Description
Indulge in the comforting embrace of creamy roasted carrot soup, a delightful blend of sweet, earthy flavors that warms both body and soul. Perfect for chilly evenings, this soup features roasted carrots, aromatic herbs, and a luscious coconut milk base. Whether served warm with crusty bread or enjoyed chilled on a sunny day, it’s guaranteed to impress family and friends alike.
Ingredients
Scale
- 1 pound fresh carrots (trimmed and peeled)
- 1 medium onion (diced)
- 4 garlic cloves (smashed)
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh thyme or rosemary
- Salt and pepper to taste
Instructions
- 1. Preheat oven to 400°F (200°C).
- 2. Toss carrots, onion, and garlic with olive oil, salt, and pepper on a baking sheet.
- 3. Roast for about 30 minutes until tender and caramelized.
- 4. Transfer vegetables to a pot; add vegetable broth and coconut milk. Stir to combine.
- 5. Blend until smooth using an immersion blender. Adjust consistency with more broth if needed.
- 6. Taste and season with salt, pepper, and fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 8g
- Sodium: 490mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg