Description
Roast carrot soup is a comforting, creamy dish that showcases the natural sweetness of roasted carrots. Perfect for chilly evenings or as a delightful starter at dinner parties, this easy-to-make soup is packed with nutrients and flavor. With its vibrant color and rich texture, it’s sure to warm your heart and please any palate.
Ingredients
Scale
- 2 lbs fresh carrots, peeled and chopped
- 1 medium onion, sliced
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 2 tbsp olive oil
- 1 tsp ground cumin
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Spread the chopped carrots, sliced onion, and minced garlic on the baking sheet. Drizzle with olive oil and sprinkle cumin, salt, and pepper. Toss to coat.
- Roast for 25-30 minutes until tender and caramelized.
- Transfer the roasted vegetables to a blender. Gradually add vegetable broth while blending until smooth.
- Serve hot with a drizzle of olive oil or a dollop of cream.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 8g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For an extra flavor boost, add a splash of orange juice or some ginger during blending. You can also experiment with different herbs or swap vegetable broth for chicken broth for added richness.