Description
Indulge in this creamy roasted carrot soup, where earthy sweetness meets fragrant spices, creating a comforting bowl of warmth perfect for chilly evenings.
Ingredients
Scale
- 2 pounds fresh carrots, peeled and chopped
- 1 medium onion, chopped
- 3 cloves garlic, smashed
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
Instructions
- Preheat Your Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Your Veggies: Peel and chop the carrots into bite-sized pieces. Chop the onion and smash the garlic cloves.
- Roast Everything: Toss carrots, onion, and garlic in olive oil, cumin, and coriander on the baking sheet. Roast for about 25-30 minutes until tender and caramelized.
- Blend It Up: Transfer the roasted veggies to a blender or use an immersion blender. Add vegetable broth and coconut milk; blend until silky smooth. Taste-test and adjust seasoning if needed.
- Heat It Up: Pour the blended soup back into a pot over medium heat and gently bring it to a simmer.
- Serve and Enjoy: Ladle into bowls and serve warm, perhaps with crusty bread for dipping!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting/Blending
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg