Creamy Roasted Carrot Soup
This creamy roasted carrot soup is a comforting and flavorful dish perfect for chilly days. The natural sweetness of the carrots is enhanced by roasting, while the addition of cream gives it a rich and velvety texture.
Equipment
- 1 baking sheet
- 1 large pot or Dutch oven
- 1 blender or immersion blender
- 1 cutting board
- 1 measuring cups and spoons
Ingredients
- 1.5 lbs carrots, peeled and cut into chunks
- 1 tablespoon olive oil
- to taste salt
- to taste pepper
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 0.5 cup heavy cream
- for garnish fresh parsley or cilantro optional
Instructions
- Preheat the oven to 400°F (200°C).
- On a baking sheet, toss the carrot chunks with olive oil, salt, and pepper. Spread them out in an even layer.
- Roast the carrots in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic, ground cumin, and ground ginger to the pot, cooking for an additional minute until fragrant.
- Once the carrots are roasted, add them to the pot along with the vegetable broth. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
- Stir in the heavy cream and adjust seasoning with salt and pepper if needed. Reheat gently if necessary.
- Serve hot, garnished with fresh parsley or cilantro if desired.
Notes
You can make this soup vegan by replacing the heavy cream with coconut milk or a non-dairy cream.
For added depth of flavor, consider adding a splash of orange juice or zest.
This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.