Why Make This Recipe
Roasted carrot soup is not just delicious; it’s also packed with nutrients. Carrots are a great source of vitamins and minerals, making this soup incredibly healthy. The roasting process brings out a natural sweetness in the carrots, while the spices add wonderful flavor. This recipe is perfect for any season, and it’s an excellent way to warm up on a chilly day or enjoy a light meal. Whether you are looking for a comforting dish or a healthy option, this silky and healthy roasted carrot soup will surely satisfy your cravings all year round.
How to Make Silky & Healthy Roasted Carrot Soup
Ingredients
- 2 pounds carrots, peeled and chopped
- 1 medium yellow onion, chopped
- 3 garlic cloves, peeled
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 4 cups vegetable broth (or chicken broth)
- 1/2 cup canned coconut milk or heavy cream
- Salt and pepper, to taste
- Optional toppings: Greek yogurt, fresh parsley, pumpkin seeds
Directions
- Preheat the oven to 400°F (200°C). Place the carrots, onion, and garlic on a lined baking sheet. Drizzle with olive oil, season with salt, and roast for 25–30 minutes until tender and caramelized.
- In a soup pot, heat a little oil and toast the cumin, coriander, and smoked paprika for 1–2 minutes.
- Add the roasted vegetables and broth. Use an immersion blender to puree until smooth (or use a high-speed blender in batches).
- Stir in the coconut milk or cream. Simmer gently and season with salt and pepper. Adjust the consistency with more broth if needed.
- Ladle into bowls and top with yogurt, parsley, or pumpkin seeds.
How to Serve Silky & Healthy Roasted Carrot Soup
Serve this soup warm with your favorite toppings. Adding a dollop of Greek yogurt gives it a creamy texture, while fresh parsley adds a nice touch of color and flavor. Pumpkin seeds also provide a nice crunch. This soup pairs well with crusty bread or a simple salad for a complete meal.
How to Store Silky & Healthy Roasted Carrot Soup
Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, consider freezing it. Place the cooled soup in freezer-safe containers, and it can last for up to three months. When you’re ready to eat, simply thaw it in the fridge overnight and reheat on the stove.
Tips to Make Silky & Healthy Roasted Carrot Soup
- For a smoother texture, blend the soup longer or strain it through a sieve.
- You can adjust the spices according to your taste. Add more cumin or paprika for a stronger flavor.
- Feel free to add a squeeze of lemon juice for added freshness right before serving.
Variation
You can add other vegetables to the soup. Sweet potatoes or butternut squash blend well with carrots. For a spicier kick, consider adding a pinch of cayenne pepper.
FAQs
1. Can I use frozen carrots for this soup?
Yes, you can use frozen carrots. Just roast them a little longer until they are tender.
2. Is this soup vegan?
Yes, this recipe is vegan if you use coconut milk and vegetable broth.
3. Can I make this soup in advance?
Absolutely! This soup can be made a day ahead, and the flavors will deepen as it sits in the fridge. Just reheat before serving.
Silky & Healthy Roasted Carrot Soup
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Vegan
Description
A nutritious roasted carrot soup that brings out the natural sweetness of carrots, perfect for any season.
Ingredients
- 2 pounds carrots, peeled and chopped
- 1 medium yellow onion, chopped
- 3 garlic cloves, peeled
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 4 cups vegetable broth (or chicken broth)
- 1/2 cup canned coconut milk or heavy cream
- Salt and pepper, to taste
- Optional toppings: Greek yogurt, fresh parsley, pumpkin seeds
Instructions
- Preheat the oven to 400°F (200°C). Place the carrots, onion, and garlic on a lined baking sheet. Drizzle with olive oil, season with salt, and roast for 25–30 minutes until tender and caramelized.
- In a soup pot, heat a little oil and toast the cumin, coriander, and smoked paprika for 1–2 minutes.
- Add the roasted vegetables and broth. Use an immersion blender to puree until smooth (or use a high-speed blender in batches).
- Stir in the coconut milk or cream. Simmer gently and season with salt and pepper. Adjust the consistency with more broth if needed.
- Ladle into bowls and top with yogurt, parsley, or pumpkin seeds.
Notes
For a smoother texture, blend the soup longer or strain it through a sieve. You can adjust spices to your taste, and add a squeeze of lemon juice for freshness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: Vegan