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When the temperatures drop and the days become shorter, there’s nothing quite like a warm bowl of soup to bring comfort and nourishment. Creamy roasted carrot soup stands out as an ideal dish during the fall and winter months, showcasing the natural sweetness of carrots while providing a velvety texture that envelops the senses. This delightful soup marries comfort with health, making it a favorite for families seeking warmth and flavor in every spoonful.

Creamy Roasted Carrot Soup

Warm up this fall and winter with a comforting bowl of creamy roasted carrot soup. This delightful recipe highlights the natural sweetness of carrots, blending them with aromatic spices and creamy goodness for a satisfying experience. Packed with nutrients, this soup is perfect for families seeking healthy, flavorful meals. Learn how to select fresh ingredients, achieve the perfect texture, and elevate flavors to create a nourishing dish that will become a cozy go-to all season long.
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Ingredients
  

1 lb (450g) fresh carrots, peeled and chopped into 1-inch pieces

1 medium onion, diced

4 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon ground ginger

½ teaspoon salt (adjust to taste)

½ teaspoon black pepper (adjust to taste)

4 cups vegetable broth (or chicken broth for a non-vegetarian version)

1 cup coconut milk (or heavy cream for a richer flavor)

Fresh parsley or cilantro, for garnish

Optional: A squeeze of fresh lemon juice for brightness

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to prepare for roasting the carrots.

    Prepare the Carrots: On a large baking sheet, combine the chopped carrots and diced onion. Drizzle the olive oil over the top and sprinkle with cumin, ginger, salt, and black pepper. Toss everything together until the vegetables are evenly coated with the oil and spices.

      Roast the Vegetables: Spread the carrot and onion mixture out in a single layer on the baking sheet. Roast in the preheated oven for 25-30 minutes, or until the carrots are tender and have developed a slight caramelization, stirring halfway through for even roasting.

        Sauté Garlic: While the vegetables are roasting, heat a splash of olive oil in a large pot over medium heat. Once hot, add the minced garlic and sauté for approximately 1 minute, or until aromatic but not browned to avoid bitterness.

          Combine Ingredients: Once the vegetables are done roasting, carefully add them to the pot with the sautéed garlic. Pour in the vegetable broth (or chicken broth) and bring the mixture to a gentle simmer. Allow it to cook for about 10 minutes, enabling the flavors to blend beautifully.

            Blend the Soup: Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and creamy. If you do not have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth.

              Add Creaminess: After blending, stir in the coconut milk (or heavy cream) and return the soup to low heat. Gently warm the soup until heated through. Taste and adjust the seasoning with additional salt, pepper, or a squeeze of fresh lemon juice for brightness, if desired.

                Serve: Ladle the velvety soup into bowls and garnish generously with freshly chopped parsley or cilantro. This soup pairs wonderfully with warm, crusty bread or a crisp side salad for a complete meal.

                  Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings