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Roasted Carrot Soup

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Roasted Carrot Soup is a rich, flavorful, and comforting soup that highlights the natural sweetness of roasted carrots combined with aromatic herbs and spices for a smooth and creamy texture.

Ingredients

  1. 2 pounds carrots, peeled and cut into chunks
    2 tablespoons olive oil
    1 onion, chopped
    3 cloves garlic, minced
    4 cups vegetable broth
    1 teaspoon ground cumin
    Salt and pepper to taste
    Optional garnish: fresh parsley, a drizzle of olive oil, or toasted seeds

Instructions

Preheat oven to 400°F (200°C). Toss carrots with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.

  1. Heat remaining olive oil in a large pot over medium heat. Add onion and garlic; sauté until soft and fragrant, about 5 minutes.
  2. Add roasted carrots, vegetable broth, and cumin to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
  3. Use an immersion blender or transfer to a blender to puree soup until smooth.
  4. Season with salt and pepper. Serve hot with optional garnishes.

Notes

  1. Add cayenne or smoked paprika for heat.
  2. Stir in coconut milk or cream for creamier soup.
  3. Add fresh thyme or rosemary while simmering for herbal flavor.
  4. Roast whole garlic cloves with carrots for extra depth.
  5. Store leftovers in airtight container in fridge up to 4 days; freeze up to 3 months.
  6. Reheat gently on stovetop or microwave.

Nutrition

Find it online: https://thefamilycooking.com/roasted-carrot-soup/