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Keto Roasted Carrot Soup Recipe

Rupali | May 12

Deliciously Satisfying Keto Roasted Carrot Soup. 

Are you looking for a cozy and comforting keto-friendly meal? Look no further than our Keto Roasted Carrot Soup! The perfect meal for any time of the year, your taste buds will thank you after one spoonful of this dish. 

Carrots can be included in a ketogenic diet in moderate amounts. They are a source of various nutrients, including vitamins A, C, K, B6, folate, niacin, potassium, calcium, phosphorus, magnesium, and others. They are also a good source of fiber, which can help with digestion, weight loss, and blood sugar regulation.

Our Keto Roasted Carrot Soup is made with simple, wholesome ingredients that are keto-friendly and delicious. It’s incredibly tasty and is also easy to make. The carrots are first roasted to perfection. Then all of the ingredients are blended together to create a thick, creamy, and oh-so-satisfying soup. Serve the soup with freshly made keto-friendly bread, and you have a filling and wholesome meal. Or serve with a dollop of plain Greek yogurt for a hint of creaminess or a sprinkle of fresh dill for a pop of color. Enjoy!

This soup is sure to be a hit with the whole family. Try our Keto Roasted Carrot Soup today and enjoy a cozy and comforting meal that’s delicious and nutritious.


Keto Roasted Carrot Soup

  • Author: Rupali
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Soup


  • 6 carrots (300 g), washed and peeled
  • 6 tablespoons (90 ml) olive oil, divided
  • 4 cups (960 ml) of chicken broth
  • salt and pepper, to taste
  • cayenne pepper, to taste


  1. Preheat your oven to 425°F.
  2. Place the carrots on a parchment paper-lined baking sheet. 
  3. Drizzle with 4 tablespoons (60 ml) of olive oil and roast for 30-45 minutes.
  4. Put the roasted carrots into a blender and add the broth.
  5. Puree until smooth. 
  6. Pour into a saucepan and heat the soup.
  7. Season with salt, pepper, and cayenne.
  8. Divide into 4 bowls and drizzle each bowl with ½ tablespoon of olive oil.
  9. Serve and enjoy!


All nutritional data are estimated and based on per-serving amounts.

Net Carbs: 6 g


  • Calories: 220
  • Sugar: 5 g
  • Fat: 20 g
  • Carbohydrates: 8 g
  • Fiber: 2 g
  • Protein: 3 g

Rupali is a cookbook author, Cancer scientist, and Ivy League-trained nutrition professional. She studied cellular science in college and got her degree in molecular biology years later.