Carrot Soup Recipe

A bowl of carrot soup with freshly cracked pepper on top with a spoon and napkin beside it.

Enjoy a bowl of creamy Carrot Soup made with roasted carrots, zesty ginger, and rich cream. This easy soup is perfect for family dinners, light lunches, and appetizers!

Course Soup

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 304kcal

Author John Kanell

Equipment

Large Dutch oven or pot
Blender or immersion blender
Large, rimmed sheet pan

Ingredients

2 pounds carrots peeled and chopped (908g)
1 tablespoon olive oil
2 tablespoons unsalted butter
1 onion chopped (266g)
4 garlic cloves minced
2 teaspoons grated fresh ginger
4 cups vegetable broth (960mL)
1 teaspoon salt
¼ teaspoon ground black pepper
½ cup heavy cream (120mL)

Instructions

Preheat the oven to 400°F. Line a large, rimmed baking sheet with parchment paper or foil.
Place the carrots on the prepared baking sheet and toss with the oil until they are evenly coated. Roast the carrots for 25 to 30 minutes, stirring once halfway through, until they are caramelized and tender.
In a large dutch oven or pot, melt the butter over medium heat. Add the onion and cook for about 5 minutes, until slightly softened. Add garlic and ginger and cook for about 30 seconds until fragrant. Add the roasted carrots, broth, salt, and pepper and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 10 minutes until the carrots are very tender.
Working in two batches, carefully ladle the soup into the canister of a blender. Place the lid on the canister but remove the center insert to leave an opening. Cover the opening loosely with a clean dish towel or paper towel to allow steam to vent. Puree on medium-high speed for about 1 minute or until very smooth. Transfer this mixture to a clean bowl. Repeat with the remaining soup. (Alternatively, use an immersion blender to puree the soup in one batch right in the pot.)
Return all of the pureed soup to the pot and stir in cream. Heat over medium-low heat for 1 to 2 minutes to warm the soup through. Season with additional salt and pepper to taste.

Notes

Roast the carrots thoroughly or until caramelized and tender. This allows the carrots to cook through and also helps to caramelize the sugars, resulting in a naturally sweet, full flavor.
Remove the vent from the blender lid. The hot soup will let off steam as it blends. To prevent splattering and burns, remove the vent from the lid and place a clean dish towel over the top to catch splatters. If you don’t have a vented lid, leave one side of the lid ajar about ½ inch. Carefully place a clean dish towel over the side to prevent splattering and blend on low speed.
Notes on immersion blending. I like to blend the carrot ginger soup in a high-powered blender for the smoothest consistency. Though an immersion blender can be used in a pinch, it doesn’t blend the caramelized edges of the carrots as smoothly. When immersion blending, puree the soup in the pot, carefully moving the blender around it as needed until it is completely pureed.
Do not simmer or boil the cream. Doing so can cause it to curdle, affecting the soup’s texture. After stirring in the cream, warm the soup until just heated through, 1-2 minutes.
Season with salt and pepper to taste. Properly seasoning with salt and pepper is essential to delicious soup, as the salt accentuates the vegetable’s flavor. After stirring in the cream, taste the soup and add additional salt or pepper as needed, or garnish individual bowls with flaky sea salt!

Nutrition