Description
A smooth and creamy roasted carrot soup that is both comforting and nutritious.
Ingredients
Scale
- 2 pounds carrots, peeled and chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 cup coconut milk
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the carrots, onion, and garlic with olive oil, salt, pepper, and cumin.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender.
- Transfer the roasted vegetables to a pot and add vegetable broth.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Pureé the soup using an immersion blender or in batches in a blender.
- Stir in the coconut milk and heat through.
- Serve warm.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- This soup can be frozen for up to 2 months.
- Adjust seasoning to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted carrot soup, vegan soup, healthy soup