This is one of those soups that’s packed with flavor, super creamy, and yet it contains a surprisingly few amount of ingredients. (And it’s even dairy-free!) This is the sort of dinner that I’ve been turning to this spring, when the weather has been alternating between 75 and sunny and 40 and downright cold. It’s thick, which makes it easier for little ones to eat, and it’s surprisingly easy to mix up.
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. My daughter likes to use the soup as a dip for crackers, sliced cucumbers, and sliced cheese, though yours might like it with a spoon or even served up in a pouch.
Take note of the flavor variations that I list and use the one that sounds the best to you. Each is unique, but easy, so you can change up this simple recipe as you like.
Super Creamy Roasted Carrot Soup
Serves about 4
- 1 small onion, diced
- 2 cups diced carrot
- 2 cups diced butternut squash
- 1-2 tablespoons olive oil
- 1/2 teaspoon salt
- 2 cups white beans (rinsed and drained if canned)
- 3 cups low-sodium vegetable or chicken broth
- 1/2 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, carrot, and squash with the olive oil and salt on a rimmed baking sheet. Bake for about 25 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. Warm through in a pot on the stove and serve.