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