Roasted Carrot-Caraway Soup

We visited Warsaw in May (to get our visas; story here), and as I said on Instagram at the time, “Had a life-changing bowl of carrot soup with caraway oil in Warsaw today. I’m going to try to recreate it at home and share the recipe.”

The restaurant where I enjoyed this magical soup is called Bazar Kocha, an airy café that serves Polish food that’s grounded in traditional ingredients and customs, but very contemporary in its presentation and youthful vibe.

All of the food was fantastic: cold Lithuanian beetroot soup, braised beef cheeks with baby potatoes and roasted carrots, beef with peanuts and dried cranberries, homemade lemonade, and the carrot soup. Ah, the carrot soup!

I’m very happy to finally share this carrot soup recipe with you!

I’m not usually a fan of carrots—too sweet—but roasting them turns the sugary sweetness into rich, caramel notes. And unlike the restaurant, I put the caraway in the soup instead of in oil on top. Caraway pairs beautifully with carrots because they’re from the same family, and the caraway plant looks remarkably like leafy carrot tops.

I like to garnish with a sprinkle of black pepper and leave it at that, but you might also sprinkle the top with fresh minced dill, chives, parsley—or all three. Enjoy!

Roasted Carrot-Caraway Soup

Serves 4 | Prep 20 minutes | Roast 45 minutes | Whole30 compliant

Roasted carrots:
  • 1 pound carrots

  • 1 tablespoon melted ghee, avocado oil, or coconut oil

  • 1 tablespoon ghee, coconut oil, or avocado oil

  • 1 yellow onion, finely diced

  • 2 garlic cloves, crushed

  • 2 teaspoons ground caraway seeds (You can use whole seeds if you prefer but they don’t completely blend into the soup, so you might have a stray crunch or two.)

  • 1 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • 4 cups chicken bone broth


Roast the carrots. Preheat the oven to 350F. Line a large rimmed baking sheet with parchment paper or aluminum foil. Peel the carrots and cut into quarters lengthwise. Place on the baking sheet and drizzle with the fat; toss to coat. Roast in the oven for 45 minutes, until the carrots are very tender. Meanwhile…


Prep the soup base. Warm the ghee over medium heat in a large saucepan, 3 minutes. Add the onion, garlic, caraway, salt, and pepper; cook 10 minutes, until the onions are very soft. Add the broth, cover, and bring to a simmer.


Bring it home. Remove the carrots and carefully transfer them to the saucepan with the broth. Purée with a stick blender until smooth.


To serve, sprinkle the soup with crushed black pepper and minced herbs, if that’s your thing.

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  • Kathie Gray says:

    This sounds wonderful! I’ve had a jar of carraway seeds hanging round for a while but haven’t actually had the courage to use them yet (incase I don’t like them) so this be a great recipe to test them out with. Also I wanted a great new carrot recipe to celebrate the long awaited return of local carrots to our veg box scheme this weekend, so all in all I’m very excited that you chose to share this now! Congrats on your visas too.

    • Oh! Definitely try the caraway. If you like rye bread, you will probably like the caraway flavor because rye is usually seasoned with a little caraway. Let me know how you like it! And thank you—we’re VERY happy the first step in the visa process is behind us. YAY!

  • Caitlin says:

    I’m surprised to hear you don’t like carrots that much because one of my favorite recipes of yours is your everything carrots! I tried putting the everything spice on potatoes once and it just didn’t work as well. I was like, “yep, she was right, it’s gotta be carrots!” Can’t wait to try this soup.

  • Tracie says:

    I have never been much of a soup eater, but lately I have made more soups and they have been wonderful. I have a friend of mine that loves Carrot soup, so I thought I would make this for her. She loved it! and while I like rye bread, the caraway was a bit overwhelming, so next time I think I’ll put 1/2 the amount in. Thank you!!

  • Sheree says:

    I agree…I’m not really a fan of carrots, especially raw ones. I think they’re just too hard for my old teeth 😉 That being said, I do love cooked carrots, and I’m super fond of carrot soups! So this will be a definite “cook me now, and cook me often” kind of soup for me. YAY!!!! Thank you!

  • Rosemary C says:

    I’ve never tried caraway seeds! I have a coffee grinder, I guess I can grind them in that? I love soup recipes because it helps me get my veggies in. I’m a big believer in at least a pound a day and preferably two pounds!

  • Jill says:

    This turned out pretty good. I added lemon juice at the end to brighten it up a bit.

  • Marie says:

    Just got carro, onions and garlic from my csa. Perfect timing! I made it for lunch tomorrow. So yummy!

    • I’ve made it with both farm carrots and grocery store carrots—and the farm carrots were exponentially better. So glad your CSA delivered everything you need for awesome soup!

  • Kelly says:

    I love your soups and was excited to try a new one! I thought it was delicious. I used caraway seeds but ground them in the vitamix first and that seemed to work out all right. Thank you!

  • Kimm says:

    I was so thrilled to see this recipe! I just picked my carrots from the garden and made this soup. It’s amazing (I had so many carrots, I tripled the recipe – Yay!).
    I made the Persian Spiced Winter veg two days ago and it’s amazing as well. Both of these soups feel like a warm blanket on a cool day.
    Thank you for sharing such awesome recipes!
    Cheers – Kimm

  • Petra says:

    I’m so glad we’re finally getting some fall weather and I can start making soups again! I was a little concerned when adding the roasted carrots to the pot since they weren’t as tender as boiled carrots. But of course, it turned out delicious!

  • Virginia says:

    Making this soup again…we love it! Even two teenage boys lap this up (of course, I think the crumbled bacon we added has a little something to do with that!). Thank you so much for your dedication and tenacity in developing what I think are the best recipes ever.

  • Sarah says:

    Can I use fresh whole carrots with the tops on? I’ve never roasted carrots with the greens attached and I’m not sure how they’d turn out.

    • The pretty carrot tops in the photo were used only to look nice in the photo 🙂 You should remove the green tops and peel the carrots before roasting — and any type of carrots will do. Hope you like the soup!