Roasted Carrot Soup Recipe
This roasted carrot soup is seasoned with cumin, smoked paprika and cayenne pepper. Just a little grated cheddar cheese makes it creamy and rich.
Servings: 4
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
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