Roasted Carrot Soup

Warm up with a comforting bowl of Roasted Carrot Soup, a silky and flavorful dish perfect for cozy evenings or a light yet satisfying lunch. This recipe stands out with its oven-roasted carrots, caramelized onions, and garlic that bring a natural sweetness and depth to the soup. Infused with aromatic spices like cumin, coriander, and fresh ginger, then finished with creamy coconut milk, this dairy-free and vegan soup offers a delightful balance of earthy, spicy, and velvety flavors. Easy to prepare in under an hour, this hearty soup is as nourishing as it is delicious. Simply garnish with fresh parsley for a pop of freshness and serve piping hot for a vibrant, satisfying meal. Whether you're looking for a healthy winter warmer or an impressive starter for dinner guests, this roasted carrot soup is sure to become a favorite.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 pounds carrots
• 1 large yellow onion
• 3 garlic cloves
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon fresh ginger (grated)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley (for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel the carrots and cut them into chunks (about 2 inches in size). Peel and quarter the onion.

Step 3

Place the chopped carrots, onion, and whole garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt and pepper.

Step 4

Roast the vegetables in the oven for 25-30 minutes, flipping them halfway, until they are tender and slightly caramelized.

Step 5

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the cumin, coriander, and grated ginger, and sauté for 1 minute until fragrant.

Step 6

Transfer the roasted vegetables to the pot. Add the vegetable broth and salt. Bring to a boil, then reduce to a simmer and cook for 10 minutes.

Step 7

Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches, then return it to the pot.

Step 8

Stir in the coconut milk and adjust seasoning with more salt and pepper if needed. Heat the soup gently over low heat for 2-3 minutes.

Step 9

Serve hot, garnished with fresh parsley, and enjoy!

Nutrition Facts

Serving size	1436.6 grams (1436.6g)

Amount per serving	% Daily Value*
Calories	812

Total Fat 37.80g	48%
Saturated Fat 6.40g	32%
Polyunsaturated Fat 5.60g
Cholesterol 0mg	0%
Sodium 4688mg	204%
Total Carbohydrate 105.20g	38%
Dietary Fiber 17.20g	61%
Total Sugars 40.00g
Protein 20.40g	41%

Vitamin D 0IU	0%
Calcium 258mg	20%
Iron 8mg	44%
Potassium 2436mg	52%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.4%

Protein: 9.7%

Carbs: 49.9%