A velvety roasted carrot and onion soup with a swirl of cream (or coconut cream), enhanced by herbs and a touch of sweetness. Simple yet elegant—great as an appetizer or light meal.

Why You’ll Love This Recipe

Natural sweetness from roasted carrots
Smooth, creamy texture without heaviness
Elegant presentation with cream swirl
Easy to make vegetarian or vegan
Flexible with herbs and seasonings

Ingredients

Carrots, peeled and chopped
Onions, cut into wedges
Olive oil
Garlic cloves
Vegetable broth
Fresh thyme or rosemary
Salt and pepper
Heavy cream, coconut cream, or Greek yogurt
Optional: a pinch of ground ginger or nutmeg

Directions

Roast veggies: Preheat oven to 200 °C (400 °F). Toss carrots, onions, and garlic with olive oil, salt, and pepper. Roast until tender and caramelized (25–30 minutes).
Simmer: Transfer roast to a soup pot, add broth and herbs. Simmer 5–10 minutes to let flavors meld.
Blend: Remove herbs, then purée until smooth using an immersion blender or stand blender (in batches).
Finish: Stir in cream or alternate, adjust seasoning.
Serve: Ladle into bowls and garnish with a swirl of cream and fresh herbs.

Servings & timing

Servings: 4
Prep time: 10 minutes
Roast + simmer time: 30 minutes
Total time: ~40 minutes

Variations

Use sweet potatoes or butternut squash for variety
Make it spicy with red pepper flakes
Omit dairy and use coconut cream for vegan
Garnish with toasted seeds or crispy onions

Storage / Reheating

Store refrigerated for up to 4 days
Reheat gently over low heat
Freeze in portions for up to 2 months

FAQs

Can I skip roasting? You can sauté instead, but you lose depth of flavor.
What kind of onions work best? Yellow or sweet onions roast well.
Can I use milk instead of cream? Yes, for lighter soup—adjust thickness accordingly.

Conclusion

Roasted Carrot and Onion Soup with Cream Swirl is a warm, refined soup with depth, sweetness, and elegance. It shows how roasting vegetables brings layers of flavor to a simple, comforting dish.

Roasted Carrot and Onion Soup with Cream Swirl

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A velvety roasted carrot and onion soup finished with a swirl of cream for richness. This comforting soup is both simple and elegant, ideal for chilly days.

Author: Emma Harper
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Soup
Method: Roasting, Blending
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 lb carrots, peeled and chopped
2 large onions, peeled and quartered
2 tbsp olive oil
Salt and pepper, to taste
1/2 tsp ground cumin (optional)
4 cups vegetable broth
1/2 cup heavy cream (plus more for garnish)
Fresh thyme or parsley for garnish (optional)

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Instructions

Preheat oven to 400°F (200°C).
Place chopped carrots and quartered onions on a baking sheet. Drizzle with olive oil, season with salt, pepper, and cumin if using. Toss to coat evenly.
Roast for 30–35 minutes, stirring halfway, until vegetables are tender and slightly caramelized.
Transfer roasted vegetables to a large pot. Add vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
Stir in the heavy cream and heat through gently without boiling.
Serve hot with a swirl of cream and garnish with fresh herbs if desired.