herb roasted carrot soup

Everybunny at your spring table will love a bowl of this.

I don’t know if I’ve written this emphatically enough in the past, but I despise photographing soup. It’s a huge food blog holdup because I do love creating soup recipes – they rarely ever share the aesthetic I envisioned once I’m done cooking.

I wouldn’t really even call myself a perfectionist, so it’s not like I’m striving for an unattainable amplitude when I style my soup recipes. I just want it to look right. I’ve found that uphill battle a losing one.

So no, I’m still not terribly hyped about the photos for this soup. But I am hyped about the flavors. It’s so simple, light but hearty, perfect for these weird transitional days of False Spring. I just enjoyed a cupful with a half sandwich on the side. Perfect lunch. Totally vegan if you follow the recipe card’s suggestion of coconut milk, and one pot, too. Minimal dishes is my schtick.

I Do Not Carrot All

I do care, though, that you love this recipe. And I think you will.

All of this good shit comes together in one pot – unless you don’t have a good immersion blender and have to transfer the roasted carrots into a regular blender, then you have one extra dish. No biggie.

Chop up a couple pounds of carrots. Rounds are okay. Throw into a big soup pot or Dutch oven along with some peeled and smashed garlic cloves, shallots, honey, smoked paprika, cinnamon, and cayenne pepper. Season with salt and pepper and drizzle with olive oil.

Toss everything together and roast 40-45 minutes until the carrots are fork-tender. Lengthy, yes, but the carrots will tenderize and caramelize in this time and release a beautifully sweet flavor.

Now, to blend. A high-powered immersion blender simplifies this process, but if you don’t have one, transfer all that goodness into a regular blender and whip until smooth. If using an immersion blender you may need to add the broth in order to get the blades to catch the carrots effectively.

Add the soup back to the pot (if you removed it in the first place) and add the broth (if you haven’t add it it already) as well as a can of full-fat coconut milk. Stir until smooth. If you’re not vegan and/or averse to coconut milk, heavy cream or half and half are fine substitutes. Taste for salt and pepper and adjust as needed.

Bowl your soup and top with a heavy cream swirl and some homemade croutons. I whipped up a quick batch of crispy bread nubs by tossing cubed baguette with olive oil, salt, and pepper, then baking at 425 for 10 minutesish. A solid grilled cheese or sandwich of choice (I made my favorite “turkey” and cheese sub myself) are great accompaniments too.

Enjoy throughout the week, or freeze what remains for a hearty what the fuck do I cook today oh wait I have soup pickmeup. Love those revelations!

Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

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herb roasted carrot soup

Nobunny will say no to a bowl of this for dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Side Dish, Soup

Servings 6

Ingredients

  

• 2 lb whole carrots, chopped
• 4 cloves garlic, peeled
• 2 shallots, peeled and quartered
• 1 tbsp honey
• 1 1/2 tsp smoked paprika
• 1/2 tsp cinnamon
• 1/2 tsp cayenne pepper
• 2 cups vegetable broth
• 2 cups canned full-fat coconut milk (or half and half/heavy cream)
• heavy cream swirl and croutons, to top

Instructions

 

• Preheat oven to 425 degrees.
• Add the carrots, garlic, shallots, honey, smoked paprika, cayenne pepper, cinnamon, and about 1/2 tsp each of kosher salt and pepper to a large oven-safe pot. Drizzle on 2 tablespoons of olive oil and toss the ingredients together thoroughly. Roast 40-45 minutes until the carrots are fork tender.
• Set the pot on the stovetop over medium-low heat. Use an immersion blender to puree the carrots until very smooth – you may need to add the broth first if you blender isn't super strong. Or, alternatively, puree the carrot mixture in a blender. Be very careful because it might splatter!
• Pour in the coconut milk/cream and stir to combine. Taste and adjust the salt and pepper as needed.
• Divide the soup into bowls. Swirl on some heavy cream and top with croutons.

Notes

*Easy croutons: Heat the oven to 425 degrees. Cube a baguette or a loaf of sourdough and toss on a baking sheet with 2 tablespoons olive oil, salt, and pepper. Bake 8-10 minutes, tossing once halfway through, until golden.

Keyword carrot soup, carrots, croutons, easter, healthy, soup, spring, vegan, vegetarian