Roasted Carrot Soup family favorite | Little Luna
Roasted Carrot Soup family favorite | Little Luna
A delicious and filling roasted carrot soup perfect for a cold day! This hearty soup is comforting and delicious.
Soups and sandwiches are great for cold days, really for all days. What better combination than grilled cheese and this earthy carrot soup!
Smooth and delicious!
I love the smooth and creamy texture of this delicious roasted carrot soup. I think this might be the perfect soup for fall, especially since the taste of this soup is top notch too (right in our Tomato Basil Soup and Sweet Potato Soup). You’ll love the flavor of chopped basil and half the creaminess.
This soup has all the best ingredients – veggies, herbs and cream! Because the carrot is roasted, it gives it a sweet caramel flavor that adds a ton of richness to the soup.
This soup makes a lot, so it’s perfect for lunch and dinner leftovers all week. But you probably don’t have a lot of leftovers because this soup is so delicious. Guaranteed 5 star reviews from everyone who tries it.
How to Roast Carrots
Have you ever roasted carrots? This is my favorite way to eat them. Roasted carrots are great for many of the dinners we enjoy, but they work better in soups.
Prepare First cut the carrots into small pieces.
season. Spread them evenly on a single layer of pan along with some garlic. Take your olive oil and drizzle it over all the carrots. Then sprinkle with salt and pepper. Toss them around to coat evenly.
bake. Put the pan in the oven and roast the carrots at 375 degrees for 45 minutes. Carrots should be tender and golden brown. Don’t overcook them because then they’ll be too mushy – we want baby carrots. Now they’re perfect for this roasted carrot soup!
make carrot soup
Prepare. Preheat oven to 375 degrees Fahrenheit.
bake. Place the chopped carrots on a baking sheet. Drizzle with olive oil and season with salt and pepper. Throw it on the coat. Bake for 45 minutes, or until soft and golden.
broth. Simmer 4 cups chicken stock in a saucepan.
Combine + heat. Remove the garlic from the skin and add it to the pan along with the cooked carrots. Simmer for 15 minutes. Then add the basil.
Mix + serve. Puree in batches until smooth, adding half at a time. Serve hot.
Tips, Changes + Stored Information
Sometimes the soup gets a little too thick, or too mushy, or not thick enough. I have some tips to help you puree this soup.
To make it creamy: If your goal is to make a creamy smooth soup, an immersion blender is the way to go. Do not transfer the soup and soil the other bowl. Just put it in the soup and mix! You can still use a blender or food processor.
How to thicken: Cook the soup longer to help more liquid evaporate. You can also add cornstarch slurry to thicken it.
- Combine 1 tablespoon cold water and 1 tablespoon cornstarch in a separate bowl. Mix it into the soup and repeat as necessary.
vegetable: Another tip is to make sure all your vegetables are cooked through. Don’t rush this step or your soup will be a little sandy. Make sure they are soft, but not too soft to be mushy. After the soup is cooked, strain it through a strainer. This will help capture all those chunks and you can remix them if needed.
Variety:
- Carrot Ginger Soup: Add freshly grated ginger
- Curry Carrot Soup: Add a few tablespoons of Indian curry powder for extra spice
- Thai Curry Carrot Soup: Add a spoonful of red curry paste and add some lime juice to lighten it
- Carrot Cauliflower Soup: Makes ½ carrot and ½ cauliflower
- Add some lemon juice or apple cider vinegar to lighten it and add some tartness
- Add some maple syrup for sweetness
- topped with bacon bits
Serve this hot or cold: Technically, this soup can be served hot or cold, whichever you prefer.
Cylinder: Put all the ingredients except the cream into a saucepan. Cook on low for 6-8 hours or on high for 3-4 hours. Unfortunately, this method doesn’t include the amazing roasted carrot flavor. But after the time is up, use your immersion blender and add your crema.
instant pot: Put everything in the pressure cooker for 15 minutes. Gradually release pressure and smooth with an immersion blender.Now you can add the cream
Baby Carrots: You can use baby carrots as long as you cut them into the same size. Generally, full-size carrots are cheaper, which is why we use them more often.
whether you have done it ahead of time or want to shop For leftovers, keep this in an airtight container in the refrigerator for 3-5 days. reheat It’s on the stovetop or microwave.If it is too thick, you may need to add more liquid
freeze: Let it cool completely before placing it in a freezer-safe container or bag. It will keep for 4-6 months in the refrigerator. When ready, you can thaw it in the refrigerator overnight and reheat on the stove.
Tips for the Best Grilled Cheese
Ready to take this soup to the next level? Serve with grilled cheese. Grilled cheese and soup are a match made in heaven. Grilled cheese makes my heart so happy. In order to cook the best grilled cheese, there are a few things you need to know.
- You have to start with good bread. Make sure it’s not too thick and doesn’t have many holes.
- Don’t skip the butter! The more butter the better.
- Use the right cheese. One melts well. Some choices are cheddar, fontina, gruyere, jack cheese.
- Cook on low heat, don’t worry!
- Press the sandwich as it cooks so it gets a perfectly toasted crust.
You really can’t beat grilled cheese in a bowl of hot soup! !
For more delicious vegetable soups, be sure to check out:
Course Soup
American food
Prep time 1 hour
Cook Time 25 minutes
Total time 1 hour 25 minutes
Serving Size 6
Calories 153 kcal
by Lil’ Luna
- 2 pounds carrots, washed and diced
- 4 teaspoons garlic
- 2 TB olive oil
- salt and pepper to taste
- 4 cups chicken stock
- 3/4-1 cup half n half
- 1/4 cup chopped fresh basil
- sour cream, optional
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Preheat oven to 375 degrees Fahrenheit.
-
Place the chopped carrots on a baking sheet. Drizzle with olive oil and season with salt and pepper. Throw it on the coat. Bake for 45 minutes, or until soft and golden.
-
Simmer 4 cups chicken stock in a saucepan.
-
Remove the garlic from the skin and add it to the pan along with the cooked carrots. Simmer for 15 minutes. Then add the basil.
-
Puree in batches until smooth, adding half at a time. Serve hot.