Creamy Roasted Carrot Soup
This creamy roasted carrot soup is a comforting dish packed with flavor and nutrients. The natural sweetness of the roasted carrots combined with the creaminess creates a delicious, velvety texture perfect for chilly days.
Equipment
- 1 baking sheet
- 1 parchment paper
- 1 large pot
- 1 blender immersion or countertop
- 1 ladle
- 1 cutting board
Ingredients
- 1 lb carrots, peeled and chopped into 1-inch pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup coconut milk or heavy cream for a non-vegan version
- 1 teaspoon ground cumin
- to taste salt
- to taste pepper
- Fresh herbs (like parsley or cilantro) for garnish optional
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the chopped carrots and onion with olive oil, salt, and pepper. Spread them evenly on the prepared baking sheet.
- Roast in the preheated oven for 25-30 minutes or until the carrots are tender and starting to caramelize, stirring halfway through.
- In a large pot, add the roasted carrots and onion mixture along with the minced garlic and ground cumin. Pour in the vegetable broth and bring to a simmer over medium heat for about 5 minutes.
- Remove from heat. Using a blender, blend the mixture until smooth and creamy. If using a countertop blender, be cautious with hot liquids – you may need to let it cool slightly before blending in batches.
- Return the blended soup to the pot and stir in the coconut milk (or heavy cream). Heat on low until warmed through. Adjust seasoning with salt and pepper if necessary.
- Serve hot, garnished with fresh herbs if desired.
Notes
This soup can be made ahead of time and stored in the refrigerator for up to three days, or frozen for longer storage.
Feel free to experiment with spices; adding ginger or a pinch of nutmeg can introduce a new layer of flavor.