This roasted carrot soup is perfectly creamy and filled with complex flavors. It’s roasted carrots and onions, tahini, ginger, and cumin blended until smooth, then topped with crispy chickpeas. It’s simple to make, perfect for freezing, and it’s ready in under an hour!
If you’ve been eyeing a bag of carrots in your fridge and wondering what to do with them, this cozy carrot soup is your answer. It’s the kind of comforting, flavorful meal I love making on cooler days, when something warm and hearty just feels right.
I roast the carrots and onion in olive oil to bring out their natural sweetness, then blend them with broth, tahini, fresh ginger, and warm spices like paprika and cumin. The tahini gives the soup a beautifully creamy texture, while the ginger adds a subtle zing that keeps each spoonful interesting.
To finish, I top each bowl with crispy chickpea croutons made from roasted chickpeas tossed with olive oil, nutritional yeast, garlic powder, and sea salt. This soup is perfect for meal prep—I’ll make a big batch, enjoy some right away, and freeze the rest for easy lunches or weeknight dinners.
What to serve with roasted carrot soup
Enjoy this creamy carrot soup for lunch or a light dinner. To make it a heartier meal, serve it with a slice of sourdough bread and my homemade butter or some garlic toast .
In place of chickpea croutons, also try our mini soup croutons !
Store and freeze
How long does it last in the refrigerator? This soup will keep for 4 days when stored in a covered container in the fridge.
Can I freeze it? Definitely! This is a great recipe to make ahead, and it freezes well. Simply store it in a covered container or silicone bag (I love Stasher bags ) and freeze for up to 3 months.
Roasted Carrot Soup Recipe
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Ingredients
Creamy Roasted Carrot Soup
- ▢ 1 ½ lb carrots (thinly sliced)
- ▢ 1 medium onion (quartered)
- ▢ 1 tablespoon olive oil
- ▢ 3 cups chicken broth (can substitute vegetable broth)
- ▢ ¼ cup tahini
- ▢ 1 tablespoon chopped ginger
- ▢ ½ teaspoon EACH: paprika and cumin
- ▢ 2 teaspoons sea salt (more to taste)
- ▢ Minced parsely (to serve)
Crispy Chickpea Croutons
- ▢ 14 ounce can chickpeas (drained and rinsed)
- ▢ 1 tablespoon EACH: olive oil and nutritional yeast
- ▢ ¼ teaspoon EACH: garlic powder and sea salt
Instructions
- Preheat the oven to 425 degrees. Place the carrots and onions on a large baking sheet and toss with the oil. Roast in your oven for 35-40 minutes, mixing them halfway, through. 1 ½ lb carrots, 1 medium onion, 1 tablespoon olive oil
- Rinse then dry the chickpeas (a salad spinner works well!) then transfer them to a baking sheet. Toss with the oil, nutritional yeast, garlic powder, and sea salt. Pop them into your oven with the carrots and let them roast for 35-40 minutes, or until they are crispy. 14 ounce can chickpeas, 1 tablespoon EACH: olive oil and nutritional yeast, ¼ teaspoon EACH: garlic powder and sea salt
- When the carrots and onions have finished roasting, place them in a blender with broth, tahini, ginger, paprika, cumin, and sea salt. Blend on high until smooth. 3 cups chicken broth, ½ teaspoon EACH: paprika and cumin, 1 tablespoon chopped ginger, ¼ cup tahini, 2 teaspoons sea salt
- Pour the soup into a medium-sized pot and bring to a simmer.
- Serve the soup topped with the crispy chickpeas and a little minced parsley. Minced parsely
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Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Roasted Carrot Soup Recipe
Ingredients
Creamy Roasted Carrot Soup
- 1 ½ lb carrots , thinly sliced
- 1 medium onion , quartered
- 1 tablespoon olive oil
- 3 cups chicken broth , can substitute vegetable broth
- ¼ cup tahini
- 1 tablespoon chopped ginger
- ½ teaspoon EACH: paprika and cumin
- 2 teaspoons sea salt , more to taste
- Minced parsely , to serve
Crispy Chickpea Croutons
- 14 ounce can chickpeas , drained and rinsed
- 1 tablespoon EACH: olive oil and nutritional yeast
- ¼ teaspoon EACH: garlic powder and sea salt
Instructions
- Preheat the oven to 425 degrees. Place the carrots and onions on a large baking sheet and toss with the oil. Roast in your oven for 35-40 minutes, mixing them halfway, through. 1 ½ lb carrots, 1 medium onion, 1 tablespoon olive oil
- Rinse then dry the chickpeas (a salad spinner works well!) then transfer them to a baking sheet. Toss with the oil, nutritional yeast, garlic powder, and sea salt. Pop them into your oven with the carrots and let them roast for 35-40 minutes, or until they are crispy. 14 ounce can chickpeas, 1 tablespoon EACH: olive oil and nutritional yeast, ¼ teaspoon EACH: garlic powder and sea salt
- When the carrots and onions have finished roasting, place them in a blender with broth, tahini, ginger, paprika, cumin, and sea salt. Blend on high until smooth. 3 cups chicken broth, ½ teaspoon EACH: paprika and cumin, 1 tablespoon chopped ginger, ¼ cup tahini, 2 teaspoons sea salt
- Pour the soup into a medium-sized pot and bring to a simmer.
- Serve the soup topped with the crispy chickpeas and a little minced parsley. Minced parsely
