why make this recipe
Silky & Healthy Roasted Carrot Soup is a delightful option for anyone seeking warmth and comfort in a bowl. This soup is not just delicious but also packed with nutrients from fresh carrots and spices. The roasting process enhances the natural sweetness of the carrots, giving the soup a rich flavor that you will crave all year round. Plus, it’s a simple recipe that can easily fit into your busy schedule.
how to make Silky & Healthy Roasted Carrot Soup
Ingredients
- 2 pounds carrots, peeled and chopped
- 1 medium yellow onion, chopped
- 3 garlic cloves, peeled
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 4 cups vegetable broth (or chicken broth)
- 1/2 cup canned coconut milk or heavy cream
- Salt and pepper, to taste
- Optional toppings: Greek yogurt, fresh parsley, pumpkin seeds
Directions
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Preheat the oven to 400°F (200°C). Place the carrots, onion, and garlic on a lined baking sheet. Drizzle with olive oil, season with salt, and roast for 25–30 minutes until tender and caramelized.
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In a soup pot, heat a little oil and toast the cumin, coriander, and smoked paprika for 1–2 minutes.
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Add the roasted vegetables and broth to the pot. Use an immersion blender to puree until smooth (or use a high-speed blender in batches).
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Stir in the coconut milk or cream. Simmer gently and season with salt and pepper. Adjust the consistency with more broth if needed.
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Ladle into bowls and top with yogurt, parsley, or pumpkin seeds.
how to serve Silky & Healthy Roasted Carrot Soup
Serve the soup hot in bowls. Add toppings like a dollop of Greek yogurt, a sprinkle of fresh parsley, or a handful of pumpkin seeds for extra flavor and texture. Enjoy it with some crusty bread for a complete meal.
how to store Silky & Healthy Roasted Carrot Soup
You can store any leftover soup in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, freeze the soup in individual portions. It can be frozen for up to 3 months. To reheat, simply thaw and warm it on the stove or in the microwave.
tips to make Silky & Healthy Roasted Carrot Soup
- Make sure to chop the carrots into evenly sized pieces for even roasting.
- Taste the soup before serving to adjust the seasoning if necessary.
- If you prefer a thinner consistency, add more broth until you reach your desired thickness.
variation
This soup can easily be adapted. Try adding some ginger for a spicy kick, or toss in other roasted vegetables like sweet potatoes or butternut squash for a different flavor profile.
FAQs
1. Can I use other vegetables?
Yes, you can use other root vegetables like sweet potatoes or parsnips to enhance the flavor.
2. Is this soup vegan?
Yes, if you use vegetable broth and coconut milk, this soup is vegan-friendly.
3. Can I make this soup ahead of time?
Absolutely! You can make the soup beforehand and store it in the refrigerator or freezer. Just reheat when you are ready to serve.
Silky & Healthy Roasted Carrot Soup
A delightful, nutrient-packed soup made with roasted carrots and spices that delivers warmth and comfort in every bowl.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 2 pounds carrots, peeled and chopped
- 1 medium yellow onion, chopped
- 3 garlic cloves, peeled
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 4 cups vegetable broth (or chicken broth)
- 1/2 cup canned coconut milk or heavy cream
- Salt and pepper, to taste
- Optional toppings: Greek yogurt, fresh parsley, pumpkin seeds
Instructions
- Preheat the oven to 400°F (200°C). Place the carrots, onion, and garlic on a lined baking sheet. Drizzle with olive oil, season with salt, and roast for 25–30 minutes until tender and caramelized.
- In a soup pot, heat a little oil and toast the cumin, coriander, and smoked paprika for 1–2 minutes.
- Add the roasted vegetables and broth to the pot. Use an immersion blender to puree until smooth (or use a high-speed blender in batches).
- Stir in the coconut milk or cream. Simmer gently and season with salt and pepper. Adjust the consistency with more broth if needed.
- Ladle into bowls and top with yogurt, parsley, or pumpkin seeds.
Notes
Chop carrots into evenly sized pieces for even roasting. Adjust seasoning before serving. For a thinner soup, add more broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 8g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg