Description
Creamy Roasted Carrot Soup is a delightful blend of sweet roasted carrots, aromatic garlic, and rich coconut milk, creating a comforting dish perfect for chilly evenings. This soup boasts a velvety texture and warm flavors that invite everyone to gather around the table. Easy to prepare, it can be served as a starter or main dish and pairs beautifully with crusty bread or fresh herbs for added flair.
Ingredients
Scale
- 2 lbs fresh carrots, peeled and chopped
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Spread the chopped carrots, onion, and garlic on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, then toss to coat evenly.
- Roast for 25-30 minutes until tender and caramelized.
- Transfer the roasted vegetables to a pot, add vegetable broth, and bring to a boil. Reduce heat and simmer for 10 minutes.
- Blend until smooth using an immersion blender or in batches in a regular blender. Stir in coconut milk for creaminess.
- Heat through before serving hot with garnishes like fresh herbs or croutons.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Choose organic carrots for enhanced flavor. Adjust the consistency of the soup by adding more broth if needed. Experiment with spices like cumin or nutmeg for extra warmth.