Print
Description
Enjoy this comforting and healthy roasted carrot soup, perfect for a weeknight dinner or a flavorful starter. This recipe showcases the natural sweetness of roasted carrots.
Ingredients
Scale
- 2 lbs carrots, peeled and chopped into 1-inch pieces
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1/2 cup full-fat coconut milk (optional, for creaminess)
- 1 tsp ground cumin
- 1/2 tsp ground ginger
- Salt and black pepper to taste
- Fresh parsley or cilantro, for garnish
Instructions
- Preheat oven to 400°F (200°C). On a large baking sheet, toss the chopped carrots and onion with 1 tablespoon of olive oil, salt, and pepper. Roast for 25-30 minutes, or until carrots are tender and slightly caramelized.
- In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in the roasted carrots and onions, vegetable broth, cumin, and ginger.
- Bring the soup to a simmer, then reduce heat and let it cook for 10-15 minutes, allowing the flavors to meld. If using, stir in the coconut milk.
- Carefully transfer the soup in batches to a blender and blend until completely smooth. Alternatively, use an immersion blender directly in the pot. Taste and adjust seasonings as needed.
- Serve hot, garnished with fresh parsley or cilantro.
Notes
- For a creamier soup, add 1/2 cup of full-fat coconut milk.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg