Roasted Carrot Soup Recipe
Roasted carrot soup is easy to make and packed with health benefits. Start by preheating your oven to 425°F. Roast 2-3 pounds of chopped carrots for 25-40 minutes. Sauté diced onions in olive oil, add garlic, then blend with the roasted carrots and some broth until smooth. Simmer the mixture for 10-15 minutes. Stir in milk for creaminess. You can enhance the flavor with spices or garnishes. Keep going for more tips and storage ideas!
Why You’ll Love this Recipe
When you try this roasted carrot soup recipe, you’ll discover a dish that’s not only delicious but also packed with health benefits.
This soup is rich in vitamins, especially Vitamin A, which supports eye health and immunity. It’s high in potassium, essential for heart health, and a good source of dietary fiber, aiding digestion. Plus, it’s low on the glycemic index, helping you manage blood sugar levels. Additionally, the soup is cholesterol-free, which may help lower bad cholesterol levels.
The roasting process enhances the carrots’ natural sweetness, making the soup aromatic. You can easily modify it to be vegan or dairy-free, catering to various dietary needs.
This recipe is convenient, allowing you to store leftovers for later use. Overall, you’ll appreciate both the flavor and the nutritional value of this soup.
Recipe
Ingredients
– 2-3 pounds of carrots, peeled and chopped
– 2-4 tablespoons of olive oil
– Salt and black pepper, to taste
– 2-3 cloves of garlic, minced
– 1 onion, diced
– 4-5 cups of low-sodium vegetable or chicken broth
– Whole milk, coconut milk, or low-fat coconut milk, to taste
– Optional seasonings: ginger, coriander, allspice, cumin, smoked paprika, cayenne pepper
Cooking Instructions
1. Preheat your oven to 425°F (220°C). On a baking sheet, toss the chopped carrots with olive oil, salt, and black pepper. Spread them out evenly and roast in the oven for 25-40 minutes, or until they’re caramelized and tender.
- While the carrots are roasting, heat a tablespoon of olive oil in a pan over medium heat. Add the diced onion and cook until it becomes almost translucent, about 5-7 minutes. Then, add the minced garlic and cook for an additional 1-2 minutes until fragrant.
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Once the carrots are done roasting, transfer them to a blender along with the sautéed onion and garlic mixture. Pour in the broth and puree until the mixture is smooth. Roasted carrots add rich flavor to the soup, enhancing its overall taste.
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