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Roasted Carrot Soup with Honey and Thyme

Roasted carrot soup gets its deep, sweet flavor from carrots and onion roasted until very tender and browned at the edges. Blended smooth with thyme, honey, and a swirl of heavy cream, it makes a comforting bowl with a gentle savory-sweet finish.
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Prep Time 15 minutes
Cook Time 53 minutes
Total Time 1 hour 8 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb carrots peeled and cut into 1 1/2-inch pieces
  • 1 yellow onion medium, cut into 1-inch wedges
  • 3 cloves garlic unpeeled
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 4 cups vegetable broth
  • 1 tsp dried thyme
  • 1 tbsp honey
  • 0.5 cup heavy cream

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 immersion blender

Method
 

  1. Heat the oven to 425°F.
  2. Toss the carrots, onion, garlic, olive oil, salt, and pepper on an 18x13-inch rimmed baking sheet, then spread them in a single layer.
  3. Roast for 35–45 minutes, turning the vegetables once, until the carrots are very tender and browned at the edges.
  4. Transfer the vegetables to a 5-quart pot.
  5. Squeeze the roasted garlic out of its skins into the pot.
  6. Add the broth, thyme, and honey to the pot.
  7. Bring to a simmer over medium-high heat, then simmer for 5 minutes.
  8. Puree the soup with an immersion blender until smooth.
  9. Stir in the heavy cream and warm gently for 2–3 minutes without boiling.

Notes

For the smoothest texture, puree thoroughly before adding the cream. Refrigerate leftovers for up to 4 days; freeze without the cream for up to 3 months, then add the cream when reheating. For a dairy-free version, use full-fat coconut milk in place of the heavy cream.