Roasted Carrot and Cumin Soup Recipe

Roasted Carrot and Cumin Soup is a smooth, rich carrot soup with deep roasted flavour and gentle spice. It’s earthy, warming and perfect when you want something simple but satisfying.

Roasted Carrot and Cumin Soup is one of those recipes that fits almost any situation — quick weekday lunch, starter before a bigger meal, or a way to use up those carrots sitting at the back of the fridge. It’s simple to make but full of depth thanks to roasted vegetables, toasted cumin and a touch of cream.

If you’ve ever wondered how to make Roasted Carrot and Cumin Soup that actually tastes like something from a proper kitchen, not a carton, this version is it. It’s especially good through autumn and winter, when root veg is at its best and a bowl of hot soup feels right. The cumin gives a quiet warmth that makes the whole thing feel balanced and a bit special — without needing to buy anything fancy.

Ingredients for Roasted Carrot and Cumin Soup

Here is what you need to cook this amazing soup. Of course, the carrots are the main ingredients in here, but to help those humble vegetables shine, I usually add some more vegetables, in lesser amount.

So, here is the list. Probably, most of the items are already in the pantry or in the fridge!

• Carrots – The foundation. When roasted, they develop a deeper, sweeter taste that gives the soup its character. We can boil, but the taste when roasting would be much deeper and more satisfying.
• Onion – Adds body and that savoury background flavour. When it’s roasted well, it softens and becomes almost sweet.
• Celery ribs – Helps balance out the sweetness of the carrots. It’s subtle, but it stops the soup from being one-dimensional. Leeks are great substitution for celery.
• Parsnip – Adds natural creaminess and a slightly nutty note. It blends beautifully and improves the texture. And again, when roasting - the whole palette of taste changes!
• Garlic – Roasted garlic gives a smooth, mellow richness that blends right into the soup.
• Olive oil – Used for roasting. It helps vegetables brown evenly and adds light fruitiness.
• Ground cumin – Brings a warm spice that sits perfectly with the sweetness of the roasted carrots. Yep, we will need both types of cumin - ground and seeds.
• Butter – Used for frying the cumin seeds. It adds depth and richness to the base of the soup.
• Cumin seeds – Toasted until they pop. They add texture and that unmistakable cumin aroma. Do not be scared of them, might only sound fancy, but cumin seeds are available at major grocery stores, look for them in Herbs&Spices isle.
• Vegetable or chicken stock – The soup’s base. Either works — vegetable for a lighter soup, chicken for something richer. Homecooked is a luxurious, but for midweek dinner - use the cubes, would be ok.
• Double cream – Some cream at the end gives a velvety finish.
• Salt and pepper – Added carefully; since the stock may already have salt, it’s best to season at the end.

If you like a bit more spice, try adding a pinch of smoked paprika or a touch of ground coriander with the cumin. These work well without changing the core flavour of the soup.

Instructions - How to Make Roasted Carrot and Cumin Soup

This Roasted Carrot and Cumin Soup is very straightforward — roast, blend, season, serve. The flavour comes from taking a little care at each step.

1. Step 1: Preheat the oven to 200°C (180°C fan) / 400°F. Wash and peel the carrots and parsnip, then slice them into rounds. Cut the onion into wedges, celery into quarters, and halve the garlic cloves.

2. Step 2: Place everything in a large roasting tin. Drizzle with olive oil, add the ground cumin, a bit of pepper and just a small pinch of salt — go light, as your stock may be salty. Toss everything well so it’s evenly coated, then spread the veg out in a single layer. Roast for 20–30 minutes - (you know your oven better, mine is always too hot, so I am reducing the time), turning halfway through, until the vegetables are soft and lightly browned. Check with a fork.

3. Step 3: In a large pot, melt the butter and add the cumin seeds. Fry gently until they start to crackle and smell fragrant. Add all the roasted vegetables, stir to coat in the toasted cumin seeds, then pour in the stock. Use vegetable stock for a vegetarian version, or chicken for a richer taste. Bring to a gentle simmer.

4. Step 4: Add the double cream. Blend the soup with a hand blender until smooth and silky. Cover with a lid and let it rest for 5–10 minutes before serving — it helps the flavour settle and the texture even out. Serve hot with toasted cumin seeds, pumpkin or sunflower seeds, and a drizzle of cream. Some crust alongside would be nice.

How to Serve and How to Store

Serve this Roasted Carrot and Cumin Soup hot, ideally with something to dip — a slice of sourdough, seeded bread, or even a bit of naan works well. A swirl of cream or yoghurt on top adds richness, and toasted seeds give crunch. It’s also great served in mugs as a casual starter for gatherings. Don't waste oven time (and electricity) while roasting veggies for soup, and make those Roasted Red Onions or Summer-reminding Roasted Vegetables.

To store, let the soup cool fully, then keep it in an airtight container in the fridge for up to four days. It reheats easily on the hob. If you want to freeze it, do so before adding the cream — add that after reheating so the texture stays smooth. It keeps frozen for about three months.

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Roasted Carrot and Cumin Soup

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Roasted Carrot and Cumin Soup is a rich, creamy soup made with roasted root vegetables, toasted cumin seeds, and a touch of double cream. It’s simple to prepare and perfect for chilly days or light lunches.

Ingredients

• 4–5 large carrots
• 1 onion
• 2 celery ribs
• 1 parsnip
• 3–4 garlic cloves
• 2 tablespoon olive oil
• 1 tablespoon ground cumin
• Knob of butter (around 3 tbsp)
• 2 tablespoon cumin seeds
• 1 litre vegetable or chicken stock
• 100 ml double cream
• Salt and pepper

Instructions

1. Preheat the oven to 200°C (180°C fan) / 400°F. Wash and peel the carrots and parsnip, then chop them into rounds. Cut the onion into wedges and the celery into quarters. Halve the garlic cloves, leaving the skin on. Place all vegetables into a large roasting tin.
2. Add olive oil, ground cumin, a bit of pepper and a small pinch of salt. Toss everything so the vegetables are evenly coated. Spread them out in one layer and roast for 20–30 minutes, turning halfway through, until soft and lightly coloured.
3. Melt the butter in a large pot. Add the cumin seeds and fry gently until they crackle. Tip in the roasted vegetables, stir to coat, then pour in the stock. Bring to a gentle simmer.
4. Add the double cream and blend until smooth using a hand blender. Let the soup rest under the lid for 5–10 minutes before serving. Garnish with toasted seeds or a drizzle of cream.

Notes

• Use both ground and whole cumin for best flavour.
• Taste before adding extra salt — stock can be salty.
• Let the soup rest before serving for a more balanced flavour.