Member Recipes

Roasted Carrot Soup

Roasted Carrot Soup

Roasted Carrot Soup is a sweet, savory, and silky smooth soup that is vegan and gluten free too! This simple and delicious soup is ready in about an hour, and so tasty.
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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Appetizer, Lunch, Soup
Cuisine gluten-free, vegan, vegetarian
Servings 4


  • Dutch Oven
  • Blender
  • soup bowls


  • 2 pounds carrots peeled and cut into ½ inch pieces
  • 3 tablespoons olive oil divided
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • 4 cups vegetable stock
  • lemon juice to desired taste
  • croutons for garnish
  • basil for garnish


  • 1. Preheat the oven to 350°F
  • 2. Line a half sheet pan with parchment paper.
  • 3. Spread the carrot on the sheet pan, drizzle with 2 tablespoons of olive oil, and season with salt and pepper.
  • 4. Roast for 30-40 minutes flipping halfway through, until the carrots can be easily pierced with a fork.
  • 5. In a dutch oven or saucepan, heat the remaining olive oil and sauté the onion until soft and translucent.
  • 6. Add garlic, and cook for 30 seconds.
  • 7. Add the coriander, cumin and paprika and cook for 30 more seconds.
  • 8. Add the roasted carrots, and cover with vegetable stock. Over medium high heat, bring to a boil, reduce heat and simmer for 5 minutes.
  • 9. Transfer the mixture to a blender, add lemon juice, and season with more salt if desired. Blend until smooth.
  • 10. Serve immediately in bowls with croutons, and fresh basil.


This soup freezes really well, since there’s no dairy in it. Freeze for up to 6 months. To reheat from frozen, thaw in the fridge overnight first.
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