Roasted Carrot Soup with Cilantro and Mint Relish

Roasted carrot soup with cilantro and mint relish takes already splendid and familiar flavors and amps them up with a quick roast. Layers of taste await. And, surprisingly, it’s vegan as well as simple to make.

A bowl of roasted carrot soup with cilantro and mint relish and peanuts on top.

Roasting the carrots concentrates their flavor and brings out their inherent sweetness, highlighted by the Asian-inspired cilantro and mint relish.–Caroline Griffiths and Vicki Valsamis

Do I need to peel my root vegetabes?

Most carrots will be fine with just a quick scrub. As far as parsnips go, if you’re lucky enough to have some baby parsnips in your possession, then go ahead and leave them skin on. Bigger parsnips will need a little bit more attention, though. A quick peel will get rid of that woody or tough skin. As well, if the center core seems tough or woody or particularly fibrous, you’ll want to cut that away too.

Roasted Carrot Soup with Cilantro and Mint Relish

  • Quick Glance
  • Quick Glance
  • 35 M
  • 1 H, 20 M
  • Serves 6 to 8
Print RecipeBuy the Eat Plants, Be Happy cookbook

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  • For the roasted carrot soup
  • For the cilantro and mint relish
  • For serving


Make the roasted carrot soup

Preheat the oven to 350°F (177°C). Line 2 rimmed baking sheets with parchment paper or aluminum foil.

Scrub the carrots, then cut them in half lengthwise. Quarter the parsnip lengthwise.

Divvy the carrots, parsnip, and onion between the two rimmed baking sheets. Drizzle evenly with the peanut oil and sprinkle with the maple syrup, cumin, and crushed red pepper flakes. Season with salt and freshly ground black pepper, and toss to coat. Spread vegetables in an even layer.

Roast the vegetables until browned and very soft, stirring once, 40 to 50 minutes. Let cool slightly.

Make the cilantro and mint relish

Meanwhile, in a blender or food processor fitted with the steel blade, whiz the cilantro, mint, garlic, and peanuts until finely chopped.

With the motor running, add the lime juice and 1/4 cup peanut oil in a thin, steady stream until combined. If the relish is too thick, stream in additional oil to achieve the desired consistency. Scoop into a small bowl and season to taste, adding a little more lime juice if desired.

In the same blender or food processor, whiz the roasted vegetables and any sticky baking juices until very smooth, adding in a drizzle of vegetable stock to get things going, if necessary.

Pour the mixture into a large saucepan and stir in the remaining vegetable stock and enough water to achieve the desired consistency. Bring to a boil over medium heat, then reduce the heat slightly and simmer until heated through, about 5 minutes. Season to taste.

To serve

Ladle the soup into bowls. Drizzle with the cilantro and mint relish, scatter with the cilantro leaves and peanuts, and serve immediately, passing roti, naan, or pita on the side.

Print RecipeBuy the Eat Plants, Be Happy cookbook

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Recipe Testers' Reviews

This is a delicious and easy soup to have on hand for a quick healthy lunch or dinner. I used store-bought vegetable broth so I had everything on hand to make this soup. I served this roasted carrot soup with cilantro and mint relish with grilled naan bread which was the perfect dunking bread. Great recipe.

Roasting the vegetables is key to this flavorful carrot soup while the cilantro and mint relish makes this a winner winner non-chicken dinner. Serving vegetables in soup form is one way to guarantee my family of boys loves a vegetarian meal, served with hearty naan bread.


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