Description
Indulge in the comforting warmth of creamy roasted carrot soup, a delightful dish that brings together the natural sweetness of carrots and the aromatic depth of spices. This velvety soup is perfect for chilly evenings, offering a nourishing experience that warms both body and soul. With its vibrant orange hue and rich flavors, it’s a must-try for any occasion, whether it’s a family dinner or a cozy night in.
Ingredients
Scale
- 2 lbs fresh carrots, peeled and chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 tsp ground cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the chopped carrots, onion, and garlic with olive oil on a baking sheet. Season with salt and pepper, then roast for 25-30 minutes until tender and caramelized.
- Transfer the roasted vegetables to a large pot. Pour in the vegetable broth and coconut milk, then add ground cumin.
- Blend the mixture until smooth using an immersion blender or regular blender (be cautious with hot liquids).
- Heat the blended soup on low until warmed through. Adjust seasoning as needed and serve garnished with fresh herbs or a drizzle of olive oil.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added creaminess without dairy, use cashew cream instead of coconut milk. Experiment with spices like ginger or nutmeg for different flavor profiles. If you prefer a thinner soup, gradually add more vegetable broth until desired consistency is reached.