Description
A silky, slightly sweet roasted carrot soup made with simple ingredients, offering a warm and nourishing bowl perfect for any season.
Ingredients
Vegetables
- 1½ lbs carrots, peeled and chopped
- 1 small onion, diced
- 3 cloves garlic, minced
Liquids & Oils
- 1 tbsp olive oil
- 4 cups vegetable broth
- ½ cup cream or coconut milk
Seasonings
- Salt & pepper to taste
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare it for roasting the carrots.
- Roast the carrots: Toss the peeled and chopped carrots in olive oil, spread them evenly on a baking sheet, and roast for 25 minutes until they are tender and slightly caramelized.
- Sauté the onion: While the carrots roast, heat a pot on the stovetop and sauté the diced onion until soft and translucent, which usually takes about 5 minutes.
- Add the garlic: Add the minced garlic to the pot with the onion and cook briefly for about 1 minute to release its aroma.
- Combine and simmer: Add the roasted carrots into the pot along with the vegetable broth, then simmer gently for 10 minutes to meld the flavors.
- Blend the soup: Use an immersion blender or transfer the mixture in batches to a blender, blending until the soup is silky smooth.
- Finish and season: Stir in the cream or coconut milk to add richness, then season with salt and pepper to taste before serving.
Notes
- Add fresh ginger or ground cumin when sautéing the onions and garlic for extra depth of flavor.
- Garnish the finished soup with crunchy croutons or fresh herbs like parsley or thyme for texture and color.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Soup
- Method: Roasting
- Cuisine: Healthy
