Creamy Roasted Carrot Soup
Warm up with this comforting creamy roasted carrot soup, featuring sweet roasted carrots blended to velvety perfection. Perfect for chilly days or impressing guests!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Roasting/Blending
- Cuisine: American
Ingredients
Scale
- 2 lbs fresh carrots (peeled and chopped)
- 1 large yellow onion (sliced)
- 4 cloves garlic (minced)
- 4 cups vegetable broth
- 1 can (13.5 oz) unsweetened coconut milk
- 2 tbsp extra virgin olive oil
- Salt and pepper (to taste)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the chopped carrots, sliced onion, minced garlic, olive oil, salt, and pepper until well coated.
- Spread the vegetable mixture evenly on the prepared baking sheet and roast for 25-30 minutes until tender and caramelized.
- Transfer the roasted vegetables to a blender or use an immersion blender directly in the pot. Add vegetable broth and coconut milk, blending until smooth.
- Pour the blended mixture back into a pot over medium heat, stirring occasionally until heated through (about five minutes). Adjust seasonings as needed.
- Ladle into bowls and garnish with fresh herbs if desired. Optionally add a drizzle of olive oil before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 6g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg