Roasted Carrot Soup

When carrots are roasted, their natural flavor intensifies and carries a savory soup in a way I love even more than butternut squash.  Try this recipe if you enjoy roasted vegetables, hearty soups, or are looking for a plant-based dish for lunch or dinner.  Traditional or vegan grilled cheese croutons or sandwiches served on the side make this the coziest meal.

Even though the heat stayed with us well into September, there were breaks when cool days called me to make a pot of soup, dream of crispness in the air, and even think a bit ahead to the Thanksgiving holiday.  Fortunately carrots develop more sweetness as we head toward the first frost, which means your batches of soup will get even tastier as the months progress toward winter.

Ingredients

2 pounds carrots
2 tablespoons olive oil plus additional
½ teaspoon crushed caraway seeds
Kosher salt
½ cup chopped yellow onion
2 garlic cloves, minced
1 teaspoon grated ginger
6 cups low-sodium vegetable broth (additional if desired for thinner consistency)
Freshly cracked black pepper

Hearty roasted vegetables are among my favorite soup ingredients, whether the finished dish includes root vegetables or winter squash, as in my roasted pumpkin and tomato pumpkin soups. (The latter can be served in the whole pumpkin itself.)  Roasting the carrots before adding them to this vegan soup softens them and intensifies their sweetness, though the overall flavor of this soup is savory. 

How to Roast Carrots

For this recipe, begin by preheating the oven to 425 degrees and lining a baking sheet with parchment paper.  For the soup pictured, opt for orange carrots.  Peel and cut them into about 3 pieces each, being careful to divide them into pieces that will cook in roughly the same amount of time.  Thick pieces may need to be halved again.  Toss with olive oil and crushed caraway seeds.  Season with salt then spread on the baking sheet. 

Cook for about 30 minutes, tossing halfway through, or until fork-tender.  If some pieces are done early, they can be removed from the tray and set aside while others remain in the oven.

How to Make Roasted Carrot Soup

When the carrots are done cooking, set aside while preparing the chopped onion, minced garlic, and grated ginger.  Add 1 tablespoon olive oil to a soup pot and heat over medium.  Add the onion, sprinkle with salt, and cook until softened and translucent.  Stir in the prepared garlic and ginger and cook until fragrant.  Add the carrots and stir to coat with mixture in the pot. 

Pour in vegetable broth, bring to a boil, then simmer for 10 minutes.  I prefer 6 cups of broth for a thick consistency once pureed, but up to 2 additional cups can be added for a thinner soup.

Once the soup has simmered, it will need to be pureed.  A stand or immersion blender can be used, with a stand blender generally achieving smoother results.  Blending hot liquid requires care, therefore allow the soup to cool slightly before processing in stages and following all blender instructions for processing hot liquid with your model.  Generally, you never want to fill the blender to more than a third or half of its capacity.  Use the blender vent to help steam escape while protecting yourself from both the hot liquid and steam.  If your model does not have a vent, the measuring cap can be removed and covered with a towel.

Serve in bowls on its own or garnished.

For more carrot recipes, try this carrot cake quencher mocktail.