Roasted Carrot Soup

This warm and comforting soup is perfect for a chilly winter day. This Roasted Carrot Soup is made from carrots roasted in the oven along with tomatoes, onion, and garlic, seasoned with cumin, salt, paprika powder, and a drizzle of olive oil. Enjoy this soup with your sandwich or enjoy it with your dinner as a side dish.


  • Ingredients:
  • 2 pounds carrots about 8 large carrots, sliced
  • 1 large onion sliced
  • 2 tablespoons olive oil
  • salt to taste
  • freshly ground black pepper 
  • 1 teaspoon cumin 
  • 1 teaspoon paprika powder
  • 4 large tomatoes quartered 
  • 2 cloves of garlick chopped
  • 4 cups stock


Preheat the oven to 425 degrees F.

Place the carrots, onions and tomatoes in a large baking sheet.

Add the garlic, drizzle with olive oil, salt, pepper, cumin and paprika.

Toss until evenly coated  and let it roast for 23 – 40 minutes.

Working in batches blend the vegetables with the stock and puree until smooth. Taste and adjust the flavors.

Pour it in a large stock pan and and serve the soup in bowls.

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