Roasted Carrot and Garlic Soup

Serves: 4-6
Approx cost: €1.80
Approx calories (per serving): ~90
Approx preparation time:  60 minutes

[dropcap style=”font-size: 60px; color: #0B0B61;”] S ome comments on a previous soup recipe recently got me thinking. I’m a huge fan of potatoes in soup – they’re a wonderfully cheap, nourishing way of turning the dish into something thicker, heartier and altogether more satisfying than what could potentially be more of a starter type of dish, as opposed to a main course. I thought to myself though – what if I bulked up the carrots a bit, did something a bit more exciting with them than just boiling them up, and then added garlic. A whole load of garlic. I was tempted to even add two bulbs, but at the time I thought that might be a bit overkill. In retrospect, I’m thinking probably not. If you decide to give this a try, I say go for it – full speed ahead with the garlic! I’d probably roast the onion too next time. Roasted vegetables have such an incredible caramelized flavour and if you’re going to be making a roasted vegetable soup, you may as well roast pretty much every single ingredient! :) As this soup has no potato it’s deliciously low in calories which is another bonus!

In other news, I recently was given a whole load of exciting goodies from the mother of a friend. I’ve never cooked with these before – they’re not very common in stores – so I can’t wait to start doing some experimentation with these things. Confused? Wondering what they are? Ah… you’ll have to wait and see on that front! Watch this space :) Have a good Friday everyone!

Roasted Carrot and Garlic Soup


 Roasted Carrot and Garlic Soup ingredients

  • ~15 Carrots, trimmed and peeled
  • 2 large Onions
  • 1 Bulb of Garlic
  • 1 tbsp Coriander Seeds
  • 1-2 Vegetable Stock Cubes, or 2 litres of Vegetable Stock
  • 2 tbsps Olive Oil

You’ll also need

  • A Pestle and Mortar
  • A Hand Blender / Immersion Blender


  1. Start off by pre-heating your oven to about 170 degrees Celsius. Put ~1 tbsp of Olive Oil into a large roasting pan and heat in the oven. While the oil is heating, chop the carrots into bite-sized pieces and break up the bulb of garlic. Peel and trim the garlic cloves. If you want to also roast the onion (recommended) then cut the ends from the onion and remove the peel. Cut each onion in half and then pound the coriander seeds with a Pestle and Mortar. Place the carrot pieces, garlic cloves, onion halves and smashed up coriander seeds into the hot oil and roast until just starting to brown off, removing from the oven periodically and stirring around. The browning will take about 30 minutes, depending on your oven.
    Pre and post roasting
  2. If you didn’t roast the onion then peel and chop finely and heat another 1 tbsp of Olive Oil in a pan. Fry the onion until starting to turn translucent. Dump the roasted carrots and garlic on top of the onion. If you roasted the onion too then dump the whole roasting dish contents into a pan together. Crumble in your stock cubes and cover with 2 litres of cold water (or cover with the 2 litres of stock). Cover and bring to the boil, and then lower the heat and allow to simmer for about 20 minutes before blending until smooth with a Hand Blender
    All blended up
  3. Season with some salt and pepper – maybe a little cayenne pepper if desired – and serve with some roasted bread, top with chopped parsley and enjoy! :)
    Roasted Carrot and Garlic Soup

    Roasted Carrot and Garlic Soup


  1. says

    Beautiful soup! I love your croutons/breadsticks! Such a wonderful idea of roasting everything. It really does add an amazing dimension of flavor! Excited for what you're experimenting with :)

    • says

      Thanks Stefanie! We're having a big "soup drive" in our house at the moment. Tonight my wife is going to make jerusalem artichoke soup – I feel like really going crazy with vegetables and trying all sorts of different things 😀

  2. says

    I love this recipe! Will definitely try it next time ) How did you like it without potatoes? I think its way better cause you can feel the taste of other ingredients more clearly.

    • says

      Yeah, definitely – I liked it a lot. I'm really a big fan of potatoes, but I agree that it can hurt it when you have subtle flavours. Next time I'd add 2x bulbs of garlic, roast the onion too, and maybe use red onion instead of yellow, but yeah – really good actually :)

  3. says

    Your soup looks delightful! I have never had a carrot soup in my life (and I eat lots of carrots). It will be an excellent idea for cold days (it's still warm and sunny here!). I would have never thought of roasting vegetables instead of cooking before I make a soup. It sounds so logical though! Thanks for the excellent idea.

