A classic soup with a twist, this delicious curried roasted carrot soup mixes the sweet and savory flavors of roasted carrots, together with the warmth and fragrance of Indian spices, to create the creamiest soup without the use of any cream or potatoes.
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Raw carrots and cooked carrots are two completely different foods, and I belong to the group of people that would happily indulge in a portion of cooked ones, but will not, under any circumstance [unless we're talking coleslaw] eat raw carrots.
If you've had a look at my creamy potato salad recipe, you will see that I suggest lightly simmering the carrots for a few minutes there too. It's unavoidable under my roof!
Anyway, this soup again is my version of East meets West, with the sweetness of roasted carrots being balanced by the warmth of coriander powder and cumin powder, while being freshened up by the delicious licorice notes of fennel powder.
The ingredients that are used to prepare this soup are very few, yet the flavor is large, warming, filling, and oh-so-creamy. Absolutely worth the time it takes to roast the main ingredient!
Preheat the oven, dust your spice rack, and it's time to use that bag of leftover carrots at the back of your fridge [everyone has one!]!
Roasted Carrot Soup Ingredients
- Carrots: Regular carrots, that cost cents by the lb, will be good enough, however, for fancier options try baby carrots or a mixture of carrots of different colors.
- Olive Oil: The rich taste of olive oil works perfectly with deliciously sweet and caramelized carrots, however, other oils, such as vegetable oil or sunflower oil, will work well too.
- Onion, and Garlic: The base to most soups! Any color onions will do, and garlic can be used either fresh or frozen.
- Cumin Powder, Coriander Powder, Fennel Powder: These are simple ground spices that can be easily found in most grocery stores and used in millions of other recipes! Should you have cumin seeds, coridander seeds, and fennel seeds instead, simply dry roast them in an empty frying pan [on a low flame, until fragrant], then allow them to slightly cool down, before grinding to a powder.
- Vegetable Stock: Either stock cube or powder will work. This can be replaced with vegetable broth or chicken broth [non-vegan option].
- Salt and Black Pepper To Taste
How To Prepare Curried Roasted Carrot Soup?
- Preheat the FAN oven to 400 Fahrenheit [180 degrees Celsius, 200 degrees Celsius Static Oven, Gas Mark 6]; dress the carrot sticks in the salt, cracked black pepper, and olive oil and spread on a baking tray.
- Roast on the middle shelf for about 40 minutes, or until fork tender.
- In a large pan, warm up the olive oil for the soup base on medium heat.
- Once warm, add the garlic and onion and allow to cook until the rawness of the garlic has gone and the onion becomes translucent.
- Next, add the Indian spices (cumin, fennel, and coriander powder) and mix well; reduce the heat to low and allow the spices to cook. Once cooked, add the carrots and mix well again.
- Add the stock cube and water to the soup pot and mix well; allow the chunky soup to simmer for 10 minutes then turn off the heat.
- Allow the soup to cool down to a safe temperature before blending in a self-standing blender until smooth and creamy.
- Warm-up thoroughly before serving, top with toasted sunflower seeds or chickpeas, and enjoy!
People Also Ask [FAQs]
No, carrots don't need to be shaved or peeled before eating them. It is important that they are thoroughly washed and brushed under cold running water before preparation.
How To Store Curried Roasted Carrot Soup?
- In the fridge: This creamy roasted carrot soup can be stored in an airtight container in the fridge for up to three days.
- In the freezer: This carrot soup can be stored in the freezer for up to three months. Before serving it, thaw it overnight in the fridge and then reheat it thoroughly in the microwave or on the stove.
Tips and Tricks for This Spicy Carrot Soup
- Roasted Carrot Ginger Soup Recipe: This soup would work wonderfully with the addition of some fresh ginger. Simply peel and chop half an inch of a fresh root and add to the saucepan at the same time as the garlic, et voila', carrot ginger soup!
- Coconut Milk and Oil: To add a sweeter and even richer note to this roasted carrot soup, coconut oil can be used instead of olive, and half a cup of creamy coconut milk can be added after the soup has been blended.
- Carrots: If roasting the carrots is something you'd rather skip, then simply heat up a couple of tablespoons of oil in a frying pan and pan fry the chopped carrots until their edges start to caramelize and they turn a light golden brown. The effect won't be exactly the same, but some of it will be there.
