Go Back
Carrots are more than just a vibrant addition to your plate; they are powerhouses of nutrition. Rich in vitamins, particularly vitamin A, carrots are known for their role in promoting good vision and supporting immune function. They also contain antioxidants that help combat free radicals in the body, contributing to overall health. Furthermore, the fiber content in carrots aids in digestion, making them an excellent choice for a wholesome meal.

Creamy Roasted Carrot Soup

Discover the warmth and nutrition of Heavenly Roasted Carrot Soup, a delightful dish perfect for chilly evenings or a wholesome lunch. This comforting soup features roasted carrots that are caramelized to perfection, enhancing their natural sweetness. With aromatic spices and fresh herbs, the flavor is rich and inviting. Packed with vitamins and fiber, this soup is not only good for your taste buds but also promotes overall health. Easy to prepare and customizable, it's a perfect addition to your recipe collection for flavorful and nourishing meals.
Print Recipe Pin Recipe

Ingredients
  

2 pounds fresh carrots, peeled and cut into 1-inch pieces

1 medium onion, coarsely chopped

3 cloves garlic, minced

2 tablespoons extra virgin olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

Salt and freshly ground black pepper, to taste

4 cups vegetable broth (or chicken broth for a non-vegetarian option)

1 cup coconut milk (or substitute with heavy cream for a richer flavor)

1 tablespoon fresh lemon juice

Chopped fresh parsley or cilantro, for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C). This step is crucial for developing the flavors in the roasted vegetables.

    Roast the Carrots: In a large mixing bowl, combine the chopped carrots, onion, and minced garlic. Drizzle with the olive oil and sprinkle with cumin, coriander, salt, and pepper. Toss the mixture until all the vegetables are evenly coated. Spread the mixture out on a large baking sheet, ensuring the vegetables are in a single layer. Roast in the preheated oven for about 25-30 minutes, or until the carrots are fork-tender and have begun to caramelize, stirring halfway through for even roasting.

      Blend the Soup: Once roasted, carefully transfer the vegetables to a large pot. Pour in the vegetable or chicken broth. Place the pot over medium heat and bring the mixture to a gentle simmer.

        Incorporate the Coconut Milk: As the soup comes to a simmer, stir in the coconut milk. Using an immersion blender, puree the soup until it reaches a smooth and creamy texture. If you don't have an immersion blender, you can ladle the soup in batches into a countertop blender, securing the lid tightly, and blend until smooth before returning it to the pot.

          Finish the Soup: After blending, stir in the fresh lemon juice for a hint of brightness. Taste the soup and adjust the seasoning as necessary with more salt and pepper. If the soup appears too thick, feel free to add additional broth to achieve your desired consistency.

            Serve: Ladle the velvety roasted carrot soup into bowls and garnish with a sprinkle of chopped parsley or cilantro. For a complete meal, pair the soup with warm, crusty bread or a light side salad.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 6