Easy Roasted Carrot Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky roasted carrot soup with warm spices like turmeric, cumin, and coriander. Bright lemon and fresh parsley round out the bold flavors. A comforting, vegetable-forward main or soup course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pounds Carrots (peeled and cut into chunks diagonally)
- 1 Vidalia onion (cut into quarters)
- 1 head Garlic
- 3 tbsp Olive oil
- ½ tsp Turmeric
- 1 tsp Paprika
- 1 tsp Cumin
- ½ tsp Coriander
- 1 tsp Kosher salt
- ¼ tsp Black pepper
- 5 cups Vegetable broth (or water)
- 1 Lemon (juiced)
- 1/2 cup Parsley (chopped )
- 1 tbsp Aleppo pepper (garnish)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 949mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 603mg
- Calcium
- 87mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 949MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.