A creamy roasted carrot soup with borlotti beans and warming spices, finished with a splash of oat cream.
Bright, golden, and gently spiced, this roasted carrot soup is smooth, warming, and naturally sweet, with a little extra heft to keep you going through busy days. It’s perfect for those in-between times of year in the UK, when the morning feels like T-shirt weather but by lunchtime you’re reaching for your winter coat!
This is one of those welcome culinary hugs. As the carrots roast and the spices warm in the pan, the kitchen fills with that deep, smoky paprika scent that promises something really excellent for lunch.
Why This Roasted Carrot Soup Tastes So Good
Every good dish needs a few key players. Here’s how the flavours come together in this one!
The Base
This soup starts with the classic trio of onion, celery, and carrot, the quiet backbone of flavour in so many good recipes.
The Stars
Roasted carrots bring caramelised sweetness, while borlotti beans add protein and make the soup satisfying without turning it heavy.
The Backing Band
Here to spice things up! Smoked and sweet paprika, a pinch of chilli flakes, oregano, garlic, and cumin seeds keep everything warm, fragrant, and interesting.
The Support
A splash of oat cream at the end adds gentle silkiness without weighing the soup down or dominating the flavour the way coconut milk sometimes can.
Ingredient Swaps
This roasted carrot soup is very forgiving, so feel free to adapt it to what you have in the cupboard.
No borlotti beans?
Cannellini beans or butter beans work just as well and keep the soup filling and satisfying.
Out of oat cream?
Any plant cream will work, or you can simply leave it out for a lighter soup. A spoonful of dairy-free yoghurt stirred in at the end also adds a nice gentle creaminess.
No cumin seeds?
Ground cumin works perfectly. Just add it with the other spices.
Want it a little spicier?
Add an extra pinch of chilli flakes or a small fresh chilli with the base vegetables.
Prefer it chunky?
Blend only half the soup and leave the rest as it is for a more rustic texture.
Storage and Leftovers
In the fridge
This roasted carrot soup will keep well in a sealed container in the fridge for up to three days.
In the freezer
Like most homemade soups, it freezes beautifully. Allow the soup to cool completely, then freeze in portions for up to three months. Defrost overnight in the fridge and reheat gently on the hob, adding a splash of water or stock if it has thickened.
Leftover ideas
If the soup thickens in the fridge, it makes a lovely base for a quick stew. Stir in a handful of greens, some extra beans, or a scoop of cooked grains and warm through for an easy meal.
Frequently Asked Questions
Do I have to roast the carrots for this soup?
Roasting the carrots adds depth and brings out their natural sweetness, which gives roasted carrot soup its rich flavour. You could simmer them instead, but roasting really does make the soup taste better.
Can I make roasted carrot soup ahead of time?
Yes, this soup is perfect for making in advance. Like my warming pumpkin curry and so many of these comfort food dishes, the flavours deepen overnight, so it’s even better the next day.
Can I use tinned beans?
Absolutely, I did! Tinned borlotti beans work perfectly here and make the soup quick and easy to prepare. It’s also fine to swap them for other beans you might already have to hand. Butter beans, cannellini and haricot all work well here.
Serving Suggestions
Ladle the soup into warm bowls and top with a few of the reserved roasted carrots for extra texture and colour. A scattering of freshly chopped chives adds a gentle oniony lift.
I served ours with freshly made soft, floury baps, perfect for tearing and dunking into the creamy, spiced soup. Homemade bread is delicious but a good chunk of crusty bread from your local baker or supermarket is fab too!
A sprinkle of toasted seeds, some roasted chickpeas or a drizzle of good olive oil would also work beautifully if you fancy dressing it up a little.
Why You’ll Love This Roasted Carrot Soup
- Simple ingredients – made with everyday vegetables, store-cupboard spices, and a tin of borlotti beans.
- Naturally filling – the beans add protein, turning a simple roasted carrot soup into a satisfying meal.
- Easy to make ahead – it keeps well in the fridge and freezes beautifully, so it’s perfect for batch cooking.
A Few More Soupy Suggestions
Soup recipes feature regularly here on Thinly Spread. Here are a few suggestions to tickle your tatstebuds:
- Creamy Potato and Leek Soup – delicious throughout the year.
- Hearty Bean Soup – a fabulous winter warmer.
- Roast Aubergine Soup – making the most of the summer harvest.
Spiced Roasted Carrot Soup with Borlotti Beans
Equipment
- 1 blender/hand blender/food processor not necessary if you want a chunky soup
- 1 Large Saucepan
- 1 oven tray
Ingredients
- 2 tbsp olive oil divided
- 600 g carrots peeled
- 200 g onions sliced
- 50 g celery
- 2 cloves garlic peeled and thinly sliced
- 1 tsp cumin seeds
- 1 tsp paprika
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp dried chilli flakes optional
- 1 x 400 g can borlotti beans drained and rinsed
- 500 ml vegetable stock plus more as needed
- 4 tbsp oat cream plus more to taste
- 2 tbsp chives optional. Chopped.
- salt and pepper to taste
Instructions
- Preheat oven to 200C/390F
- Slice all the carrots except one and tumble onto a baking tray. Drizzle with 1 tbsp of the olive oil, sprinkle with a little salt and pepper and roast in the oven for 30-40 minutes, turning once. Remove when they are browned and slightly charred.
- While the rest of the carrots are roasting dice the remaining carrot, the onion and the celery.
- Add the remaining tablespoon of oil to a large saucepan and heat gently. Add the diced vegetables and fry gently for 5 - 10 minutes or until softened.
- Add the sliced garlic, cumin seeds and (optional) chilli flakes and fry for one minute.
- Add the smoked paprika, paprika and oregano and pour in the stock.
- Add the drained beans and the roasted carrots (reserve a few slices to top your soup if desired), bring to a boil and simmer gently for 10 minutes.
- Blend the soup until smooth and stir in the cream. Add a little more stock or water to thin if needed.
- Taste and just seasoning to suit.
- Serve decorated with the reserved carrot slices and the chopped chives.
