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Roasted Carrot And Tomato Soup

Roasted Carrot And Tomato Soup

Shika
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup / Starter / Light Lunch
Cuisine Fusion
Servings 4
Calories 145 kcal

Equipment

  • Baking tray
  • Parchment paper
  • Large pot or Dutch oven
  • Blender (immersion or regular)
  • Knife and chopping board
  • Ladle

Ingredients
  

  • 4 medium carrots peeled and chopped
  • 4 ripe tomatoes halved
  • 1 large onion sliced
  • 4 garlic cloves peeled
  • 2 tbsp olive oil
  • 3 cups vegetable broth
  • ½ tsp cumin powder
  • ½ tsp smoked paprika
  • Salt and black pepper to taste
  • Fresh basil or parsley for garnish
  • Optional: 1 tbsp cream or coconut milk for extra richness

Instructions
 

Roast The Vegetables

  • I start by preheating the oven to 400°F (200°C). Then I line a baking tray with parchment paper, spread out the carrots, tomatoes (cut side up), onions, and garlic. I drizzle them with olive oil and season with a pinch of salt and pepper. I roast them for about 25–30 minutes, until the carrots soften and the edges begin to caramelize.

Simmer The Soup Base

  • In a large pot, I heat a teaspoon of olive oil and add the roasted vegetables. I pour in the vegetable broth and bring it to a gentle boil. I stir in cumin and smoked paprika, then let everything simmer for another 10 minutes so the flavors meld beautifully.

Blend Until Smooth

  • I use an immersion blender to puree the soup directly in the pot, but a countertop blender works too. I blend until the soup turns velvety smooth. I adjust the salt and pepper to taste at this point.

Serve Warm

  • I ladle the soup into bowls and finish with a swirl of cream or coconut milk. I like to top it off with fresh basil or parsley and a dash of black pepper.

Notes

I always roast the vegetables until slightly caramelized. That golden edge is what makes this soup taste homemade and deeply flavorful. Skipping the roasting step simply won’t do this recipe justice.
Keyword Roasted Carrot And Tomato Soup