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Overhead shot of roasted carrot soup on top of a red polka dot place mat.
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5 from 1 vote

Roasted Carrot Soup Recipe

Welcome spring with this flavorful roasted carrot soup! This vegan carrot soup is made with roasted carrots, sweet apples, and zesty ginger.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Dish Recipes
Cuisine: American
Servings: 4 servings
Calories: 212kcal
Author: Aileen Clark

Equipment

Ingredients

  • 2 1/2 pounds carrots peeled with stem removed
  • 2 tablespoons olive oil
  • 2 Granny Smith apples cored and sliced thickly
  • 4 cups vegetable broth
  • 2 teaspoons minced ginger
  • 2 teaspoons nutmeg
  • 1 teaspoon paprika
  • Salt and pepper to taste

Instructions

  • Preheat oven to 350°F.
  • Arrange peeled carrots on a cookie sheet and drizzle with olive oil. Toss to coat.
    Peeled carrots on a cookie sheet and drizzled with oil.
  • Roast carrots for 25-35 minutes, turning once, until charred.
    Roasted carrots on a cookie sheet.
  • Place the apples in between the carrots and continue to roast for another 10-15 minutes, until apples are browned.
    Carrots and apples on a cookie sheet.
  • Place carrots and apples in a blender and add 1 cup of broth.
    Carrots and apples in a blender with broth pouring in.
  • Puree until smooth.
  • Add the ginger and puree again.
    Pureed soup inside blender.
  • Transfer pureed vegetables to a large stock pot and mix in remaining vegetable broth, nutmeg, paprika, salt, and pepper.
  • Cook over medium-high heat, until warmed throughout. About 10 minutes.
  • Serve and enjoy.

Notes

Chicken broth may be used in place of vegetable broth.b

Nutrition

Serving: 2cups | Calories: 212kcal | Carbohydrates: 34g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 906mg | Fiber: 11g | Sugar: 16g