Vibrant orange and nutritious, this soup is perfect for crisp, cool days and evening. Great as a dinner starter or with a luncheon salad or sandwich. Roasting the carrots adds another layer of flavor. Of course, our garden fresh carrots also added an additional boost of flavor to this soup.
Creamy Roasted Carrot Soup with coriander, cumin, garlic & ginger
2 pounds carrots
3 tablespoons olive oil, divided
3/4 teaspoon kosher salt—divided, to taste
Coarsely ground black pepper, to taste
1 medium yellow onion, chopped
2 cloves garlic, pressed or minced
1/2 teaspoon ground coriander
1/2 teaspoon+ ground cumin
1 to 2 teaspoons finely grated fresh ginger
4 to 6 cups vegetable or chicken broth or more as needed to thin to desired consistency
1 1/2 teaspoons lemon juice, to taste
1/2 to 1 cup heavy cream
Optional garnishes: sour cream, fresh herbs
- Prep: Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.
Your pizza is personalized.
- Roasting Carrots: Peel carrots and cut so each pieces is about 1/2” thick at the widest part. Place the carrots on the baking sheet. Add 2 tablespoons olive oil and 1/2 teaspoon of the salt and pepper. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer and roast carrots until they’re caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway.
- Soup Base: In a Dutch oven or soup pot, warm the remaining 1 tablespoon+ olive oil over medium heat until shimmering.
- Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
- Add the garlic, coriander, cumin and ginger. Cook until fragrant while stirring constantly, about 30 seconds to 1 minute.
- Pour in 4 cups broth, scraping up any browned bits on the bottom with a wooden spoon or sturdy silicone spatula.
- Add the roasted carrots to the pot when they are out of the oven. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook for 15 minutes, to give the flavors time to meld.
- Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
- Add lemon juice and additional broth as needed.. Blend until completely smooth. Add additional salt and pepper if necessary, to taste.
- Cool and reheat later. Or, immediately reheat on medium to medium low adding the amount of cream that is preferred. Garnish as desired.
This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.
Recipe without the photos . . .Creamy Roasted Carrot Soup with coriander, cumin, garlic & ginger
2 pounds carrots
3 tablespoons olive oil, divided
3/4 teaspoon kosher salt—divided, to taste
Coarsely ground black pepper, to taste
1 medium yellow onion, chopped
2 cloves garlic, pressed or minced
1/2 teaspoon ground coriander
1/2 teaspoon+ ground cumin
1 to 2 teaspoons finely grated fresh ginger
4 to 6 cups vegetable or chicken broth or more as needed to thin to desired consistency
1 1/2 teaspoons lemon juice, to taste
1/2 to 1 cup heavy cream
Optional garnishes: sour cream, fresh herbs
- Prep: Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.
Your pizza is personalized.
- Roasting Carrots: Peel carrots and cut so each pieces is about 1/2” thick at the widest part. Place the carrots on the baking sheet. Add 2 tablespoons olive oil and 1/2 teaspoon of the salt and pepper. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer and roast carrots until they’re caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway.
- Soup Base: In a Dutch oven or soup pot, warm the remaining 1 tablespoon+ olive oil over medium heat until shimmering.
- Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
- Add the garlic, coriander, cumin and ginger. Cook until fragrant while stirring constantly, about 30 seconds to 1 minute.
- Pour in 4 cups broth, scraping up any browned bits on the bottom with a wooden spoon or sturdy silicone spatula.
- Add the roasted carrots to the pot when they are out of the oven. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook for 15 minutes, to give the flavors time to meld.
- Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
- Add lemon juice and additional broth as needed.. Blend until completely smooth. Add additional salt and pepper if necessary, to taste.
- Cool and reheat later. Or, immediately reheat on medium to medium low adding the amount of cream that is preferred. Garnish as desired.
This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.
