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.