Creamy Roasted Carrot Soup
Creamy Roasted Carrot Soup is a comforting dish that delights the senses with its rich, velvety texture and sweet, earthy flavor. Perfect for chilly evenings or cozy family gatherings, this soup combines roasted carrots, aromatic herbs, and creamy coconut milk to create a nourishing experience that warms both body and soul. Each spoonful invites you to savor its delightful harmony of flavors, making it an irresistible addition to your culinary repertoire.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves about 6 people 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 2 lbs fresh carrots, peeled and chopped
- 1 medium yellow onion, cut into wedges
- 4 cloves garlic, whole and unpeeled
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp fresh thyme
- Salt and pepper to taste
Instructions
- 1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2. Spread the chopped carrots, onion wedges, and whole garlic on the baking sheet. Drizzle with olive oil, season with salt, pepper, cumin, and thyme; toss to coat evenly.
- 3. Roast for 30-35 minutes until vegetables are tender and caramelized.
- 4. Let cool slightly; then transfer roasted vegetables to a blender. Add vegetable broth and coconut milk; blend until smooth.
- 5. Pour the blended soup back into a pot over medium heat. Stir gently until heated through, adjusting seasoning as needed.
- 6. Serve hot in bowls garnished with fresh thyme or a drizzle of coconut milk.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 6g
- Sodium: 410mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg