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Roasted Carrot Soup

Fall in a bowl! All you need is the oven and a blender to create this warm, creamy, comforting soup, and the entire family can enjoy it throughout the week as a snack, lunch, or dinner.

Few meals say “fall” more than a hearty, comforting bowl of soup. I love to curl up with a mug of warm soup made with roasted root vegetables, and while I most often use squash like butternut, acorn, or delicata, I wanted to mix things up a bit (I also had a ton of carrots in my latest Misfits Market box).

This vibrant Roasted Carrot Soup has a unique flavor profile and everyone in our home is loving it. The carrots are sweet and toasty after roasting in the oven. This, along with the sharpness of the ginger, the tanginess of the mustard, and the nuttiness of the coconut milk, comes together perfectly into a savory, decadent, velvety soup.

Blended until smooth, it’s perfect for bébé , and we’ve also been enjoying it topped with toasted nuts and pomegranate seeds. It’s nutrient-packed, nutritious comfort food for the entire family, and it’s here just in time for the cold winter months that are quickly arriving! If you make this recipe, be sure to share by tagging @threebirdsonstove on IG!

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 6-8


10 carrots, peeled and roasted (see below)

1/2 cup low-fat coconut milk

2.5 cups bone broth or miso broth

1 teaspoon Dijon mustard

1 teaspoon honey

1 tablespoon extra virgin olive oil

1/4 teaspoon garlic powder

1 teaspoon grated ginger

S + P to taste


  1. Roast the carrots: line a sheet pan with parchment paper, drizzle and toss the carrots in olive oil, S + P (add as desired), and bake for 40 minutes, shaking the pan to shuffle the carrots halfway through.

  2. Once the carrots are roasted, add them to the blender with the remaining ingredients.

  3. Blend until smooth. Add S + P as needed. Serve immediately or store in the fridge for up to a week. Top with pomegranate + pumpkin or sunflower seeds for some extra texture. Yum!


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