    Your friend's mother's gift sounds very mysterious! I can't wait to see what it is and what you'll do with it. You should have made a contest :-)

    • says

      Thank you Sissi! I had some Jerusalem artichokes on the weekend and I made another roasted soup. Chopped up the artichokes into large chunks, chopped two onions in half, drizzled on some olive oil, roasted for about 45 minutes and then put in a pan with chicken stock. Brought to the boil and blended smooth. SO easy and it was really delicious. I totally recommend it!

    • says

      Mmm, oh yeah – my wife recently made a butternut squash soup which she cooked in the slow-cooker. Now that was goooooooood. So smooth and thick and delicious!

  4. says

    I love the colour of your puréed carrot soup. Your recipe looks amazing Charles. Here in Canada they tend to pair carrot with curry or ginger, but I absolutely LOVE the garlic. It's definitely coming into soup season in Toronto (tonight it's going down to 7°C) I can see soup on the menu often from now on.

    • says

      Thanks Eva! Now carrot and ginger I've tried before, but not with curry I don't think. I love curry though so I'll sprinkle in a bit of curry powder for spice next time! I made a roasted jerusalem artichoke and onion soup this weekend too – it was so delicious!

  5. says

    Nothing quite like roasted garlic. Overkill? Not possible :) Beautiful looking soup Charles and I bet it tastes delicious. Just perfect for the turning weather, sigh….

    • says

      Thanks Kelly! It's really cold here today – Monday and Tuesday were beautifully sunny, but I guess we can say for sure now that Summer is well and truly gone :(

  6. says

    Ack! I didn't get this one in my email. Glad I was going through my Facebook tonight otherwise I would have missed this! And I'm doing it – 2 bulbs of garlic! That sounds sooooo good. I just made my first soup last night, a sweet potato soup. I haven't stopped thinking about it since. The best part – no one else eats sweet potatoes so it's mine, all mine. (Crazy cackle laugh…) 😉 I think Mike would eat this one though…maybe Mr. N too. Miss A is doubtful though. But she likes her cartoon Campbell's soups.

    • says

      "first soup last night"

      You mean your first soup of the year, or your first soup ever? O.o My wife made a butternut squash soup in our slow-cooker a few weeks ago… that was beautiful. So smooth and creamy. No-one else eats sweet potatoes except you? You should take a look at Kelly's recipe here if you didn't already… nom nom nom.

      • says

        It was my first soup ever. I'm not a big soup eater so it was never really something on my radar. Now that I know what I was missing though…Yum! And isn't it crazy that I'm the only one that eats sweet potatoes. Kelly's recipe is in my stack of things to make, that's for sure. :) That's the nice thing about the fries too – I can make a sweet potato for me and regular potatoes for the others. :)

  7. says

    I love carrot soup…never made roasted carrot soup though and am sure the addition of garlic will take the sweetness down a bit…I will be trying this recipe soon..cold, chilly evenings perfect for enjoying a nice warm bowl of soup…

    btw, I love what you have done to your blog…amazing!!!

  8. says

    Dear Charles, Thank you for your sweet comments on my blog – the carrot soup looks DELICIOUS and on a cold damp day like this, most inviting as well:)



    Want to also let you know that I have blog anniversary giveaways until the end of the month and you have a chance of winning one of 2 great books (I assume from your blog name, you live in Europe. So please do check this out and participate

    • says

      Hi Priya – thanks for dropping by! Did I mention before I love your profile picture? So cute! I hope you get a chance to enjoy the soup. Thanks for letting me know about your giveaway – you'e correct, I live in France actually! I'll check out your blog now! :)

    • says

      Definitely! Now that it's winter I'm going to try and roast a lot more vegetables for soups… it's so delicious and gives a whole new flavour :) Thanks for dropping by Biana!

    • says

      Thanks! I tried it again last night and roasted the carrots with curry powder and garam masala. Added a bit of cream at the end… Really good!

    • says

      Thanks Jen – I made another version recently with cream and roasted the carrots with curry. That was *really* good. If you feel like trying this I really recommend that version! Thanks for dropping by my site :)

  9. says

    Thank you for linking back to this recipe Charles! I LOVE carrots and would be happy munching on them all day! but I have never had them in a soup. With the weather cooling down here and the flue I have, it seems like the perfect time to try this!

    • says

      Hi Sawsan – I’m so glad you could find this. It’s really, really nice. All that roasted garlic, and the sweetness from the roasted carrots. Stick in loads of cayenne pepper and that’ll really clear out any stuffy noses! :)


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