Description
Warm and comforting, this creamy roasted carrot soup blends sweet roasted carrots with aromatic spices, creating a delightful dish perfect for chilly evenings.
Ingredients
Scale
- 1 lb fresh carrots, peeled and chopped
- 1 medium onion, sliced into wedges
- 4 cloves garlic, smashed
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk (light or regular)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Peel and chop the carrots into 1-inch pieces. Slice the onion into wedges and smash the garlic cloves (no need to peel).
- Spread the chopped carrots, onion wedges, and smashed garlic on the baking sheet. Drizzle with olive oil and season generously with salt and pepper. Roast for 25-30 minutes until caramelized and tender.
- Transfer the roasted vegetables to a blender or food processor. Add vegetable broth and coconut milk. Blend until smooth and creamy.
- Pour the blended mixture back into a pot over medium heat. Simmer gently for about five minutes to meld flavors.
- Ladle the soup into bowls. Garnish with fresh herbs or an extra drizzle of coconut milk if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 170
- Sugar: 7g
- Sodium: 310mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added flavor, consider incorporating ginger or cumin. This soup can be stored in an airtight container in the refrigerator for up to five days. To reheat, warm gently on the stove over low heat to maintain creaminess.