Roasted Carrot Soup with Za’tar 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. 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 and sprinkled with za’tar, I’m going to stay cozy with a bowlful of this Roasted Carrot Soup with Za’tar for many days to come.
I often wonder why carrot soup 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. My kids are still slowly (ever so slowly) getting into soup, but they enjoyed a few sips of this in cups at a cooler temperature. It was a nice addition to our usual vegetable situation.
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. 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 found here.
Lucious, comforting, and mouthwatering Roasted Carrot Soup with Za'tar.
5 minPrep Time
25 minCook Time
30 minTotal Time
- 2 lbs carrots, peeled and roughly chopped
- 1 yellow (cooking) onion, peeled and roughly chopped
- 2 garlic cloves, peeled
- 2 tbsp olive oil
- 2 tbsp za'tar or Middle Eastern Spice, divided
- salt and pepper
- 4 cups / 1 litre vegetable or chicken broth
- 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'tar spice and yogurt.
Freezes well for up to 3 months.