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Easy Roasted Carrot Soup Recipe

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Lately it’s not unusual for me to start my day with trying to mask the physical manifestations of the sleep-deprived. But let’s face it—concealer is for dabbling, not for smearing over the ever-expanding darks circles under my eyes.

Roasted Carrot Soup via Bakers Royale

I’m not going to complain and whine about how I am knee deep in newborn parenthood, since amazingly, the little dude sleeps through the night.

Roasted Carrot Soup from Bakers Royale

Nope—I’m going to whine about how this post-pregnancy thing is—Out. Of. Whack. I want to know who put all my post-pregnancy hormones into a blender and then shot me up with that jumbled mess. A mess that is causing everything I do to come out stumbled and messy—I’m having to repeat my work, my efforts, basically all of my “doings”. Not a good thing for an impatient person like me.

Roasted Carrot Soup by Bakers Royale

Along with that, it’s apparently put my creative mind on pause. And put my dessert making at a slow down—as evident by my recent non-dessert like posts.

I’m in need of a massive reset. Until then, enjoy this easy-to-make roasted carrot soup. I’l be back on track with desserts next week.

Roasted Carrot Soup via Bakers Royale 210x260

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Easy Roasted Carrot Soup Recipe

Yield: 6-8 servings

Ingredients:

  • 2 lbs. carrots
  • 6 tablespoons unsalted butter, divided use
  • 4 cups chicken or vegetable broth
  • 6 large sage leaves
  • 1/2 yellow onion (5 oz)
  • 3 garlic cloves
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • salt and pepper

Optional

  • 2 cups chickpeas, roasted
  • 3/4 cups sliced almonds, toasted

Directions:

Heat oven to 425 degrees.

  1. Melt 3 tablespoons of butter in microwave. Toss carrots with melted butter and season with salt and pepper to taste. Placed seasoned carrots on a bakesheet and roast until tender, about 20-25 minutes. Transfer carrots to blender and add in broth and blend until smooth; set aside
  2. Place the remaining 3 tablespoons of butter in a skillet and melt. Add in sage leaves and onion, cook until onions become transulcent. Add in garlic and cook until just brown. Remove from heat. Add to blender and blend with carrot mixture until smooth and well combined.
  3. Divide soup evenly among bowls and garnish with roasted chickpeas and toasted almonds.

NOTES:

  • Soup can be made three days ahead and kept refrigerated. In fact this is one of those recipes that becomes more flavorful as it ages.
  • To roast chickpeas: Toss 15oz. of chickpeas (if using canned chickpeas, make sure to drain, rinse and pat dry) with 2 tablespoons olive oil, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt. Transfer to a bake sheet and roast for 30 -40 minutes at 400 degrees or until crisp. This can be made up to two days ahead and stored in resealable plastic bag.
  • To toast sliced almonds: Place sliced almonds on a bakes sheet and toast for 5-7 minutes or until almonds start to brown at 375 degreees F. This can be made up to two days ahead and stored in a resealable plastic bag.

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Comments

  1. Sounds like things are a little bit in flux for you. I think EVERY new mom, first time or otherwise, has been there. I wasn’t blogging when my daughter was a newborn but I have no idea how anyone does and I am beyond impressed that you’re even cooking and posting! Bravo! (I couldn’t have done that in a million years!)

    And this soup is beautiful – pinned!

  5. Ugh. Hope the hormones work themselves out for you, that is rough! But seriously, this soup sounds awesome. AND the photos are drop dead gorgeous!

  6. Sorry to hear about everything going on. It will come around. In the meantime, this soup looks amazing and the photos are awesome.

  7. Aw, sorry to hear about all the stress- but it’s honestly not showing on here, this soup is stunning! The colors are gorgeous, and the chickpeas/almonds really take it over the edge!

  10. I hope you get some time to rest! I’m sure you need it! However, this soup is absolute perfection. I love the simplicity and the crunchy topping. My kind of soup!

  13. um, I can’t even believe you are doing all this right now! Seriously every time I see a new creation from you I think you are super mom. Huge blessing that he sleeps. HUGE!!! hang in there, it will only get easier :) By the way- this soup is exactly the kind of food I love to eat- gorgeous.

  17. Ugh post-pregnancy hormones made me a crazy person. Happy! Sad. Happy! It was brutal. And I wasn’t trying to be creative or cook anything more complicated than toast. Be easy on yourself!
    Your soup looks delicious, and your photos are gorgeous, as always!

  18. I can’t even imagine juggling newborn+blog+hormones.

    This carrot soup has all the flavours I want in a carrot soup (especially the cumin and coriander, 2 of my favourite spices) :)

    Good luck! You can do it and you are 😉

  21. This sounds just delicious! Carrot is soup is one of my favorites, and I love how you’ve made it into a full meal with the addition of chickpeas. Yay!

  22. Oh… love roasted carrot soup! Haven’t tried it with chickpeas before, I bet that adds a creaminess to it! Looks perfect Naomi!

  25. this sounds like the perfect winter warmer!
    such a lovely combo of flavours, love the touch of sage!
    great photos as always :)

    Bec {Daisy and the Fox}

  26. I remember trying to make a key lime pie for Christmas, which was within a month of my first son being born. I totally messed it up, even though I’d made it a million times before. Hormones are the pits! I love what you’ve done with this soup, and the roasted chick peas look so delicious!

  27. I remember, albeit barely, at 6 weeks post birth I felt like a complete zombie the sleep deprivation was so bad. I had no clue what day it was, what time it was, what anything was. I was a mess. You don’t read about these things in parenting books or what to expect books. I think if you read about these things ahead of time no one would have kids. Those post partum hormones are insane to say the least. When kiddo number two was born it was just as bad and double diaper duty was almost the death of me. Not literally, but I was at critical mass and needed a reset badly. I think that is why I hung up my blog for a while. Something needed to go away for a while and since my kids weren’t my blog sat for a couple years. Major props to you to post a gorgeous simple recipe and fingers crossed those hormones subside quickly. Hugs to you.

  29. I call that the 4th trimester – it exists! But, I love your savory stuff… keep it comin’!

    P.S. He sleeps through the night… count your blessings! 😉 xo

  31. The fact that you can put two coherent sentances together while sleep deprived and jumbled is amazing in and of itself. This soup rocks and is a testament to your creative genius even while zombie-like :)

  32. Adjusting to a new baby is so very hard. In other news THE TEXTURE OF THAT BACKGROUND IS INCREDIBLE.

  33. Girl, I feel you! When I had Kash I felt like an absolute basket case. I have always been really organized, had a clear path for my creative projects, and was focused. Post pregnancy for me was a little ADD, wrapped up with crazy hormones, and a dash of spontaneous crying whenever my eyes felt the need. I swear to you it passes. As far as that soup is concerned it sounds AMAZING! I think I may add it to this week’s meal plan at our house.

  34. This recipe and photography is proof that you’re powering through all the topsy-turvy goodness of new baby life with aplomb. Simple, beautiful, classic. It’s 90 degrees here, but, regardless, my carrots are coming in nicely and soup is kinda my thing. Thanks for the in-the-very-near-future recipe!

Naomi Robinson

Avatar for Naomi RobinsonWelcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other. More about Naomi »

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