Creamy Roasted Carrot Soup

Ingredients

• 750 gcarrots, chopped
• 2 tbspolive oil
• 1yellow onion, chopped
• 3–4celery sticks
• 5–6garlic cloves
• 1 litrevegetable stock
• ¾ tspsalt
• ¾ tsppepper
• ¾ tspcurry powder
• ¾ tspturmeric
• ¾ tsppaprika
• ¾ tspdried coriander
• 3 tspbrown sugar
• 70 gsingle cream

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C.

2. 2

   Arrange the vegetables

   Line a baking tray with baking paper. Spread the chopped carrots and garlic cloves evenly over it.

3. 3

   Season and roast

   Add the olive oil, salt, pepper, curry powder, turmeric, paprika and dried coriander. Coat the vegetables evenly, then roast for 20 minutes.

4. 4

   Simmer the soup

   Put the roasted carrots and garlic in a pot with the celery, onion and vegetable stock. Bring to a boil over medium heat and cook for 20 minutes, until the onion and celery have softened and the flavours have come together.

5. 5

   Blend and enrich

   Use a hand blender to blend the soup until no large pieces remain. Stir in the single cream and brown sugar.

6. 6

   Finish and serve

   Boil the soup over high heat for 5 minutes. Serve with a grilled cheese sandwich or croutons. Crushed Doritos and sriracha are optional toppings.

What is creamy roasted carrot soup?

Carrot soup is a familiar, simple soup made by cooking carrots with stock and blending them until smooth. This version builds flavour by roasting the carrots and garlic before simmering them with onion, celery and stock.

Roasting brings out the carrots’ natural sweetness, while curry powder, turmeric, paprika and coriander make the soup warmly spiced. Single cream gives it a softer, richer finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 4g protein, 26g carbs, 9g fat.

Carrots and brown sugar provide most of the carbohydrates, while olive oil and single cream contribute most of the fat. The vegetables and stock supply a modest amount of protein, so serve a bowl with a grilled cheese sandwich or another protein-rich accompaniment to make the meal more filling.

Why roast the carrots first?

Carrots: spread them in an even layer so they roast rather than steam, and turn golden at the edges. Chop them into similar-sized pieces to help them cook evenly in the 20-minute roasting time.

Garlic: roast the cloves alongside the carrots, then add them to the pot. Their flavour becomes gentler and sweeter than raw garlic.

Building the flavour

Spices: the curry powder, turmeric, paprika and dried coriander give the soup its warming, savoury character. Coat the vegetables well with the oil and seasoning before roasting so the flavours are distributed throughout.

Brown sugar: stir it in with the cream after blending. It rounds out the savoury spices and carrot sweetness; taste the soup before adding any extra.

Getting a smooth texture

Blend: use a hand blender until there are no large pieces left. Move it around the pot rather than holding it in one place, and take care with the hot liquid.

Cream: add the single cream after blending, then stir it through. The soup should be creamy and pourable; add no extra liquid unless you choose to adjust the consistency.

Timing and doneness

Roasting: the carrots cook for 20 minutes at 200°C before they go into the pot. The method does not give a separate browning cue, so use the stated time and make sure the pieces are cooked through.

Simmering: cook the vegetables in the stock for 20 minutes over medium heat, until the onion and celery have softened. After adding cream and sugar, boil over high heat for a further 5 minutes.

What to serve with it

Bread: a grilled cheese sandwich makes the soup a more substantial meal, while croutons add crunch to the bowl.

Toppings: crushed Doritos and sriracha are optional extras mentioned for serving. Add them at the table so their texture stays distinct.

Recipe notes & tips

• Spread the carrots out across the tray so they roast evenly.
• Coat the carrots and garlic thoroughly with the oil and spices before roasting.
• Chop the onion and celery into small pieces so they soften during the 20-minute simmer.
• Blend carefully, keeping the hand blender submerged to reduce splashes.
• Taste the soup after adding the brown sugar before serving.
• Add optional crunchy toppings just before eating.

Variations

• Vegan cream: swap the single cream for vegan cream, as suggested in the method.
• More heat: add sriracha at the table for a spicy finish.
• Crunchy topping: scatter crushed Doritos over each bowl just before serving.
• Extra spice: adjust the amount of curry powder to suit your taste.
• Croutons: serve with croutons for a crisp contrast to the smooth soup.

Common mistakes to avoid

• Crowded tray: carrots may steam rather than roast; arrange them evenly with space between pieces.
• Uneven seasoning: some bites can taste bland; coat all the carrot pieces and garlic with the oil and spices.
• Undercooked vegetables: the soup can be difficult to blend smoothly; simmer until the onion and celery are soft.
• Large chunks after blending: keep blending until no big pieces remain.
• Adding toppings too early: crunchy toppings can lose their texture; add them just before serving.

How to store

Cool the soup promptly and store it in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan, stirring often, until hot throughout; avoid a prolonged boil after reheating.

Frequently asked questions