Roasted Carrot Soup
Warm up with a comforting bowl of Roasted Carrot Soup, a silky and flavorful dish perfect for cozy evenings or a light yet satisfying lunch. This recipe stands out with its oven-roasted carrots, caramelized onions, and garlic that bring a natural sweetness and depth to the soup. Infused with aromatic spices like cumin, coriander, and fresh ginger, then finished with creamy coconut milk, this dairy-free and vegan soup offers a delightful balance of earthy, spicy, and velvety flavors. Easy to prepare in under an hour, this hearty soup is as nourishing as it is delicious. Simply garnish with fresh parsley for a pop of freshness and serve piping hot for a vibrant, satisfying meal. Whether you're looking for a healthy winter warmer or an impressive starter for dinner guests, this roasted carrot soup is sure to become a favorite.
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Recipe Information
Ingredients
- 2 pounds carrots
- 1 large yellow onion
- 3 garlic cloves
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon fresh ginger (grated)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Peel the carrots and cut them into chunks (about 2 inches in size). Peel and quarter the onion.
Place the chopped carrots, onion, and whole garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt and pepper.
Roast the vegetables in the oven for 25-30 minutes, flipping them halfway, until they are tender and slightly caramelized.
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the cumin, coriander, and grated ginger, and sauté for 1 minute until fragrant.
Transfer the roasted vegetables to the pot. Add the vegetable broth and salt. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches, then return it to the pot.
Stir in the coconut milk and adjust seasoning with more salt and pepper if needed. Heat the soup gently over low heat for 2-3 minutes.
Serve hot, garnished with fresh parsley, and enjoy!
Nutrition Facts
Calories |
199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1069 mg | 46% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 10.1 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 620 mg | 13% | |
*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.
