Roasted Kohlrabi and Carrot Soup with Smoked Paprika

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A smooth, velvety soup combining roasted kohlrabi and carrots with a gentle smoky warmth from paprika, reflecting the vegetable diversity of Baden-Württemberg. This mediterranean-inspired soups ready in about 55 minutes pairs medium, peeled and sliced carrots, olive oil, large, chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 lb peeled and cubed kohlrabi and 3 sliced peeled carrots with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet; roast for 25 minutes until tender and caramelized.
  2. Step 2: Meanwhile, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 large chopped yellow onion and 3 minced garlic cloves and sauté for 5 minutes until translucent and fragrant.
  3. Step 3: Add the roasted vegetables to the pot along with 4 cups vegetable broth, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1 tsp chopped fresh thyme; bring to a simmer and cook for 10 minutes.
  4. Step 4: Use an immersion blender to puree the soup until smooth and creamy, or carefully transfer to a blender in batches.
  5. Step 5: Adjust seasoning with additional salt if needed. Serve hot with a dollop of 1/2 cup plain Greek yogurt if desired.

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Frequently asked questions

How long does Roasted Kohlrabi and Carrot Soup with Smoked Paprika take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roasted Kohlrabi and Carrot Soup with Smoked Paprika?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Roasted Kohlrabi and Carrot Soup with Smoked Paprika?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Kohlrabi and Carrot Soup with Smoked Paprika for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Roasted Kohlrabi and Carrot Soup with Smoked Paprika?

Mediterranean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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