Roasted Carrot Soup: A Budget-Friendly Delight
Fresh carrots are one of the most budget-friendly and versatile ingredients at the grocery store. So when money is tight, grab a bag of carrots and make this truly outstanding, rich and creamy, warm and cozy roasted Carrot Soup. I used brown butter for nuttiness, cream to add body, and ginger and thyme to elevate the flavors and make it truly extraordinary! The incredible flavor in this carrot soup will blow you away!
“Delish soup. I had a lot of carrots that I needed to work through so I made a double and half-sized batch. Absurd amount of soup, really, but I’ve frozen it into single portions and I’m looking forward to making my way through it all this winter season.”
MARLEY
I just love the extra flavor roasted carrots add to this homemade carrot soup. Roasting brings out their natural sweetness and adds a deep, caramelized richness that makes this soup taste like it came from a fancy restaurant…but for just a fraction of the price. Seriously, why grab a can of bland, watered-down soup when you can make a whole pot of this velvety, flavor-packed goodness for less? And because this soup is so incredibly easy to make, I urge you to make a double batch and freeze the rest for later!
Ingredients
- 2 lbs. carrots ($1.96)
- 2 Tbsp olive oil ($0.24)
- 1/2 tsp salt ($0.03)
- 4 Tbsp salted butter ($0.50)
- 1 yellow onion ($0.70)
- 1 tsp thyme ($0.10)
- 3 cups water ($0.00)
- 3 cups chicken broth ($0.27)
- 1 cup heavy cream ($1.42)
- 2 tsp fresh ginger ($0.24)
- 2 sprigs Italian parsley (optional) ($0.10)
- 4 Tbsp sour cream (optional) ($0.25)
Instructions
- Preheat the oven to 400°F. Clean the carrots and cut them into 1/4 inch rounds. Add them to a sheet pan, then drizzle with olive oil and salt. Roast the carrots for about 35 minutes until they have softened and begun to caramelize.
- While the carrots roast, dice the onions. Add the butter to a large Dutch oven and cook over medium heat until it foams and the milk solids start to brown. Turn off the heat, add the thyme and cook for one minute.
- Turn the heat to medium and cook the onions in the browned butter until translucent, about two minutes.
- Add the chicken broth, heavy cream, ginger, and water. Cover and leave the lid slightly ajar. Simmer until carrots are done. Do not boil, as the cream will curdle.
- When the carrots have begun to caramelize, take them out of the oven.
- Add the carrots to the chicken broth. Cook uncovered until the carrots easily fall apart when pressed by a fork, typically 30 to 40 minutes.
- Transfer the soup to a blender in batches and puree until smooth.
- Season with salt and pepper to taste, and serve. Garnish with sour cream and parsley if desired.
Serving Suggestions
This carrot soup recipe is very filling on its own, but nothing beats a side of homemade no-knead bread to dip in. Grilled cheese is also a must-have soup accompaniment, and our air fryer grilled cheese recipe is quick to throw together after blending the soup. Alternatively, serving it with a salad balances the creaminess perfectly!
How to Store and Reheat
This homemade carrot soup will stay good in the refrigerator for about five days or frozen for up to three months. I freeze the soup in individual portions for convenience.
Recipes FAQs
- Can I make this soup in advance?
- Yes, you can prepare the soup ahead of time. Store it in the refrigerator for up to five days or freeze it for up to three months.
- What can I use instead of heavy cream?
- You can substitute heavy cream with full-fat coconut milk for a dairy-free option.
- Can I add spices to enhance the flavor?
- Absolutely! Consider adding curry powder or a dollop of red Thai curry paste for an extra kick.
- Is this soup suitable for vegetarians?
- Yes, simply replace the chicken broth with vegetable broth to make it completely vegetarian.
- Where can I buy ingredients for this recipe?
- You can find the best ingredients for your roasted carrot soup on Amazon or on AliExpress.
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