Cold winter weather calls for a hearty and tasty soup recipe to get you through the chilly days and I think you’re going to love every bite of this Roasted Carrot Soup.
My family knows that the moment the temperature drops below 50 degrees, it’s soup weather time in our house. Bring out the soup bowls and let me put on my apron because I’m going to be making up this soup multiple times this year! (and I have a feeling that once you try this recipe once, you’re going to be making it multiple times as well!)
Besides the taste, the color of this carrot soup recipe is one that is really going to stand out. That bright orange coloring is inviting and just makes you happy the moment that your eyes meet that delicious soup bowl.
Since I’m a big fan of soups, I typically find myself making one or two per week. The reason that I really like soups is that they’re typically hearty and easy to make. And one recipe also makes a giant batch! This particular recipe isn’t huge, but it’s easy to double if you want a larger quantity.
Crock-Pot 20-Ounce Lunch Crock Food Warmer
Making an extra big batch means there is enough to take for work lunches and that’s where this Crock-Pot Lunch Crock Food Warmer comes in handy. You can leave the warming base at work and use the removable food container to transport your lunch from home.
The warming base will keep your food warm or heat your foods over time. It’s a good way to avoid standing in line to use the office microwave (which is usually pretty filthy inside anyway!)
My family knows that the moment the temperature drops below 50 degrees, it’s soup weather time in our house. Bring out the soup bowls and let me put on my apron because I’m going to be making up this soup multiple times this year! (and I have a feeling that once you try this recipe once, you’re going to be making it multiple times as well!)
Roasted Carrot Soup
Ingredients:
- 10 Carrots, peeled (approximately 2.5lb)
- 2 Tablespoons olive oil
- 2 green apples, cored and sliced thickly
- 2 teaspoons nutmeg
- 1 teaspoon paprika
- 4 cups broth (of choice)
- Salt and pepper, to taste
- Thumb-sized piece of ginger, minced (to personal taste)
How to make Roasted Carrot Soup:
Preheat oven to 350F.
Peel your carrots and place whole on a cookie sheet.
Drizzle carrots with olive oil and toss to coat completely.
Roast carrots for 25-35 minutes, turning once, until charred.
Remove the cookie tray from the oven and place the apples in between the carrots.
Continue to roast for 10-15 minutes until apples are browned.
Place carrots and apples in a blender and add broth.
Puree until smooth.
Add the seasoning and a bit of ginger. Puree.
Taste and adjust, as desired.
What can I use instead of carrots?
If you’re really craving this soup and wanting to make it but don’t have any carrots to use, you can actually substitute out the carrots for some simple squash instead. It will still give a bright color to your soup and also give that same delicious flavor as well.
Can you freeze soup in Tupperware?
You can! If you make up a batch of these delicious roasted carrot soup and find that you have too much leftover to consume within a couple of days, just add it to a Tupperware container and store it in the freezer.
As long as it’s able to be frozen, and you have a lid to keep it in place, you can freeze your carrot soup for another time down the road.
Can you reheat soup twice?
This is where it gets tricky. It’s actually not good practice to reheat leftovers more than once. To overcome this, scoop out some of the soup when it’s cold and just reheat it individually in the bowl. That way you’re not heating up the entire soup batch but just the amount that you’re going to eat.
If you like this soup recipe, make certain to check out our Instant Pot Asian Beef Noodle Soup or our Tasty and Tangy Slow Cooker Buffalo Chicken Soup Recipe. Both are so simple and tasty! For another delicious carrot recipe, try this Carrot Raisin Salad.
Roasted Carrot Soup
Ingredients
Instructions
- Preheat oven to 350F.
- Peel your carrots and place whole on a cookie sheet.
- Drizzle carrots with olive oil and toss to coat completely.
- Roast carrots for 25-35 minutes, turning once, until charred.
- Remove the cookie tray from the oven and place the apples in between the carrots
- Continue to roast for 10-15 minutes until apples are browned.
- Place carrots and apples in a blender and add broth.
- Puree until smooth
- Add the seasoning and a bit of ginger. Puree.
- Taste and adjust, as desired.
Shelly Peterson says
I have never had carrot soup before. This looks really good.
Marisela Zuniga says
I’ve never tried making a carrot soup, this looks good
Donna says
I love the combination of carrots and apples in this soup. Yum! Such a great cold weather comfort food!