Butternut Carrot Soup
Creamy, comforting, and bursting with fall flavors, this Butternut Carrot Soup is the ultimate bowl of coziness. Made with sweet roasted butternut squash, earthy carrots, and warm spices like cumin and cinnamon, this vibrant soup strikes the perfect balance between savory and subtly sweet. A splash of coconut milk adds a luscious creaminess while keeping it dairy-free, and the option to garnish with fresh parsley takes the presentation to the next level. With its velvety texture and rich flavor, this soup is a crowd-pleasing starter or a satisfying main course on a chilly evening. Ready in just an hour, it’s perfect for meal prep or a wholesome weeknight dinner. Keywords: butternut carrot soup, creamy vegan soup, roasted vegetable soup recipe.
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Recipe Information
Ingredients
- 1 medium-sized (about 2 pounds) butternut squash
- 4 large carrots
- 1 large yellow onion
- 3 large garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 4 cups vegetable stock
- 1 cup coconut milk
- 1 teaspoon (to taste) salt
- 0.5 teaspoons (to taste) black pepper
- 2 tablespoons (chopped, optional for garnish) fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Dice the flesh into 1-inch cubes.
Peel and chop the carrots into 1-inch pieces.
Place the diced butternut squash and carrots on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
While the vegetables roast, peel and dice the onion. Mince the garlic cloves.
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5-6 minutes, until softened and translucent.
Add the minced garlic, ground cumin, and ground cinnamon to the pot. Stir for 1-2 minutes, until fragrant.
Once the roasted vegetables are ready, add them to the pot along with the vegetable stock. Bring the mixture to a gentle boil, then reduce the heat and let simmer for 10 minutes.
Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until creamy (be careful with hot liquids).
Stir in the coconut milk, then taste the soup and adjust the seasoning with additional salt and pepper, if needed.
Serve the soup hot, garnished with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
1280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4888 mg | 213% | |
| Total Carbohydrate | 225.1 g | 82% | |
| Dietary Fiber | 53.0 g | 189% | |
| Total Sugars | 68.8 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 724 mg | 56% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 5814 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
