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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.

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)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. 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.
  3. Roast for 30–35 minutes, stirring halfway, until vegetables are tender and slightly caramelized.
  4. Transfer roasted vegetables to a large pot. Add vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
  5. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
  6. Stir in the heavy cream and heat through gently without boiling.
  7. Serve hot with a swirl of cream and garnish with fresh herbs if desired.

Notes

  • For a vegan version, use coconut milk or a plant-based cream alternative.
  • You can roast garlic cloves along with the vegetables for extra flavor.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://tastyera.com/roasted-carrot-and-onion-soup-with-cream-swirl/