Creamy Roasted Carrot Soup
This creamy roasted carrot soup is a delightful blend of sweet roasted carrots, aromatic spices, and a touch of cream. It is perfect as a comforting starter or a wholesome meal on its own.
Equipment
- 1 baking sheet
- 1 large pot
- 1 blender or immersion blender
- 1 cutting board
- 1 ladle
Ingredients
- 1.5 lbs carrots, peeled and chopped into 1-inch pieces
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream Can be substituted with coconut milk for a dairy-free version.
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- to taste salt
- to taste pepper
- fresh parsley, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- On a baking sheet, combine the chopped carrots, diced onion, and minced garlic. Drizzle with olive oil, and season with salt, pepper, cumin, and coriander. Toss to coat evenly.
- Roast the vegetables in the preheated oven for 30-35 minutes, or until the carrots are tender and slightly caramelized. Stir halfway through for even roasting.
- Once roasted, transfer the vegetables to a large pot. Pour in the vegetable broth and bring the mixture to a simmer over medium heat. Let it cook for about 10 minutes.
- Remove the pot from heat and use a blender or an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and adjust seasoning with more salt and pepper if needed. Warm the soup over low heat just until heated through.
- Serve warm, garnished with fresh parsley if desired.
Notes
Feel free to adjust the spice levels according to your taste by adding a pinch of chili flakes.
You can substitute heavy cream with coconut milk for a dairy-free version.
This soup can be stored in an airtight container in the fridge for up to 3 days. Reheat gently before serving.