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How to Make the Best Cozy Fall Carrot Soup
Allison Bryant

Cozy Fall Roasted Carrot Soup

Experience the ultimate seasonal comfort with this velvety, nutrient-dense carrot soup. By roasting fresh carrots to caramelize their natural sugars, we unlock a depth of flavor that is both earthy and sweet. Infused with warm coriander and cumin, then finished with a touch of butter and lemon for brightness, this soup is a masterpiece of clean, anti-inflammatory eating that feels luxurious and deeply satisfying on a crisp autumn day.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Modern Fusion
Calories: 195
Ingredients Method Notes

Ingredients
  

  • 2 pounds fresh carrots, peeled and sliced
  • 3 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 4 cups vegetable broth
  • 1 tablespoon unsalted butter
  • 1 teaspoon fresh lemon juice
  • Salt and black pepper to taste

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Toss the sliced carrots with 1.5 tablespoons of olive oil and a pinch of salt on a baking sheet.
  3. Roast for 25-30 minutes until the carrots are tender and slightly charred at the edges.
  4. In a large pot, heat the remaining olive oil over medium heat and sauté the onion until translucent.
  5. Add the minced garlic, coriander, and cumin, cooking for 1 minute until fragrant.
  6. Add the roasted carrots and vegetable broth to the pot, bringing to a simmer for 10 minutes.
  7. Use an immersion blender to process the soup until completely smooth and velvety.
  8. Stir in the butter and lemon juice just before serving to finish the profile.

Notes

For a nuttier flavor, you can toast the coriander and cumin seeds before grinding. Store in an airtight container in the refrigerator for up to 4 days. This soup freezes beautifully.