How to Make the Best Roasted Carrot Soup

Introduction

There’s something magical about roasted carrot soup. The way the sweetness of the carrots intensifies in the oven, the slight smokiness from caramelization, and the velvety texture that soothes the soul—it’s culinary poetry in a bowl.

Ingredients

• 2 pounds of fresh carrots, peeled and cut into chunks
• 1 large onion, roughly chopped
• 4 cloves of garlic, peeled
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup coconut milk (or heavy cream for richness)
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Step-by-Step Instructions

1. Roast the Vegetables

Preheat your oven to 425°F (220°C). Spread the carrot chunks, onion, and garlic cloves on a baking sheet. Drizzle with olive oil, then sprinkle with a pinch of salt and pepper. Toss everything together to coat evenly. Roast for 25-30 minutes, turning once, until the carrots are tender and slightly charred around the edges.

2. Blend to Perfection

Transfer the roasted veggies to a blender. Add the vegetable broth, coconut milk, cumin, and smoked paprika. Blend until smooth. If the mixture is too thick, add more broth a little at a time until you reach your desired consistency.

3. Heat and Serve

Pour the soup into a large pot and heat over medium-low until warm. Taste and adjust the seasoning—sometimes a touch more salt or an extra dash of paprika can elevate the flavor profile.

Tips for the Perfect Soup

• Don’t skip roasting: Roasting deepens the flavor, making this soup truly exceptional.
• Experiment with spices: A pinch of cinnamon or nutmeg can add unexpected warmth.
• For a richer texture: Substitute half the coconut milk with heavy cream.

Why You’ll Love This Soup

This roasted carrot soup is versatile, easy to make, and incredibly delicious. Whether served as a starter or a main course with crusty bread, it’s bound to impress. Plus, it’s packed with nutrients and perfect for a cozy evening at home.

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