Description
Roasted Carrot Soup is a warm, comforting dish made with caramelized carrots, onions, and garlic blended into a smooth, flavorful soup. Roasting the vegetables brings out their natural sweetness, making this soup perfect for cozy dinners or meal prep.
Ingredients
Vegetables
- 2 lbs carrots, peeled and chopped
- 1 medium onion, chopped
- 4 cloves garlic, peeled
Seasonings & Oil
- 2 tbsp olive oil
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- ½ tsp ground cumin
- ¼ tsp ground ginger (optional)
Liquids
- 4 cups vegetable broth
- ½ cup coconut milk or heavy cream (optional)
Garnish
- Fresh parsley or thyme, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Vegetables: Place the peeled and chopped carrots, chopped onion, and peeled garlic cloves on a baking sheet.
- Season and Toss: Drizzle the vegetables with olive oil, salt, and black pepper. Toss well to ensure all pieces are evenly coated.
- Roast Vegetables: Roast in the oven for 30 to 35 minutes until the vegetables are tender and lightly caramelized, which enhances their natural sweetness.
- Blend Soup: Transfer the roasted vegetables to a blender or large pot, add the vegetable broth, and blend until smooth and creamy.
- Simmer: Pour the blended mixture into a pot and simmer over medium heat for 10 minutes to deepen the flavors.
- Add Creaminess: Stir in coconut milk or heavy cream if desired, for a richer soup texture and flavor.
- Adjust Seasoning: Taste the soup and adjust the salt, pepper, or spices as needed before serving.
Notes
- Add a pinch of cayenne pepper for a spicy kick.
- For extra creaminess, include a peeled potato with the vegetables before roasting.
- Store leftovers in the refrigerator for up to 4 days in an airtight container.
- The soup freezes well and can be stored in the freezer for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