- Roasting the Carrots: When preparing to roast the carrots, ensure that each sheet pan is covered with a sheet of parchment paper and that the carrots are spread in a single layer. When in the oven, the hear will caramelize the sugars that are naturally present in them, bringing out the sweet and savory notes of this soup recipe. Overcrouding the baking tray means that the carrots will steam rather than caramelize, loosing the effect.
- More Veggies: The best additions to this carrot soup recipe are potatoes, parnips, fennel and celery.
- Roasted Fennel: A fresh fennel, sliced and seasoned, roasted together with the carrots, will work perfectly as a substitute for the fennel powder. The effect will be a bit different, however, the two vegetables work so well together!
- Toppings: For a rich crunch, simply toast some sunflower seeds, or season and roast until crunchy some chickpeas. Alternatively serve with some croutons or some toasted crusty bread with garlic butter. Great green toppings are fresh chives, green onions, or a few traditional cilantro leaves [a few drops of lemon juice will complement this last green option!].
For a creamy soup without cream, this is the one recipe to follow! With warming Indian spices, sweet and savory caramelized carrots, and a rich onion and garlic base, this will be the soup recipe you will keep going back to.
It is a filling vegan starter that can be served at throughout the year, and can be easily frozen for later, with a beautiful bright color that will surprize family and guests alike.
WE'D LOVE TO HEAR FROM YOU! If you have any questions at all in regards to this curried roasted carrot soup, please get in touch and we'll get back to you! If you have tried and tested this recipe, please let us know in the comments section below and rate our recipe card, it will be greatly appreciated!
🥗 Looking for more delicious recipes with carrots to try?
Recipe
Curried Roasted Carrot Soup Without Cream
Ingredients
For roasting
- 500 g Peeled Carrots Chopped in Sticks
- 2 tablespoon Olive Oil
- Salt and Pepper to Taste
For the soup base
- 2 tablespoon Olive Oil
- 2 Brown Onions Thinly Sliced
- 4 Fresh Garlic Cloves Chopped
- ½ teaspoon Cumin Powder
- ½ teaspoon Fennel Powder
- 1 teaspoon Coriander Powder
- 1 Vegetable Stock Cube
- 1.2 liters Water
Instructions
Roasting the carrots:
- Preheat the FAN oven to 400 Fahrenheit [180 degrees Celsius, 200 degrees Celsius Static Oven, Gas Mark 6); dress the carrot sticks in the salt, pepper, and olive oil and spread on a baking tray. Roast on the middle shelf for about 40 minutes, or until fork tender.
Once the carrots have roasted:
- In a large pan, warm up the olive oil for the soup base on medium heat; once this is warm, add the garlic and onion and allow to cook until the rawness of the garlic has gone and the onion becomes translucent – this should take about four to five minutes.
- Once the onions and garlic are ready, add the spices (cumin, fennel, and coriander powder) and mix well; reduce the heat to low and allow the spices to cook. Once these are cooked (they will separate from the oil) add the carrots and mix well again - this step will take about 1 minute.
- Add the stock cube and water to the soup pot and mix well; allow the chunky soup to simmer for 10 minutes then turn off the heat.
- Allow the soup to cool down to a safe temperature before blending in a self-standing blender until smooth and creamy. Should you prefer your soup to be more liquid rather than thick and creamy, you can add some extra water, but ensure you bring the soup to a boil before serving should this be the case.
- Warm-up thoroughly before serving, top with toasted sunflower seeds or chickpeas, and enjoy!
Notes
- In the fridge: This carrot soup can be stored in an airtight container in the fridge for up to four days.
- In the freezer: This soup can be frozen for up to three months.
- Ensure the chopped carrots are spread in a single layer when roasting, as overcrowding the baking sheet may result in the carrots steaming rather than roasting and lightly caramelizing.
- Mixed-color carrots can be used for this recipe.
- The soup can be also blended using a hand-held immersion blender, although it becomes creamier in a blender.
Daiana Gozzi
Well after the Easter holidays I guess this is the best recipe ever. Low calories and tastes delicious!
Thank you for all the great cooking ideas.
Elle
Thank you very much! This is really appreciated! ??