This creamy carrot soup has incredible flavor.
Roasting adds concentrated sweetness you might’t get from boiling carrots.
And while it looks and tastes smooth and creamy, this soup uses no actual cream.
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Top with homemade sourdough croutons for added texture and bulk.
How To Make Carrot Soup, Step by Step
First, preheat the oven to 375F.
Toss cubed bread with oil, salt, and pepper on a rimmed baking sheet in a single layer.
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Bake in the preheated oven for about 20 minutes until golden, stirring every five minutes.
You will use these croutons to top the soup before serving.
Toss with oil, salt, and pepper, and arrange the vegetables in a single layer.
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Bake at the new oven temp for about 40 minutes, stirring halfway through.
Transfer the roasted vegetables to a blender.
Add broth, sugar, lemon juice, and salt, and process until the blend is very smooth.
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Add butter and process again.
Whisk together sour cream, water, and the rest of the lemon juice, salt, and pepper.
When serving, swirl in seasoned sour cream, top with croutons, and sprinkle with cracked pepper.
Credit:Morgan Hunt Glaze; Food Stylist: Chelsea Zimmer; Prop Stylist: Christine Keely
What Is Roasted Carrot Soup Made Of?
All ingredients for this roasted carrot soup recipe are common, budget-friendly, and widely available.
To make this carrot soup, youll need:
Choose vegetable or chicken broth as the base.
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Youll also need olive oil, kosher salt, pepper, and brown sugar.
From the dairy section, get unsalted butter and sour cream.
(Although creamy, this soup uses no actual cream.)
Credit:Morgan Hunt Glaze; Food Stylist: Chelsea Zimmer; Prop Stylist: Christine Keely
Is Carrot Soup Good For You?
Carrot soup is packed with nutrition.
Carrots are also an excellent source of fiber.
Tips From theSouthern LivingTest Kitchen
Should you leave the peel on carrots for soup?
We prefer to peel carrots for soup.
If cooled and stored properly in the fridge, homemade carrot soup will last up to 5 days.
Keep the soup and sour cream separate until ready to reheat and serve.
Is carrot soup vegetarian?
Carrot Soup Variations
Ingredients
4cups(about 8 oz.
pieces (about 5 1/2 cups)
1medium(7 oz.
Remove from oven, and set aside to cool.
Increase oven temperature to 425F.
Bake at 425F until fork tender, about 40 minutes, stirring halfway through cook time.
Process until very smooth, about 1 minute.
Add butter, and process until melted and smooth, about 30 seconds.
Top evenly with croutons, and sprinkle with cracked pepper.
