Description
A comforting and flavorful roast carrot soup that warms you up on chilly days.
Ingredients
Scale
- 2 lbs carrots, peeled and chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup coconut milk (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the chopped carrots, onion, and garlic with olive oil, cumin, salt, and pepper.
- Spread the mixture on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- Transfer the roasted vegetables to a pot and add the vegetable broth.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Blend the soup until smooth using an immersion blender or a regular blender.
- If desired, stir in coconut milk for creaminess.
- Serve hot, garnished with fresh herbs or a drizzle of olive oil.
Notes
- For added flavor, consider adding ginger or a splash of lemon juice.
- This soup can be stored in the refrigerator for up to 5 days.
- Freeze leftovers in airtight containers for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Roast Carrot Soup, Vegan Soup, Comfort Food, Healthy Recipe