Roasted Carrot Soup
This Roasted Carrot Soup is a flavor-packed recipe that's easy to make and perfect for spring ... or any time of year!
Servings: 4 to 6 people
Calories: 309kcal
Ingredients
For Roasted Vegetables:
- 2 pounds carrots, chopped
- 1 large onion, chopped
- 1 ½ tablespoons extra virgin olive oil
- salt
- pepper
For Soup:
- 2 teaspoons extra virgin olive oil
- 2 large garlic cloves, minced
- 1-inch cube ginger root, peeled and minced
- 1 tablespoon garam masala
- ¼ teaspoon cayenne, or to taste
- 3 cups vegetable broth
- 1 (13.5-ounce) can coconut milk
- juice from ½ a lemon
- chopped cilantro, for serving
Instructions
- Preheat oven to 425 degrees.
Prepare Roasted Veggies:
- Place carrots and onions on a large baking sheet. Drizzle with 1 ½ tablespoons olive oil, then season with salt and pepper. Mix well.
- Roast carrots for 20 minutes. Use a spatula to stir veggies, then roast for 15 to 20 minutes more, or until fork tender and lightly browned. Set aside.
Prepare Soup:
- When roasted veggies are done cooking, heat 2 teaspoons olive oil in a large pot over medium heat.
- Add garlic, ginger, garam masala, and cayenne to pot. Cook, stirring constantly, for about 1 minute.
- Mix in roasted veggies and vegetable broth; bring to a boil.
- Remove pot from heat and puree soup until totally smooth using a stick blender (or regular blender).
- Return soup to heat; stir in coconut milk and lemon juice.
- When soup is heated through, remove from heat and season to taste with salt and pepper.
- Serve soup hot, sprinkled with cilantro. Enjoy!
Notes
This soup is on the thick side. You can thin it out by adding extra broth or coconut milk, if desired.
Nutrition
Calories: 309kcal
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