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Velvety Creamy Roasted Carrot Soup

Irresistibly Velvety Creamy Roasted Carrot Soup Recipe

Enjoy a warm bowl of Velvety Creamy Roasted Carrot Soup, perfect for chilly evenings and packed with flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 2 lbs Carrots Consider sweet potatoes for a unique twist.
  • 1 Onion Shallots or leeks are milder substitutes.
  • 4 cloves Garlic Fresh garlic intensifies the taste; you may use garlic powder in a pinch.
  • 2 cups Vegetable Broth Feel free to swap with chicken broth if desired.
  • 1 can Coconut Milk Heavy cream can be used for a richer touch.
  • 2 tbsp Olive Oil Drizzle extra virgin olive oil over the soup before serving.
  • to taste Salt Taste and adjust to elevate the dish.
  • to taste Pepper Fundamental for seasoning.
For the Garnish
  • to taste Fresh Herbs Parsley or cilantro make excellent choices.
  • to taste Extra Coconut Milk Drizzling adds a creamy finish.

Equipment

  • Blender
  • Baking sheet
  • Parchment paper
  • Pot

Method
 

Instructions
  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Peel and chop 2 lbs of carrots, 1 onion, and smash 4 garlic cloves.
  3. Toss the veggies with olive oil, salt, and pepper on the baking sheet, and roast for 25-30 minutes.
  4. Transfer the roasted veggies to a blender, adding in 2 cups of vegetable broth and 1 can of coconut milk, and blend until velvety smooth.
  5. Pour the blended soup back into a pot and warm it over medium heat, adjusting seasoning as needed.
  6. Ladle the soup into bowls, drizzling with extra coconut milk on top, and garnish with fresh herbs.

Notes

This soup can be stored in the fridge for up to 5 days and frozen for up to 3 months. Reheat gently and add liquid if too thick.