential separation.
How to Serve
This Roasted Carrot Soup is delicious served hot! Garnish generously for extra flavor and texture:
- Toasted Nuts/Seeds: Toasted cashews (as suggested), pumpkin seeds (pepitas), or sunflower seeds add great crunch.
- Fresh Herbs: Chopped cilantro or parsley adds freshness.
- Spice/Citrus: A sprinkle of cayenne or red pepper flakes for heat, or a squeeze of fresh lime juice for brightness.
- Creamy Drizzle: A swirl of extra coconut milk or a dollop of plain yogurt (dairy or non-dairy).
- Croutons: Crispy croutons are always welcome!
Serve with crusty bread for dipping.
Make Ahead and Storage
This soup is fantastic for making ahead! The flavors often deepen overnight.
- Storage: Store leftover Roasted Carrot Soup in an airtight container in the refrigerator for up to 4-5 days.
- Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave, stirring occasionally.
- Freezing: This soup freezes beautifully! Let it cool completely, transfer to freezer-safe containers, leaving some headspace, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs about Roasted Carrot Soup
- Can I use baby carrots?
- Yes, pre-cut baby carrots work well and save some prep time, although whole carrots often have a slightly deeper flavor.
- Can I make this soup without coconut milk?
- Yes, you can omit it for a less creamy soup, perhaps adding slightly more broth. Alternatively, substitute with another plant-based cream like cashew cream or oat cream for creaminess.
- Do I have to peel the carrots and garlic?
- Peeling the carrots is recommended for the best texture. Leaving the garlic cloves whole with skin on during roasting makes them soft and sweet, then you can squeeze the roasted garlic out of the skins before blending. The recipe says peeled but left whole – either way works!
Enjoy this creamy, vibrant, healthy, and incredibly flavorful Roasted Carrot Soup! It’s a perfect bowl of sunshine.
Print
Roasted Carrot Soup (Vegan, Gluten-Free)
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 1x
- Category: Soup, Vegan, Gluten-Free, Healthy
- Cuisine: American
Description
This Roasted Carrot Soup is ultra creamy and loaded with flavor! Roasting the carrots brings out their natural sweetness, creating a nutritious, vegan, and gluten-free soup with less than 10 ingredients.
Ingredients
Scale
- 2 pounds carrots (about 8–10 large), washed, peeled, and cut into 1/2 to 1-inch chunks
- 1/2 medium yellow onion, sliced
- 4 cloves garlic, peeled but left whole
- 2 tablespoons coconut oil, melted (or olive oil)
- 4 cups low-sodium vegetable broth, divided
- 1 teaspoon ground ginger
- 1 (13.5-ounce) can full-fat coconut milk (use full-fat for creamiest texture)
- Salt, to taste
- Black pepper, to taste
Optional Garnishes:
- Toasted cashews or pumpkin seeds
- Fresh cilantro
- Chopped green onions (scallions)
- Squeeze of fresh lime juice
- Pinch of cayenne pepper
Instructions
- Preheat Oven and Prepare Vegetables: Preheat oven to 350°F (175°C). Line a large baking sheet with a silicone mat or parchment paper. Prepare the vegetables: wash, peel, and cut carrots into chunks; slice the onion; peel the garlic cloves.
- Roast Vegetables: Place the prepared carrots, sliced onion, and whole garlic cloves onto the prepared baking sheet. Drizzle with the melted coconut oil. Season generously with salt and pepper. Toss to ensure vegetables are evenly coated. Spread the vegetables in a single layer.
- Roast: Roast in the preheated oven for 30-50 minutes, stirring every 10-15 minutes, until the carrots are fork-tender and lightly caramelized. Roasting time will vary depending on the size of the carrot chunks.
- Blend Soup: Place the roasted vegetables (carrots, onion, garlic) into a high-powered blender. Add 2 cups of the vegetable broth and the ground ginger. Blend until VERY smooth and creamy. You may need to work in batches depending on your blender size.
- Combine and Heat: Pour the blended mixture into a large stockpot or Dutch oven. Add the remaining 2 cups of vegetable broth and the can of coconut milk.
- Simmer: Bring the soup to a gentle simmer over medium heat, stirring occasionally. Do not boil vigorously.
- Season and Serve: Taste the soup and re-season with salt and pepper as needed. Ladle the soup into bowls. Garnish with toasted cashews, fresh cilantro, green onions, a squeeze of lime juice, and/or a pinch of cayenne pepper, if desired. Serve warm.
Notes
- Roasting: Roasting the vegetables deepens their flavor and brings out the natural sweetness of the carrots.
- Blender: A high-powered blender will yield the smoothest, creamiest soup. If using an immersion blender, blend directly in the pot after adding all the broth and coconut milk, being careful with the hot liquid.
- Coconut Milk: Full-fat canned coconut milk provides the creamiest texture. Light coconut milk can be used, but the soup will be less rich.
- Consistency: If the soup is thicker than you like, add more vegetable broth or water until you reach your desired consistency.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4-5 days. Reheat gently on the stovetop or in the microwave.