Some days call for a bowl of something warm, vibrant, and soul-soothing, and this Spiced Carrot Soup delivers every time. It’s a recipe that transforms humble carrots into a velvety, flavor-packed dish with just the right kick of spice. Whether it’s a chilly spring evening or a rainy afternoon, this soup feels like a hug you can sip. Plus, it’s easy to make, budget-friendly, and endlessly adaptable—let’s get cooking!
The star here is, of course, the carrots—about 2 pounds of them, peeled and chopped into chunks. I love their natural sweetness, which gets a boost from roasting, but you can skip that step if you’re short on time. Toss them with a drizzle of olive oil, salt, and pepper, and roast at 425°F for 25-30 minutes until they’re tender and slightly caramelized. If you’re stovetop-only, no worries—they’ll still shine. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add a diced onion and cook until soft and golden, about 5 minutes, then toss in 2 minced garlic cloves for another minute of fragrance.
Now, add your carrots (roasted or raw) and sprinkle in the spices: 1 teaspoon of ground cumin, ½ teaspoon of smoked paprika, and a pinch of red pepper flakes for a gentle heat. Stir to coat the veggies, letting the spices toast for a minute—they’ll wake up the whole dish. Pour in 4 cups of vegetable stock (or chicken, if you prefer), bring it to a boil, then lower the heat and simmer for 20-25 minutes until the carrots are fall-apart soft. If you didn’t roast them, this might take a bit longer, but patience pays off.
Once everything’s tender, it’s time to blend. An immersion blender is my best friend here—smooth it right in the pot until it’s silky. If you’re using a regular blender, work in batches and be careful with the hot liquid. Taste and adjust with salt and pepper, then stir in a splash of coconut milk (about ½ cup) or heavy cream for richness. A squeeze of fresh orange juice—half an orange does it—adds a bright, unexpected lift that balances the spices perfectly.
