Creamy Roasted Carrot Soup with Crispy Chickpea Croutons

This roasted carrot soup is perfectly creamy and filled with complex flavors. It's roasted carrots and onions, tahini, ginger, and cumin blended until smooth then topped with crispy chickpeas. It's simple to make, perfect for freezing, and it's ready in under an hour!

If you're looking for a new way to cook with carrots, try our carrot top pesto with oven roasted carrots and creamy carrot pasta sauce.

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If you've been staring at a bag of carrots in your fridge wondering what to do with them, here's your sign! This cozy carrot soup recipe is perfect for cooler temperature days. It's hearty, jam-packed with nutrition, and full of flavor.

To make it, we simply roast the carrots and onions in the oven to bring out their sweetness and flavor. Add them to your blender along with the other soup ingredients, then warm it up on the stove. Top each bowl with some crispy chickpea croutons, and a few fresh pepper grinds, and serve!

It's gluten-free, easy to make vegan, and perfect for meal prepping. Make a big batch, eat some for dinner, and freeze the rest for quick lunches or weeknight meals.

Roasted carrot soup ingredients

Here's what you'll need to make this creamy roasted carrot soup:

• Carrots – the humble carrot is the star ingredient in this soup, and roasting them brings out their sweetness and flavor.
• Onion – roast them along with the carrots for a sweet caramelized flavor.
• Olive oil – or another neutral oil for roasting.
• Chicken broth – or vegetable broth works great, too.
• Tahini – adds lots of creaminess without the dairy! It's also an extremely nutritious food that's high in iron and calcium.
• Ginger – fresh ginger adds a warm zing to this creamy soup.
• Seasonings – paprika and cumin make this soup more interesting in a subtle way.
• Sea salt – to enhance all the flavors.
• Parsley – minced, for garnish.

Here's what you'll need to make the crispy chickpea croutons:

• Chickpeas – drain and dry your chickpeas well to make them extra crispy!
• Olive oil – for coating the chickpeas and helping the seasoning stick.
• Nutritional yeast – adds texture and a slightly “cheesy” taste.
• Garlic powder + sea salt – for seasoning.

How to make roasted carrot soup

This creamy roasted carrot ginger soup is cozy, healthy, and filling. It's also easy to make! Here's how it comes together:

1. To start, roast the carrots and onions. Toss them in a bit of olive oil and roast them until soft, giving them a little mix about halfway through.
2. Next, make the chickpea croutons. Dry them well and then toss them with oil, nutritional yeast, garlic powder, and sea salt. Pop them in your oven with the carrots and cook them until they're crispy.
3. When the carrots and onions are done, make the soup. Place them in a blender with broth, tahini, ginger, paprika, cumin, and sea salt. Blend until smooth!
4. Heat the soup in a pot on the stove.
5. Serve it in bowls topped with crispy chickpeas and a little minced parsley.

Full recipe instructions are in the recipe card below.

FAQS

What to serve with roasted carrot soup

Enjoy this creamy carrot soup for lunch or a light dinner. To make it a heartier meal, serve it with a slice of sourdough bread and our homemade butter, a salad, or a protein main.

In place of chickpea croutons, also try our mini soup croutons!

Salads that go well with this roasted carrot soup

• Pumpkin Spinach Salad with Maple Pumpkin Dressing
• Crispy Kale Salad with Roasted Beets
• Kale Apple Salad

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