3-Ingredient Carrot Soup

3 minutes

How can 3 ingredients come together to form something delicious? Well, with a few tips and tricks, I think my 3-Ingredient Carrot Soup will surprise you.

It contains just a whole pile of carrots, an onion and some stock. But by roasting the carrots and onions, you can bring out a sweet and smoky flavour that imparts plenty of flavour into your soup with needed extra ingredients.

I don’t even use any salt or pepper in this recipe! I set myself a goal and that was to truly stick with 3 ingredients. No ifs. No buts. No but this and that don’t count as ingredients. And I think I’ve achieved it… Here’s what you’ll need:

How to Make 3-Ingredient Carrot Soup

Step 1: Preheat your oven to around 200°C (400°F) or 180°C (350°F) fan/convection, chop the carrots and onion up and then pop them into a roasting tray. I haven’t even included oil in my recipe as that would take the recipe to 4 ingredients, but a drizzle of oil can help to colour the veg.

Roasting will take around 30 minutes.

Step 2: Once fully roasted, tip the vegetables into a large pot along with the stock then simmer for 20 minutes or so. This gives the carrots time to release their sweetness into the stock.

Step 3: Blitz the soup with a blender. You can use a stick blender or full blender – just remember the soup will be hot! Blend the soup until fully smooth. You may need to add more liquid at this point if it needs loosening up.

Step 4: If you’re happy to go wild and include a couple of other ingredients then season the soup to taste before serving up.

Tweak

With just 3 ingredients, there are plenty of ways you can adapt my carrot soup recipe. Here are just a few options:

• Add Warmth: Carrots are amazing at taking on spice and warmth. Try roasting the carrots and onions with grated ginger, cumin seeds, sliced chillies, smoked paprika or turmeric.
• Add Freshness: Carrot and coriander is a classic combo when it comes to soup so stir through a handful of freshly chopped coriander to bring freshness to the soup.
• Add More Veg: Consider what other vegetables you like to roast and add these to the pan with the carrots. Take a look at what’s in your fridge. Parsnips, swede, celeriac and turnips can all be combined with carrots.

Store

My recipe makes between 4 and 6 servings of soup. If that’s more than you need, then don’t halve the recipe, as it stores really well.

Refrigerate: Allow the soup to cool completely, then transfer it into an airtight container. Store it in the refrigerator for up to 5 days.

Freeze: Once the soup has cooled completely, pour it into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion, then seal tightly and freeze. It can be stored frozen for up to 3 months.

You can learn more about freezing soup here.

Reheat: To reheat refrigerated soup, warm it on the stovetop over medium heat, stirring occasionally, until hot.

For frozen soup, thaw it overnight in the fridge before reheating, or reheat it directly from frozen over low heat, stirring frequently to ensure even warming.