This Roasted Carrot Soup recipe is topped with a Middle Eastern spice mix is a comforting and nourishing bowl. Wholesome roasted carrots blended into a cozy soup in under 30 minutes.
Roasted Carrot Soup recipe with Za’atar (a Middle Eastern spice blend) is the direct result of me being that person in the grocery store buying giant bags of whatever produce is on sale. Produce that looks like it’s in prime condition of course. Loaded with carrots and feeling like getting cozy with a bowl, I’m pretty sure my decision tree was on track the day I made this. It’s the recipe to make with lots of carrots on hand.
Carrots are always used as a flavour booster in braised or stewed dishes so why not have a flavour packed bowl of soup? Topped with a small dollop of yogurt or coconut milk and sprinkled with za’atar, I’m going to stay cozy with a bowlful of this roasted carrot soup recipe for many days to come.
I often wonder why a roasted carrot soup recipe isn’t more of a thing for families. Or maybe it is and I’ve missed the boat. It’s packed with Vitamin A, Vitamin K (so important for our little ones as Vitamin K supports building and keeping strong bones and clots blood, it’s what helps blood to clot when kids scrap their knees), and dietary fibre, and it tastes great.
If you want to keep this soup vegan, the swirl of Greek yogurt can be replaced by coconut cream or skipped if preferred.
If Za’atar feels like too much effort to hunt down, then some flaky sea salt and sesame seeds would work nicely. A pinch of flaky sea salt and about 1 teaspoon of sesame seeds should do the work.
Roasting the carrots in lieu of simmering them creates a flavour with more depth while leaving the texture silky smooth. I will say that the colour is not as vibrant orange as it would be without roasting them, but the gain in favour is worth it.
Once cooled, this soup will freeze for up to 3 months in an airtight container.
If you want an extra decadent soup, replacing some of the broth with coconut milk would be out of this world. Much like this Beet, Ginger and Coconut Milk Soup or this sublime silky Squash Soup with Herbed Quinoa.
Comforting and wholesome Roasted Carrot Soup recipe that's ready in about 30 minutes and is mostly hands off.
- 2 lbs carrots, peeled and roughly chopped
- 1 medium yellow onion, peeled and roughly chopped
- 2 cloves garlic, peeled
- 1 tbsp olive oil
- 2 tbsp za'atar or Middle Eastern Spice, divided
- 1/2-1 tsp sea salt
- 1/2 tsp black pepper
- 4 cups vegetable broth
- 1/4 cup Greek yogurt or coconut cream to dollop on top (optional)
Preheat oven to 375°F.
Toss carrots, onion, and garlic cloves with olive oil and 1 tbsp of spice. Season with salt and pepper. Bake for 20 minutes, or until carrots have softened.
Place roasted vegetables into a blender with broth (this may need to be done in batches) and blend on high until smooth. Place liquid in a sauce pot and heat over medium-high heat until warmed through and slightly simmering.
Serve with spare za'atar spice and yogurt / coconut cream if desired.