Spicy Roasted Carrot Soup Recipe

As a carrot enthusiast with a love for all things cozy, this creamy spiced carrot soup is my gourmet escape on a chilly evening, blending aromatic spices with velvety coconut milk for a culinary hug in a bowl.

The vibrant, earthy flavors of this Spicy Roasted Carrot Soup are absolutely wonderful. The sweetness of roasted carrots, in combination with the subtle smokiness of paprika and cumin, is a fantastic flavor base.

The addition of cayenne pepper gives it just the right amount of kick, and the silky richness from the coconut milk takes this soup right over the top. I can’t stop slurping this comforting carrot soup.

Spicy Roasted Carrot Soup Recipe Ingredients

– Carrots: Rich in beta-carotene, providing fiber and natural sweetness.

– Olive Oil: Heart-healthy fats that enhance flavor and texture.

– Cumin: Adds warmth and earthiness with potential anti-inflammatory properties.

– Smoked Paprika: Offers a smoky depth and antioxidant benefits.

– Cayenne Pepper: Brings heat with metabolism-boosting qualities.

– Garlic: Contains antioxidants and promotes cardiovascular health.

– Coconut Milk: Creamy texture with healthy fats and a hint of tropical flavor.

– Cilantro: Freshness with detoxifying properties and an aromatic finish.

Spicy Roasted Carrot Soup Recipe Ingredient Quantities

• 1.5 pounds carrots, peeled and cut into chunks
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Salt and black pepper to taste
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon lemon juice
• 1/2 cup coconut milk
• Fresh cilantro, for garnish

How to Make this Spicy Roasted Carrot Soup Recipe

1. Set your oven to 400°F (200°C) ahead of time.

2. In a very big bowl, combine the carrot pieces with 1 tablespoon of olive oil, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper; mix well.

3. Place the carrots in a single layer on a baking sheet and put them in the oven. Roast at 425°F for 25-30 minutes or until the carrots are tender and caramelized, stirring once halfway through.

4. In a big vessel, warm the leftover 1 tablespoon of olive oil over medium heat. Toss in the diced onion and let it cook until it achieves translucence, which should take around 5 minutes.

5. In a pot, combine the onions and olive oil. Add the onions and cook over medium heat for 5 minutes, stirring occasionally, until they are soft and starting to caramelize. Then stir in the salt and continue cooking for 5 minutes more. At that point, add the minced garlic to the pot and cook for another minute until fragrant.

6. Add the roasted carrots to the pot and pour in the vegetable broth. Bring it to a boil, then reduce the heat and let it simmer for about 10 minutes.

7. Take the pot away from the heat and allow it to cool a bit. Then use an immersion blender to puree the soup directly in the pot until it is smooth. Or, if you prefer, you can puree the soup in batches using a standard blender.

8. Put the saucepan back on the stove, over low heat. Stir in the lemon juice and the coconut milk, and warm the soup gently until it is heated through.

9. Flavor and adjust seasoning as needed with supplementary salt and black pepper.

10. Present the soup in a heated state, adorned with the herb cilantro in its fresh form. Delight in its consumption!

Spicy Roasted Carrot Soup Recipe Equipment Needed

1. Oven
2. Large bowl
3. Baking sheet
4. Large pot
5. Stove
6. Immersion blender or standard blender
7. Measuring spoons
8. Measuring cups
9. Knife
10. Cutting board
11. Wooden spoon or spatula
12. Ladle

FAQ

• Q: Can I use another type of broth?A: Yes, you can use chicken broth or any other kind of broth in place of vegetable broth, but if you want to stick with a vegan option, you should go for vegetable broth.
• Q: How can I make the soup less spicy?1. Omit or reduce cayenne pepper; adjust smoked paprika and cumin to taste.
• Q: Can I use a different milk instead of coconut milk?A: Yes, you may use almond milk or heavy cream in place of coconut milk, provided you are not set on keeping the soup vegan.
• Q: How can I store the leftover soup?A: Keep in an airtight container in the refrigerator for as long as 3 days, or stash in the freezer for as long as 3 months.
• Q: Is it necessary to peel the carrots?It is advisable to peel the carrots to obtain a smoother consistency and to make certain that any filth or flaws are eliminated.
• Q: What can I use instead of fresh cilantro for garnish?You can use fresh parsley or chives as an alternative to cilantro if you want to garnish and don’t have any.
• Q: Can I use pre-minced garlic?Pre-minced garlic can be used, but nothing beats the flavor of fresh minced garlic, if garlic’s flavor is what you’re after.

Spicy Roasted Carrot Soup Recipe Substitutions and Variations

Instead of using olive oil, you can use 2 tablespoons of coconut oil for a hint of tropical flavor.
1 teaspoon ground coriander may substitute for ground cumin when a different spice profile is desired.
1/2 teaspoon chipotle powder can take the place of smoked paprika to contribute a smoky, spicy kick.
To get a subtler flavor, use less or no cayenne pepper. Instead, use a dash of hot sauce in its place.
1/2 cup of heavy cream or almond milk can be substituted for coconut milk, depending on your dietary preference.

Pro Tips

1. Roasting Precision For perfectly roasted carrots, ensure they are cut into uniform pieces. This helps them cook evenly and caramelize beautifully, enhancing their sweetness and flavor.

2. Oil and Spice Distribution When tossing the carrots with olive oil and spices, use your hands to ensure even coating. This guarantees that every piece is well-flavored and will roast nicely.

3. Flavor Layering Consider adding a small amount of the lemon juice to the onions while they cook. This can help in deglazing the pan and adds depth to the flavor early in the cooking process.

4. Blending for Texture For a smoother texture, strain the soup after blending to remove any fibrous bits from the carrots. This step is optional but can make the soup velvety and smooth.

5. Coconut Milk Adjustment If you prefer a creamier soup, increase the coconut milk to 3/4 cup. Alternatively, if you want a less rich soup, reduce it slightly or replace it with a bit of extra vegetable broth.