Description
Creamy roasted carrot soup is the ultimate winter comfort food, combining earthy sweetness with a hint of tropical flair from coconut milk. This velvety soup warms the soul and delights the palate, making it perfect for cozy evenings or festive gatherings. With its vibrant orange color and rich aroma, it’s sure to impress at any table. Plus, this easy-to-make dish adapts beautifully to various dietary preferences!
Ingredients
Scale
- 1 lb fresh carrots, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp olive oil
- 1 tsp ground cumin
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss chopped carrots with olive oil, salt, and cumin; roast for 25-30 minutes until tender.
- In a large pot, heat olive oil over medium heat; sauté onions for 5-7 minutes until translucent. Add garlic and cook for another minute.
- Stir in vegetable broth and coconut milk; bring to a simmer.
- Add roasted carrots to the pot; blend until smooth with an immersion blender.
- Taste and adjust seasoning before serving hot with fresh herbs or croutons.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 8g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg