Description
A rich and naturally sweet roasted carrot soup that is both healthy and comforting. Roasting the carrots and onions brings out deep caramelized flavors, which are then blended into a smooth, silky texture. This soup is simple to make, vegan-friendly, and perfect for a cozy meal any time of the year.
Ingredients
Vegetables
- 1½ pounds carrots, peeled and chopped
- 1 onion, chopped
Liquids & Oils
- 2 tablespoons olive oil
- 3 cups vegetable broth
- ½ cup coconut milk or cream (optional)
Spices & Seasonings
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cumin
Garnish
- Fresh parsley for garnish
Instructions
- Preheat oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare vegetables: Toss the peeled and chopped carrots and chopped onion with the olive oil until evenly coated. Spread them out in a single layer on a baking sheet for even roasting.
- Roast vegetables: Place the baking sheet in the preheated oven and roast the carrots and onions for 25 to 30 minutes, until they are tender and slightly caramelized, enhancing the natural sweetness.
- Simmer with broth: Transfer the roasted vegetables into a pot, add the vegetable broth, and bring to a gentle simmer. Let it cook for about 10 minutes to let flavors meld together.
- Blend soup: Using an immersion blender or a standard blender in batches, blend the soup until it reaches a smooth, creamy texture.
- Season and enrich: Stir in the ground cumin and coconut milk or cream if using, which adds a subtle richness and depth to the soup. Adjust salt and pepper to taste.
- Serve: Ladle the warm soup into bowls and garnish with fresh parsley for a pop of color and freshness. Serve immediately.
Notes
- Add fresh ginger to the roasting vegetables or during simmering for an extra layer of warm, spicy flavor.
- Garnish with roasted pumpkin seeds to add a crunchy texture contrast to the creamy soup.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Comfort Food
