Description
A comforting and flavorful recipe for Roasted Carrot Soup that is perfect for chilly days. This soup is velvety smooth and packed with the sweetness of roasted carrots, warmth of ginger, and a hint of coconut milk for creaminess. It’s a delightful blend of flavors that will leave you wanting more.
Ingredients
Scale
Roasted Carrots:
- 2 pounds carrots, peeled and cut into chunks
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Soup Base:
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth
- 1/2 cup coconut milk (optional, for creaminess)
- 1 teaspoon ground cumin
Garnish:
- Fresh thyme or parsley for garnish
Instructions
- Preheat oven: Preheat oven to 425°F (220°C).
- Roast Carrots: Toss the carrot chunks with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized.
- Sauté Onion: Heat a large pot over medium heat. Sauté the onion until translucent, about 5 minutes.
- Add Flavors: Add garlic, ginger, and cumin; cook for 1-2 minutes until fragrant.
- Cook Soup: Add the roasted carrots to the pot along with the vegetable broth. Bring to a simmer and cook for 10 minutes.
- Blend: Using an immersion blender, blend the soup until smooth. Alternatively, blend in batches in a blender.
- Final Touches: Stir in coconut milk, if using, and adjust seasoning with salt and pepper. Serve hot, garnished with fresh thyme or parsley.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Blending, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 10g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Roasted Carrot Soup, Carrot Soup, Vegetarian Soup, Comfort Food
