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Roasted Carrot Soup Recipe

Roasted Carrot Soup Recipe
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★★★★★

4.9 from 16 reviews

This vibrant and creamy Roasted Carrot Soup is a comforting and healthy dish perfect for any season. Roasting the carrots enhances their natural sweetness, while a blend of aromatic ginger, garlic, and cumin adds depth and warmth. Coconut milk adds a subtle creaminess without dairy, making it a delightful vegan option. Garnished with fresh thyme or parsley, this soup is easy to prepare and perfect as a starter or a light meal.

Ingredients

Scale

Main Ingredients

  • 2 pounds carrots, peeled and cut into chunks
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 cup coconut milk (optional, for creaminess)
  • Fresh thyme or parsley for garnish

Instructions

  1. Preheat Oven and Roast Carrots: Preheat your oven to 425°F (220°C). Toss the carrot chunks with olive oil, salt, and pepper on a baking sheet. Roast them for 25-30 minutes until they are tender and slightly caramelized, which intensifies their natural sweetness and adds depth to the soup.
  2. Sauté Aromatics: While the carrots roast, heat a large pot over medium heat with a splash of olive oil. Add the chopped onion and sauté until translucent, about 5 minutes, to build a flavorful base for your soup.
  3. Add Garlic, Ginger, and Cumin: Stir in the minced garlic, grated ginger, and ground cumin. Cook for 1-2 minutes until the mixture is fragrant to release the spices’ aroma and flavor.
  4. <strong.Combine Roasted Carrots and Broth: Add the roasted carrots to the pot along with the vegetable broth. Bring the mixture to a gentle simmer and cook for 10 minutes to allow the flavors to meld together beautifully.
  5. Blend Soup to Smoothness: Use an immersion blender directly in the pot to blend the soup until it becomes smooth and creamy. Alternatively, carefully blend the soup in batches using a countertop blender.
  6. Add Coconut Milk and Season: Stir in the coconut milk if using, which adds richness and creaminess without dairy. Adjust the seasoning with salt and freshly ground black pepper to your taste.
  7. Serve and Garnish: Serve the hot soup garnished with fresh thyme or parsley for a fresh herbal note and beautiful presentation.

Notes

  • You can substitute fresh thyme with fresh parsley or cilantro depending on your preference.
  • For a spicier kick, add a pinch of cayenne pepper or a diced chili when sautéing the aromatics.
  • If coconut milk is not preferred, you can use heavy cream or omit it for a lighter soup.
  • This soup stores well in the refrigerator for up to 3 days and freezes beautifully for up to 2 months.
  • To enhance the soup’s texture, garnish with toasted pumpkin seeds or a drizzle of extra virgin olive oil.

Nutrition

Keywords: roasted carrot soup, vegan carrot soup, creamy carrot soup, healthy soup recipe, easy vegetable soup, dairy free soup, gluten free soup

Find it online: https://todayfoodrecipe.com/roasted-carrot-soup-recipe/