A creamy roasted carrot soup recipe loaded with warm herbs and spices like nutmeg, ginger, and rosemary. Perfect for soup season!
It’s soup season and it you know us you know we love soup season. Okay, maybe just one of us loves soup season. Regardless if you’re a fan of cooler weather or not, we know you’ll be a fan of this delicious soup.
Packed with roasted carrots that are cooked in cozy flavours like ginger, nutmeg, and rosemary. This soup is not just delicious, it’s packed with good-for-you ingredients – great for keeping your immune system strong this season. Enjoy as a nice lunch or alongside a holiday dinner, it will be love at first slurp.

Why you’ll love this recipe:
- Packed with good-for-you ingredients.
- Will keep you cozy all season long.
- Quick and easy to whip together.
Top tips for making a creamy roasted carrot soup:
- Prep your ingredients ahead of time. Soup can move fairly quickly and requires accurate timing. We like to ensure that all of our ingredients are prepped before we start any cooking.
- Use a high-speed blender for a creamy consistency. For the creamiest consistency transfer the cooked soup to a high-speed blender and blend until smooth. Alternatively you can use an immersion blender.
- Have fun with your veggies. Don’t have enough carrots? Throw in some other veggies like sweet potato or bell pepper. Have some veggies about to go bad? Add them to your soup. Just remember that if you add additional vegetables you may need to adjust the amount of liquid in your soup for your desired consistency.

Recipe FAQ:
How do I make my soup smooth?
We will always recommend a good high-speed blender. We’ve had our Vitamix for years and it truly is a game changer for creamy soups. However we’ve also heard good things about Blendtec and Ninja blenders. If you don’t have a blender you can also use an immersion blender, but we don’t find we get the creamiest results with them.
Can I make this soup with leftover cooked carrots?
Yes! This is the perfect recipe for some leftover cooked carrots. If you need a bit more veggies you can always roast additional ones, but if you have enough roasted carrots (or other veggies) for this recipe we recommend giving them a quick reheat then making this recipe as instructed.

Other vegan soup recipes you’ll love:
- Creamy Cabbage Soup
- Creamy Miso Sweet Potato Soup
- Smoky Butternut Squash Soup
- Creamy Tomato Soup
- Vegan Kimchi Soup
Creamy Roasted Carrot Soup
Ingredients
- 4 medium carrots
- 2 shallots
- 2 tbsp olive oil
- kosher salt, to taste
- pepper, to taste
- 1 tsp ground nutmeg
- 1 tsp ginger powder
- 1 tsp garlic powder
- 2 sprigs fresh rosemary, roughly chopped
- 2 cups vegetable broth
- 1 cup non-dairy milk
Instructions
- Preheat oven to 400°F and line a baking sheet with a silicone baking mat or parchment paper.
- Chop carrots and shallots into 1 inch pieces then place on the lined baking sheet.
- Top the carrots and shallots with olive oil, salt, pepper, nutmeg, ginger, garlic and fresh rosemary. Toss to coat.
- Bake the carrot mixture in the preheated oven for 25-30 minutes or until fork tender.
- Once the carrots are fork tender remove from the oven and let cool for 5-10 minutes.
- Add cooked carrot mixture to a high-speed blender along with vegetable broth and non-dairy milk (we use soy). Blend until smooth. Add more liquid if you'd like the soup to be thinner.
- Serve warm with a sprinkle of rosemary and top with quality olive oil.
Video
Pin it for later:
