Roasted Carrot Soup

5 from 1 vote

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With a sheet pan of vegetables, dried spices, garlic and olive oil, you can make this easy roasted carrot soup. When everything is out of the oven, it all goes straight into a blender with vegetable broth and some grated cheddar cheese. This pureed soup turns out caramelized and a little bit smoky.

Bowl of roasted carrot soup.

Why You’ll Love This Recipe

The cooking for this soup happens in the oven unlike most soups that simmer in a pot on the stove. With this one, seasoned vegetables roast on a sheet pan. Even though I wouldn’t consider veggie puree soups hard to make the usual way, roasting involves less active cook time.

You don’t have to peel the carrots. There is limited prep work for this soup. You just have to slice the onions and the carrots. Since all the vegetables are pureed in the blender once they are roasted and soft, there’s no reason to peel the carrots. Just make sure to rinse them off, so they don’t have any dirt on them.

Roasting vegetables enhances their taste. That’s because the heat of the oven caramelizes the carrots and onions. Their flavors become more concentrated and intense. It’s a great approach to making soups that have a base of pureed vegetables.

The Ingredients

Ingredients for soup including carrots, onions, garlic, spices, vegetable broth, cheddar and parsley.

This is what you need:

  • Carrots: The freshest carrots will be firm and not bendy or soft. Just trim off the tops and slice them into 1/2-inch thick coins. You don’t have to peel them.
  • Onions: Cut an onion into 1/2-inch thick slices. Try to keep the layers together. This will prevent any smaller rings from burning on the pan.
  • Garlic: I keep the cloves in their skins when they roast with the carrots and onions. Roasted garlic has nice mellow flavor to go with everything else.
  • Dried spices include a blend of cumin, smoked paprika, cayenne pepper, kosher salt and black pepper. The soup has a little heat and spice.
  • Vegetable broth: Use low-sodium broth, so you can control the salt content and overall seasonings of the soup.
  • Cheddar: Mild or sharp cheddars melt better. Avoid aged cheddars, which won’t melt as smoothly because they have less moisture. If you want the soup to be dairy-free and vegan, skip the cheese, but it won’t have as much depth of flavor.
  • Parsley: I finish the soup with chopped parsley. You could also use minced chives for fresh herbs.

How To Make Roasted Carrot Soup

Preheat the oven to 425 degrees F.

1. Whisk the olive oil, cumin, smoked paprika, cayenne pepper, salt and pepper. They need to be in a bowl that’s big enough for the carrots and onions.

2. Stir the carrots, onions and garlic into the olive oil mixture. Make sure they are well coated.

Spices mixed in a large bowl. Carrots, onions and garlic stirred into spice mixture.

3. Spread the carrots, onions and garlic across a rimmed baking sheet. They should be in a single layer. You want maximize direct contact with the hot metal of the pan.

4. Roast the vegetables until they are caramelized and browned at the edges. This will take 35-40 minutes. Flip over the onions and toss around the carrots halfway through roasting.

Carrots, onions and garlic on sheet pan before and after they are roasted.

5. Transfer the roasted carrots and onions to a blender. Squeeze the garlic out of their skins and pour in the broth and water and add the grated cheddar.

6. Puree the soup until smooth. After that you can warm it on the stove or in a microwave, as needed. Divide the soup into bowls and garnish with black pepper and chopped parsley.

Soup ingredients in a blender before and after they are pureed.

How To Serve

Keep things simple and serve this carrot soup with a slice of crusty bread or make a quick grilled cheese sandwich. I always love soup with a salad too. Try this Arugula Salad with Lemon Vinaigrette, Shaved Cauliflower Salad or Apple Cabbage Salad.


You can store the soup in an airtight container up to 3 days. To save it longer, you can freeze it up to 1 month. If you are going to keep it in the freezer, divide it into smaller portions rather than one big container to make it easier to thaw. Warm it in the microwave or on the stovetop.


Can you use frozen carrots?

This recipe works best with fresh carrots. Frozen carrots have more water in them, so they won’t roast and get those all-important browned and caramelized edges. You will miss out on the roasted flavor of the soup.

How do you know when carrots have finished roasting?

Besides being lightly browned and wrinkled on the outsides, you should be able to easily pierce the carrots with a knife.

Do you need to peel carrots for soup?

No. Since soups are more rustic and the carrots have plenty of time to soften and cook in broth or be roasted like this recipe, it is not necessary to peel them.

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Roasted Carrot Soup Recipe

5 from 1 vote
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 4
This roasted carrot soup is seasoned with cumin, smoked paprika and cayenne pepper. Just a little grated cheddar cheese makes it creamy and rich.


  • 3 tablespoons olive oil
  • 1 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper plus more for serving
  • 2 pounds carrots cut into 1/2-inch-thick coins
  • 1 onion cut into 1/2-inch-thick slices
  • 4 garlic cloves in their skins
  • 4 cups low-sodium vegetable broth
  • 2 cups water
  • 1/4 cup shredded mild or sharp cheddar cheese about 1 ounce
  • Chopped parsley for serving


  • Preheat the oven to 425 degrees F.
  • Whisk together the olive oil, cumin, paprika, cayenne pepper, salt and pepper in a large bowl.
  • Stir the carrots, onions and garlic into the olive oil mixture.
  • Spread the carrots, onions and garlic in a single layer across a sheet pan. Roast for 35-40 minutes until browned on the edges and tender in the middle. Turn over the onions and toss around the carrots about halfway through roasting.
  • Squeeze the garlic cloves out of their skins and put them with the carrots, onions, vegetable broth, water and cheddar cheese into a high-powered blender. Puree until smooth. Rewarm in a saucepan on the stove or in a microwave as needed.
  • Divide the soup into bowls. Top with parsley and black pepper.


Store the soup in an airtight container in the refrigerator up to 3 days. You can freeze it up to 1 month. Divide it into smaller portions to freeze, so thawing is easier. Warm the soup in the microwave or in a saucepan on the stove.
If you want the soup to be vegan, omit the cheese.


Calories: 248kcal | Carbohydrates: 29g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 7mg | Sodium: 793mg | Potassium: 801mg | Fiber: 8g | Sugar: 13g | Vitamin A: 38081IU | Vitamin C: 16mg | Calcium: 147mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup
Cuisine: American
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Originally published February 4, 2013. Updated March 20, 2023.

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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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