Roasted Carrot Soup Recipe

I love this roasted carrot soup recipe because it’s a perfect blend of comforting and exotic flavors, bringing warmth and happiness to any chilly day with its creamy texture and aromatic spices. Plus, it’s incredibly easy to make and impresses everyone with its gourmet vibe, especially when paired with some crusty bread!

The warmth of roasted carrot soup envelopes me in comfort. It’s a delicious fusion of flavors—sweet, tender carrots; mellow, roasted garlic; and onions—that, when pureed, become something really special.

What makes that “something special”? The earthiness of cumin, for one.

And then there’s the appearance of coconut milk (not too heavy, but enough to give the right texture). A hint of lemon juice at the end makes all the difference, too.

Ingredients

Carrots contain an abundance of beta-carotene, which is exceptional for maintaining the health of one’s eyes.

Add to this the natural sweetness that they possess, and it is easy to understand why eating them raw or cooked is delectable.

Olive oil comprises healthy monounsaturated fats and antioxidants.

Here’s my rephrased version of your text:

Garlic: Contributes to the depth of flavor, while sulfur compounds increase immunity.

Coconut Milk: A creamy texture, bestows healthful fats for richness.

Cumin, in its powdered form, works splendidly in dishes that require a warm, earthy flavor.

In Indian cooking, powdered cumin is often blended with coriander (and other spices) as part of a mixture that adds complexity to a dish.

Ingredient Quantities

• 1 1/2 pounds carrots, peeled and cut into 1-inch pieces
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• 1 cup coconut milk or heavy cream
• 1 tablespoon maple syrup or honey (optional)
• 1 tablespoon lemon juice
• Fresh cilantro or parsley, for garnish
• Crusty bread, for serving

Instructions

1. Prepare your oven by heating it to 400°F (200°C). Take a baking sheet and cover it with parchment paper.

2. Arrange the carrots that have been peeled and cut on the baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and black pepper. Roast for about 25 minutes, watching to not let the carrots become too charred. Serve immediately.

3. In a large pot, heat 1 tablespoon of the remaining olive oil over medium heat. Add the onion, chopped, and cook it until the softness and translucence of the onion at about 5 minutes guarantees that it has reached the desired stage for further cooking.

4. Add the minced garlic and ground cumin, cooking for a further minute, until the garlic smells amazing.

5. Incorporate the roasted carrots into the pot with the vegetable broth. Bring to a boil, then reduce the heat and let it bubble for 10 minutes.

6. Utilize an immersion blender to blend the soup until it reaches an even smoothness. If you would prefer to use a traditional blender instead, transfer the soup in batches, taking care to ensure that it remains smooth and lump-free throughout the entire blending process.

7. Add the coconut milk (or heavy cream) and the maple syrup (or honey, if using) while stirring, and blend until fully incorporated. Heat the soup gently. Do not let it boil.

8. Stir in the lemon juice and season with salt and pepper to taste.

9. Garnish the soup with fresh cilantro or parsley and serve it up hot.

10. Serve with crusty bread alongside. Savor the rich and lovely roasted carrot soup!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large pot
5. Knife
6. Cutting board
7. Measuring spoons
8. Immersion blender or traditional blender
9. Wooden spoon or spatula
10. Ladle

FAQ

• Q: Can I use other vegetables instead of carrots?A: This is a carrot soup, but you can make it with parsnips or sweet potatoes and achieve a different flavor profile.
• Q: Is the maple syrup or honey necessary?A: It’s up to you; it adds a faintly sweet flavor that helps balance the other tastes, but the soup doesn’t need it to be delicious.
• Q: Can this soup be made vegan?A: Certainly, you can substitute coconut milk for heavy cream and verify that your maple syrup is vegan.
• Q: How can I make the soup spicier?To give it a kick, add a pinch of cayenne pepper or a dash of hot sauce.
• Q: Can I freeze the soup?Q: Does this soup freeze well?

  * Yes, this soup freezes well.
  * Just cool it completely before transferring it to airtight containers.

• Q: What is the best way to blend the soup?For convenience, use an immersion blender, or transfer batches to a countertop blender.
• Q: How should leftovers be stored?A: Keep in an airtight container in the fridge for four days max.

Substitutions and Variations

1 1/2 pounds parsnips, peeled and cut into 1-inch pieces, used in place of carrots
2 tablespoons avocado oil or melted coconut oil, in place of olive oil
1 medium leek, white part only, chopped, instead of onion
Replace 2 cloves of minced garlic with roasted garlic.”
1 teaspoon curry powder or smoked paprika, an alternative to ground cumin
Four cups of chicken broth, or water if not using vegetable broth
1 cup almond milk or cashew cream, instead of coconut milk or heavy cream
1 tablespoon agave nectar or brown sugar, which can be used instead of maple syrup or honey

Pro Tips

1. Roasting Depth For deeper flavor, consider roasting the carrots until they’re slightly caramelized. This will enhance their natural sweetness and add complexity to the soup. Keep an eye on them to prevent over-charring.

2. Spice Boost Add a pinch of smoked paprika or cayenne pepper when you sauté the garlic and cumin. This will introduce a subtle smokiness or a gentle spicy kick that complements the earthy sweetness of the carrots.

3. Smooth Blending When blending the soup, ensure it’s slightly cooled before blending in batches if using a countertop blender, to avoid hot splashes. A high-speed blender will give you a silkier texture.

4. Coconut Milk Tip If using coconut milk, shake the can well before opening or stir the contents thoroughly to incorporate the thicker cream with the liquid. This ensures an even creaminess throughout the soup.

5. Garnish Enhancement Add a drizzle of olive oil or a sprinkle of toasted seeds (like pumpkin or sunflower seeds) along with the fresh herbs for a delightful texture contrast and added flavor.