Description
Irresistibly Creamy Roasted Carrot Soup That Comforts You
Ingredients
Scale
- 4 cups Carrots, chopped (Fresh and firm)
- 2 tablespoons Olive oil
- 1 teaspoon Salt (Adjust to taste)
- 1/2 teaspoon Freshly Ground Black Pepper (Adjust to taste)
- 1 medium Onion, chopped (Yellow onion preferred)
- 3 cloves Garlic, minced (Use fresh garlic)
- 1 tablespoon Ginger, grated (Fresh)
- 4 cups Vegetable Broth (Low-sodium preferred)
- 1 can Coconut Milk (Optional for creaminess)
- 1 teaspoon Ground Cumin
- 2 tablespoons Fresh Thyme or Parsley, chopped (For garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- Toss carrot chunks with olive oil, salt, and pepper on a baking sheet and roast for 25-30 minutes until tender.
- Heat olive oil in a large pot over medium heat, add chopped onion, and sauté for about 5 minutes until translucent.
- Add minced garlic, grated ginger, and ground cumin to the pot and sauté for 1-2 minutes until fragrant.
- Once carrots are roasted, add them and vegetable broth to the pot. Simmer for about 10 minutes.
- Blend the soup until smooth using an immersion blender or regular blender in batches.
- Stir in coconut milk if using, and adjust seasoning if necessary.
- Serve in bowls and garnish with chopped thyme or parsley.
Notes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 10 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg