You Have to Try This Creamy Carrot Soup

By
Ariel H
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Soups are not just a winter staple, they’re equally as amazing during the warmer months. This carrot soup is creamy and packed with flavor, but it doesn’t actually contain cream. Pair it with a salad or sandwich for a hearty, healthy meal.

Ingredients:

  • 2 pounds carrots
  • 3 tablespoons extra-virgin olive oil, divided
  • 3/4 teaspoon fine sea salt, divided, to taste
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, pressed or minced
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 4 cups vegetable broth (or water)
  • 2 cups water
  • 1 to 2 tablespoons unsalted butter, to taste
  • 1 1/2 teaspoons lemon juice, to taste
  • Freshly ground black pepper, to taste

Instructions:

  1. Preheat the oven to 400 F. Line a large rimmed baking sheet with parchment paper.
  2. Peel and cut your carrots on the diagonal so each piece is about 1/2 inch thick at the widest part.
  3. Place the carrots on the baking sheet. Add 2 tablespoons olive oil and 1/2 teaspoon of the salt. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer.
  4. Roast the carrots until they’re caramelized on the edges and can be easily pierced with a fork, 25 to 40 minutes, tossing halfway.
  5. When the carrots are done roasting, in a Dutch oven or soup pot, warm remaining olive oil over medium heat until shimmering. Add onion and 1/4 teaspoon salt. Cook, stirring occasionally, until onion is softened and translucent, 5 to 7 minutes.
  6. Add garlic, coriander, and cumin and cook until fragrant, stirring constantly, about 30 seconds to 1 minute.
  7. Pour in vegetable broth and water, while scraping up bits on the bottom with a wooden spoon.
  8. Add roasted carrots to pot. Bring mixture to a boil over high heat, reducing the heat to maintain a simmer. Cook for 15 minutes.
  9. When the soup is done cooking, remove the pot from heat and let it cool for a few minutes. Then transfer the soup to a blender.
  10. Add butter, lemon juice, and black pepper. Blend until smooth and add additional salt and pepper to taste. Add another teaspoon of butter if you want a richer soup or more lemon juice if you want more zing. Blend again and serve.
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