Description
A creamy and delicious roasted carrot and coconut soup, perfect for any occasion.
Ingredients
Scale
- 2 lbs fresh carrots, peeled and chopped
- 1 medium onion, chopped
- 4 cloves garlic, whole
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp olive oil
- 1 tsp ground cumin
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss chopped carrots and onion with olive oil, salt, and pepper on a baking sheet.
- Roast for 25-30 minutes until tender and caramelized. Add garlic cloves for the last 10 minutes of roasting.
- Transfer roasted vegetables to a blender. Gradually add vegetable broth and coconut milk until smooth.
- Season with cumin, salt, and pepper to taste.
- Serve in bowls, garnished with additional coconut milk or fresh herbs if desired.
Notes
- For a spicier kick, add a pinch of cayenne pepper.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Roasting, Blending
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg