Roasted Carrot Soup (Vegan + Easy Sheet Pan Soup!)

By Jessica Hylton - - Updated

This Roasted Carrot Soup tastes absolutely creamy, is loaded with flavour and is made in your oven! The ingredients are roasted then put right into your blender, so NO time is spent hovering over the stove. It’s the easiest soup you’ll ever make. It’s also vegan, gluten free and loaded with delicious healthy ingredients.

Overhead shot of roasted carrot soup in two blue bowls on blue cloth.

Today I guest lectured (!!) students taking a food styling course. Yes, what an amazing course, and was an amazing opportunity. I was so excited about this soup that it was my first example that I showed them, because well, this Roasted Carrot Soup is pretty much heaven on earth. After arriving home after the class, I opened the fridge, and had even more of this carrot soup.

I may turn orange. It would be totally worth it.

Close up of a ladle full of roasted carrot soup.

WHERE is Jessica and who is this soup addict?! After avoiding all soups my entire life except tomato bisque and my mother’s amazing pumpkin soup, I’ve been on a binge. A kick. I’m addicted. Soup has become my life. A bowl of warm comfort with my toes tucked into my favourite fuzzy slippers has become a thing. Hello hygge! With a slice of freshly made crusty bread and my favourite gold spoon, I have become a new woman.

I’m loving this woman, because she makes Roasted Carrot Soup. Specifically, roasted carrot soup with 5 cloves of roasted garlic, roasted onions, freshly grated ginger, creamy coconut milk, fresh lime juice and freshly made garam masala. Soup made on a SHEET PAN. I know, I know, what?!

Top down shot of carrot soup on a blue cloth with golden spoons on the side.

It’s true. I had an idea to roast the carrots for a little bit to get flavour (because, duh), then cook the onions, garlic and ginger on the stovetop, then add the carrots, the other ingredients, and simmer away, then to blend everything together. As I was getting my burner for the video however, I started to think that roasted the onion and garlic would be obviously better by being roasted. Except, that would leave the ginger alone in the stovetop…which is a waste. Uh, dilemma, right? Wrong.

In a very aha moment, I realized the only reason I would be putting the ingredients in the pot would be to heat the soup. Solution? Heat a separate liquid. It’s literally the least tedious thing you’ll do in this soup. Pop it in the microwave or even in a small pot on the stove at the almost end of the roasting process. Pour everything into the blender and voila!!

Roasted carrot slices on a baking tray.
The result? A soup I’ve been having for days on end. I’m not a leftovers kind of gal, and I’ve been going into the leftovers of this. It seems to keep tasting better and better. All the flavours meld together perfectly in this soup, in all the right ways. Roasting the vegetables brings out the sweet (yet savoury) side of the onions and the carrots, and the divine melt-in-your-mouth texture of the garlic. That plus garam masala, aka my favourite spice for vegetables like this and freshly grated ginger means a match made in heaven.

This is a soup you will not regret. 7 minutes of prep, and your oven and blender do all the work. Plus, talk about nutrition heaven. You’ll get loads of beta-carotene thanks to the carrots. You’ll also get anti-inflammatory properties thanks to the lime, garlic and the coconut oil. The coconut milk is loaded with fibre, your B vitamins and adds the perfect creamy touch to this soup, leaving you feeling comforted, satisfied and yet light. If you add turmeric, you’ll get even more added antioxidant and anti-inflammatory properties.

Roasted Carrot Soup – healthy and divinely creamy, like silk? Count me in.

A spoon in a bowl of carrot soup.

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:



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Overhead shot of two bowl of carrot soup on a table.

Roasted Carrot Soup (Vegan + Easy Sheet Pan Soup!)

This Roasted Carrot Soup tastes absolutely creamy, is loaded with flavour and is made in your oven! The ingredients are roasted then put right into your blender, so NO time is spent hovering over the stove. It's the easiest soup you'll ever make. It's also vegan, gluten-free and loaded with delicious healthy ingredients.
by: Jessica in the Kitchen
Prep Time 7 minutes
Cook Time 38 minutes
Total Time 45 minutes
Servings 4 servings
Course Soups
Cuisine American

Roasted Carrot Soup (Vegan + Easy Sheet Pan Soup!)

