With just a few simple ingredients, an easy method (that lends itself well to making the recipe ahead!), and a creamy, yet dairy-free end result, this Roasted Carrot Soup is a perfect family dinner to share with the kids.
Roasted Carrot Soup
I’m all for serving up veggies in new ways because you just never know what might work with the kids. And this Carrot Soup is one I like to make when the weather is damp and dreary and when I’m in the mood for some healthy comfort food. It’s easy, flavorful, and is fun to serve to the kids in a few different ways.
TIP: I like to share this with kids from babies on up, so read on to learn a few different ways you can serve soups to kids.
Ingredients in Roasted Carrot Soup
To make this recipe you’ll need:
- White beans
- Reduced-sodium chicken or vegetable stock
- Salt and optional spices
TIP: Scroll down to see the full recipe at the bottom of this post.
How to Make Carrot Soup Step-by-Step
To make this soup, you’ll:
- Gather your ingredients.
- Roast the carrots and onions on a sheet pan.
- Blend with the beans and stock until smooth.
- Season to taste and warm to serve.
What goes well with this soup?
We like it with crackers and fruit or veggies or Cornbread Muffins. It’s fairly versatile, so you can serve it with other sides like toast, pita bread, naan, or any other carb that your kids might like!
Tips for Serving Soup to Kids
Some kids love soup, some aren’t so into it. But you can serve It a few different ways if the first way you tried doesn’t fly. Try it in a bowl like normal soup would be served. Or, serve a small amount on a divided plate as a dip for crackers or bread. or, try a small amount in a little open cup so the kids can drink it. You could even try it in a small reusable pouch or stir it into some pasta as a sauce. There’s no one right way!
TIP: Set some aside for a baby before you add salt. It’s a perfect puree for a little one.
Vegan Carrot Soup
The addition of beans in the soup helps to make it both naturally creamy and filling, without relying on cream or dairy for the smooth texture—which is great for all of those families out there dealing with dairy intolerances.
Tips for Making the Best Roasted Carrot Soup
- Roast the vegetables until they’re very tender so they blend smoothly.
- Season to taste with salt as the saltiness of stock can vary widely.
- Try serving it as a dip, in a little cup, or tossed with pasta if your kids haven’t liked soup in bowls in the past.
- Add an optional flavor enhancement if desired.
I’d love to hear your feedback on this recipe, so please chime in below to share!Print
Try this roasted carrot soup with a side of crackers or bread so your toddler has the option to dip if they like.
- 1 small onion, roughly diced
- 4 cups carrots, cut into sticks
- 1 tablespoons olive oil
- 14.5-ounce can white cannellini beans, rinsed and drained
- 1 quart reduced-sodium vegetable or chicken broth
- 1/2 teaspoon salt (optional)
- 1/4 teaspoon Chinese five-spice powder OR 1/2 teaspoon cumin OR top with Parmesan cheese
- Preheat the oven to 375 degrees F and toss the onion and carrot with the olive oil on a rimmed baking sheet. Bake for about 25-28 minutes, or until the vegetables are very tender. Remove from oven.
- Add the roasted veggies, beans, broth, and spice, if using, to a blender. Blend until very smooth.
- Add to a medium pot set over medium-low heat on the stove and warm through. (Or heat individual portions in heat-safe bowls in the microwave.) Serve warm.
Store any leftovers in an airtight container in the fridge for up to 5 days.
Roast the vegetables until they’re very tender so they blend smoothly.
Do half carrots and have butternut or other hard winter squash as a variation.
Season to taste with salt as the saltiness of stock can vary widely.
Try serving it as a dip, in a little cup, or tossed with pasta if your kids haven’t liked soup in bowls in the past.
Add an optional flavor enhancement if desired. Try 1/4 teaspoon Chinese five-spice powder OR 1/2 teaspoon cumin OR top with Parmesan cheese.
Add a little additional creaminess by adding a small can of coconut cream.