Kitchen notes · a little help before you start
Roasted Carrot Soup
Roasted carrots give this smooth soup a deep sweetness, with a little smoked paprika and coriander adding warmth. Cream softens the flavor at the end, leaving a rich spoonful that still tastes clearly of the carrots.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Original yield
- Serves 6
- Ingredients
- 14 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Lunch
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted · Roasting
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Soups · Soups & stews
A few quick notes
1. Cut the carrots for even roasting
The thicker carrot ends may need splitting lengthwise after you cut the carrots into pieces. It helps everything roast through at the same pace, so you’re not blending tender pieces with stubborn firm ones.
2. Use the browned bits
When the wine goes in, gently scrape up any browning from the bottom of the pot. That’s flavor from the onion, garlic and carrots, and it belongs in the soup.
3. Blend carefully
An immersion blender keeps the soup in the pot. If you use a regular blender, work in batches as directed, because hot soup can push out of the blender if it’s too full.
Get to know the ingredients
Carrots
The carrots are roasted until they’re tender enough to pierce all the way through with a fork. That step matters because the soup only simmers briefly after the broth goes in.
Dry white wine
Add the wine after the carrots and cook until it has completely evaporated. If you're skipping the wine, use the vinegar alternative in the same way.
Broth
The recipe uses chicken broth, with vegetable broth listed as an option. Add it slowly, then simmer just long enough to bring the roasted carrots and aromatics together before blending.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 12 steps completeMake room for Roasted Carrot Soup
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
Once the soup is smooth, keep the heat low and stir in the cream until it’s fully combined. Taste before serving and add more salt only if it needs it. Garnishes are optional, so plain is completely fine.
A little more help as you go
Let the spices bloom briefly
After the garlic, the coriander, smoked paprika, thyme and salt only need a short stir with the onion mixture. This spreads the spices through the butter before the carrots and liquid go in.
Evaporate before adding broth
Cook the wine until it has completely evaporated, then start adding the broth. Moving on too soon changes the base of the soup, since the recipe counts on that little deglazing step first.
A few questions you might have
Do I need to peel the carrots?
The steps call for washing and drying the carrots, removing the ends, and cutting them up. Peeling isn’t listed, so follow the prep as written and focus on trimming the ends and cutting the thick pieces evenly.
How do I know the carrots are roasted enough?
They should be tender and easy to pierce all the way through with a fork. If they’re still firm in the center, leave them in a little longer before starting the soup pot.
Can I use vegetable broth instead of chicken broth?
Yes. The recipe lists chicken broth with vegetable broth as a substitute, so either works here. Add it slowly, bring the soup to a simmer, then blend once it has simmered briefly.
Why should I cook the wine until it evaporates?
That step lets you scrape up browned bits from the pot and leaves the flavor behind before the broth goes in. Wait until the liquid has cooked off, then continue with the broth.
What if I don’t have an immersion blender?
Use a regular blender in small batches, then return the soup to the pot. Hot soup can push out of an overfilled blender.
Any more cooking tips?
Wine substitute Swap the wine for 1 Tablespoon of white vinegar or white wine vinegar (preferred). Follow the instructions of cooking until evaporated. Storing Allow to cool then store in an airtight container in the fridge for up to 5 days. For best results, reheat in a pot over medium/low heat. Sometimes the soup thickens as it sits, so you may want to add additional chicken broth or even water when reheating it to thin it (taste-test as you may need to add more salt/spices to account for this).
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: sugarspunrun.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
