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Brown ceramic glazed bowl full of thick blended orange carrot soup. Tablecloth is a red satin fabric with flower and leaf designs, backdrop is the same in white. Background contains a silver spoon, fresh rosemary sprigs, and a small plate with bread, walnuts, and dried apricots.

Spiced Carrot Soup

Blended broth and carrots serve as a base to showcase a beautiful melody of warming spices, perfect to get you through the cold months.
5 from 1 vote
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Course Soup
Cuisine Andoran

Equipment

  • Blender or immersion blender
  • 5+ quart soup pot

Ingredients
  

  • 5 cups chicken broth or vegetable broth
  • 1 ½ lbs fresh carrots OR 3 cups leftover cooked carrots
  • 1 Tbsp oil (for roasting carrots)
  • 1 tsp table salt
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp ground cinnamon
  • ¼ tsp ground allspice
  • ⅛ tsp cayenne pepper
  • Plain yogurt or sour cream for garnish (skip for vegan/dairy-free)

Instructions
 

  • If using fresh carrots, heat oven to 400 degrees F. Wash carrots and slice into large pieces, 3-4 inches, then slice in half lengthwise (so the profile is a half-moon). Toss with a bit of oil and salt then roast for 30-40 minutes, stirring halfway through, until soft. Let cool.
  • In a food processor or blender, purée broth and cooled carrots until smooth.
  • Transfer to a large pot, stir in salt and spices, and cook over medium-high heat for 8 to 10 minutes.
  • Serve with a dollop of plain yogurt or sour cream and a sprinkle of ground pepper.
Tried this recipe?Let us know how it was!