Roasted Carrot Soup
A velvety roasted carrot soup with caramelized sweetness, warm ginger, and a creamy finish. Simple ingredients transform into a comforting and flavorful bowl.
Equipment
- baking sheet
- large pot
- Blender or immersion blender
- knife and cutting board
Ingredients
- 2 lbs carrots, peeled and chopped
- 1 tbsp olive oil
- 2 tbsp butter
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground nutmeg (optional)
- 4 cups vegetable broth
- salt and black pepper to taste
- 1/2 cup heavy cream or coconut milk
- 1 tsp lemon juice (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss chopped carrots with olive oil and spread evenly on the baking sheet.
- Roast for 25–30 minutes, stirring halfway through, until tender and caramelized.
- In a large pot, melt butter and sauté onion for 5–6 minutes until soft.
- Add garlic and ginger and cook until fragrant.
- Stir in cumin, coriander, and optional nutmeg, cooking briefly.
- Add roasted carrots and vegetable broth, then simmer for 10 minutes.
- Blend until smooth using a blender or immersion blender.
- Stir in cream and warm gently without boiling.
- Add lemon juice if desired, adjust seasoning, and serve.
Notes
Roasting carrots is essential for deep flavor. Blend until smooth for best texture. Do not boil after adding cream. Add lemon juice at the end for brightness.
Nutrition
Calories: 220kcalCarbohydrates: 20gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 400mgPotassium: 500mgFiber: 4gSugar: 9gVitamin A: 20000IUVitamin C: 10mgCalcium: 60mgIron: 1mg