Roasted Carrot Soup
This **Roasted Carrot Soup** is velvety smooth, naturally sweet, and packed with **rich, roasted flavor**. The roasting process caramelizes the carrots, bringing out their natural sweetness and depth, while a blend of **garlic, onion, and warm spices** enhances the taste.
Equipment
- - Baking sheet
- - Large pot or Dutch oven
- - Blender (immersion or countertop)
- - Knife & cutting board
- Measuring cups and spoons
Ingredients
- - 1 ½ lbs carrots peeled and chopped
- - 1 small onion diced
- - 3 cloves garlic minced
- - 2 tablespoons olive oil
- - 1 teaspoon ground cumin
- - 1/2 teaspoon smoked paprika
- - 1/2 teaspoon ground ginger
- - 1 teaspoon salt adjust to taste
- - 1/4 teaspoon black pepper
- - 4 cups vegetable broth
- - 1/2 cup coconut milk or heavy cream
- - 1 tablespoon lemon juice for brightness
- - Fresh parsley or thyme for garnish
Instructions
- #### **Step 1: Roast the Carrots**
- Preheat oven to **400°F (200°C)**.
- Toss **chopped carrots, garlic, and onion** with **olive oil, cumin, paprika, ginger, salt, and pepper** on a baking sheet.
- Roast for **25-30 minutes**, until tender and slightly caramelized.
- #### **Step 2: Blend the Soup**
- Transfer the roasted carrots to a large pot.
- Add **vegetable broth** and bring to a **simmer for 5 minutes**.
- Blend the soup using an **immersion blender** (or carefully blend in batches in a regular blender).
- #### **Step 3: Finish & Serve**
- Stir in **coconut milk (or heavy cream) and lemon juice**.
- Adjust seasoning if needed.
- Serve hot, garnished with **fresh herbs and an extra drizzle of cream**.