  • Roughly 1 pound 465g carrots, washed, dried and cut into 1/2 inch coins
  • 1 tablespoon coconut oil 13.05g
  • 1/2 tablespoon garam masala
  • 5 cloves garlic skins smashed but left on
  • 1/2 inch knob fresh ginger, peeled and minced or 1/2 teaspoon ground ginger 7g
  • 1/2 large white onion 100g to 150g, cut into quarters and separated (to prevent burning)
  • 3 cups great quality vegetable broth boiling hot*
  • 1 13.5 oz can 400g coconut milk
  • juice of one medium sized lime
  • 3/4 teaspoon sea salt


  • 1 teaspoon turmeric for health benefits
  • More ginger if desired
  • Pinch of cayenne or a scotch bonnet/habanero pepper added in for heat


Roasted Carrot Soup (Vegan + Easy Sheet Pan Soup!)

  • Preheat oven to 425 degrees F/218 degrees C.
  • On a large sheet pan prepared with a silicone mat, parchment or foil, add the carrots and the onions. Drizzle the olive oil over the vegetables and the garam masala. Season with a grinding of fresh sea salt and ground black pepper. Rub the seasonings and oil into the vegetables and spread out. Add the garlic in with the vegetables at this point.
  • Roast for 30 to 35 minutes, turning halfway, until veggies are roasted and carrots are fork tender.
  • Remove from oven and remove the skins from the garlic.
  • In a large blender, add all the remaining ingredients with the vegetables. Ensure that the broth is very hot. If you're not using large blender (holds at least 6 cups) then do this in increments.
  • Using the soup setting on your blender, or a very powerful blend option, blend until creamy and smooth. My blender automatically blends for about 3 minutes continuously.
  • Taste and add salt and pepper to taste if necessary.
  • Top with garnish (I used fennel fronds since I had in the fridge, but parsley, chives or dill work just as fine) and a pinch of cayenne for a bit of heat.
  • Serve into bowls and enjoy!
  1. This recipe is vegan and gluten free.
  2. The broth needs to be very hot so that if helps to break down the vegetables, and so that you can serve the soup right out of the blender. You can do this by heating it in the microwave or even on a stovetop if you’d like. I had just made very fresh boiling hot broth and used that.


Calories: 169kcal | Carbohydrates: 11.5g | Protein: 1.3g | Fat: 12.6g | Fiber: 2.5g | Sugar: 5.3g
by Jessica

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Recipe Rating


  1. Jeanette says:

    This is the best version of carrot soup I’ve made! I love the addition of Garam Masala, lime juice, and roasting the veggies. My family loves it too! I made it on Sunday then had to make it again today which is Friday! Thank you for creating such an amazing carrot soup!

  2. christine stacey says:

    could i make this in a soup maker?

    • Gavin | Jessica in the Kitchen says:

      Hi Christine! because the ingredients are roasted you should be able to make it in a soup maker. I hope this helps!

  3. 5 stars
    This. Was. Fabulous. Knock it out of the park, we absolutely loved it.

    We made a few changes but kept the base of it the same. This is for the Instant Pot lovers,..we sauteed the onions, garlic, and ginger in the IP, added carrots, 2 cups of veggie broth and seasonings. Turned IP on high pressure for 10 minutes, then did a natural release for 10 minutes. Put the veggies in a nutribullet with a small amount of the liquid, then dumped it all back in the IP. Stirred in coconut milk, added a couple handfuls of chopped kale, then placed in bowls. Added some vegan bacon bits to the top of the bowl and served it up! What a fantastic dinner, thank you for this!

    • Gavin | Jessica in the Kitchen says:

      Thank you for this comment Leslie Renee! It means a lot to us that you enjoyed it!

  4. Evie says:

    5 stars
    So good!! I added turmeric and halved the coconut milk. Defo a new staple! <3

    • Gavin | Jessica in the Kitchen says:

      Thank you so much Evie! We’re so happy you like it! Thanks so much for leaving a review!

  5. Vanessa Tsang says:

    5 stars
    Made this tonight for dinner. Loved it! Thank you 🙂

    Question though: in the ingredients list coconut oil is listed however in the instructions, it says to drizzle olive oil. Im sure both would be fine but wanted to see what you actually used.

    • Gavin | Jessica in the Kitchen says:

      Hi Vanessa thank you so much for reading and also pointing that out. We used olive oil. I hope this helps!

  6. Irene says:

    5 stars
    Very nice! I served it with naan and it was lovely! Good comfort food for sad autumn days 😊

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Irene! Thank you so much for reading and leaving such a nice comment!

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