Creamy Roasted Carrot Soup
A warm and delightful vegan soup with roasted carrots, earthy spices, and a creamy texture that's perfect for any day.
Ingredients
Main Ingredients
- 4 cups Carrots, chopped The magic ingredient! Their natural sweetness shines through after roasting.
- 2 tablespoons Extra-virgin olive oil Adds richness and helps the carrots caramelize beautifully.
- 1/2 teaspoon Fine sea salt Enhances the flavors of the soup and balances the sweetness.
- 1 medium Yellow onion, chopped Brings a soft, sweet base flavor when sautéed.
- 2 cloves Garlic, minced Adds a fragrant zing that complements the caramelized carrots.
- 1 teaspoon Ground coriander Provides a warm, citrusy flavor that brightens the soup.
- 1 teaspoon Ground cumin Adds an earthy, nutty depth to the dish.
- 4 cups Vegetable broth or water The liquid base that ties everything together.
- 1 tablespoon Unsalted butter Helps to create a richer soup, though you can skip this for a vegan option.
- 1 tablespoon Lemon juice A splash brightens the entire flavor profile.
- to taste Freshly ground black pepper For a warm, peppery kick that brings everything together.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Peel and chop the carrots into chunks, about the same size for even roasting.
- Chop the onion and mince the garlic.
Cooking
- Toss the carrots with 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon of salt.
- Spread on a baking sheet and roast in the oven for 25-30 minutes, until caramelized and tender.
- In a pot, heat the remaining olive oil over medium heat, then add the onion and garlic. Sauté until the onion is soft, about 5 minutes.
- Add the roasted carrots to the pot, along with vegetable broth and spices. Simmer for 10 minutes.
Serving
- Use an immersion blender to purée the soup until smooth, or carefully transfer to a blender.
- Stir in butter, lemon juice, and season to taste with salt and pepper.
- Ladle into bowls and add your favorite toppings before digging in!
Notes
Roasting Tip: Don’t crowd the carrots on the baking sheet to ensure they caramelize properly. Ingredient Swap: Instead of butter, try coconut milk for a delightful tropical twist. Storage Tip: This soup keeps well! Store leftovers in the fridge for up to 5 days or freeze them for up to 3 months.