A velvety roasted carrot and onion soup with a swirl of cream (or coconut cream), enhanced by herbs and a touch of sweetness. Simple yet elegant—great as an appetizer or light meal.
Why You’ll Love This Recipe
- Natural sweetness from roasted carrots
- Smooth, creamy texture without heaviness
- Elegant presentation with cream swirl
- Easy to make vegetarian or vegan
- Flexible with herbs and seasonings
Ingredients
- Carrots, peeled and chopped
- Onions, cut into wedges
- Olive oil
- Garlic cloves
- Vegetable broth
- Fresh thyme or rosemary
- Salt and pepper
- Heavy cream, coconut cream, or Greek yogurt
- Optional: a pinch of ground ginger or nutmeg
Directions
- Roast veggies: Preheat oven to 200 °C (400 °F). Toss carrots, onions, and garlic with olive oil, salt, and pepper. Roast until tender and caramelized (25–30 minutes).
- Simmer: Transfer roast to a soup pot, add broth and herbs. Simmer 5–10 minutes to let flavors meld.
- Blend: Remove herbs, then purée until smooth using an immersion blender or stand blender (in batches).
- Finish: Stir in cream or alternate, adjust seasoning.
- Serve: Ladle into bowls and garnish with a swirl of cream and fresh herbs.
Servings & timing
- Servings: 4
- Prep time: 10 minutes
- Roast + simmer time: 30 minutes
- Total time: ~40 minutes
Variations
- Use sweet potatoes or butternut squash for variety
- Make it spicy with red pepper flakes
- Omit dairy and use coconut cream for vegan
- Garnish with toasted seeds or crispy onions
Storage / Reheating
- Store refrigerated for up to 4 days
- Reheat gently over low heat
- Freeze in portions for up to 2 months
FAQs
- Can I skip roasting? You can sauté instead, but you lose depth of flavor.
- What kind of onions work best? Yellow or sweet onions roast well.
- Can I use milk instead of cream? Yes, for lighter soup—adjust thickness accordingly.
Conclusion
Roasted Carrot and Onion Soup with Cream Swirl is a warm, refined soup with depth, sweetness, and elegance. It shows how roasting vegetables brings layers of flavor to a simple, comforting dish.
Print
Roasted Carrot and Onion Soup with Cream Swirl
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
- Diet: Vegetarian
Description
A velvety roasted carrot and onion soup finished with a swirl of cream for richness. This comforting soup is both simple and elegant, ideal for chilly days.
Ingredients
Units
Scale
- 1 lb carrots, peeled and chopped
- 2 large onions, peeled and quartered
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1/2 tsp ground cumin (optional)
- 4 cups vegetable broth
- 1/2 cup heavy cream (plus more for garnish)
- Fresh thyme or parsley for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Place chopped carrots and quartered onions on a baking sheet. Drizzle with olive oil, season with salt, pepper, and cumin if using. Toss to coat evenly.
- Roast for 30–35 minutes, stirring halfway, until vegetables are tender and slightly caramelized.
- Transfer roasted vegetables to a large pot. Add vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Stir in the heavy cream and heat through gently without boiling.
- Serve hot with a swirl of cream and garnish with fresh herbs if desired.
Notes
- For a vegan version, use coconut milk or a plant-based cream alternative.
- You can roast garlic cloves along with the vegetables for extra flavor.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 8g
- Sodium: 580mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 25mg
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