I absolutely love this recipe because the combination of roasted carrots and creamy coconut milk creates a deliciously rich and comforting soup that’s perfect for any cozy night in. The warm spices like cumin and smoked paprika bring an aromatic depth that’s both exotic and familiar, making it an irresistible favorite in my kitchen.
I adore this Creamy Roasted Carrot Soup. It takes the natural sweetness of the carrots and marries it with the aromatic spices of coriander and cumin.
When you roast the carrots with olive oil, something magical happens to the flavor of the carrot. combine everything with coconut milk, which adds the same shade of luxurious creaminess as a dairy product would but without any lactose.
And then you finish it with a touch of lemon juice, which brightens the whole dish up.
Ingredients
Carrots have high amounts of beta-carotene and fiber, giving them sweetness and creaminess.
Olive Oil: Fats that are good for the heart, make the roasting process better, and deepen flavor.
Onion: Delivers flavor in all its layers, is a powerful antioxidant, and is a digestion-friendly food.
Garlic: Adds aromatic warmth and richness, boosts immune system.
Coriander: Spice with earthy flavor and anti-inflammatory qualities; pairs well with sweet flavors.
Coconut Milk: Creamy, contributes healthy fats, and adds a mild, nutty flavor.
Lemon juice: Adds a burst of flavor, a hint of acidity, and a lot of vitamin C.
Ingredient Quantities
- 1 1/2 pounds carrots, peeled and cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 cup coconut milk or heavy cream
- 2 tablespoons fresh lemon juice
- Fresh thyme for garnish (optional)
Instructions
1. Your oven should be set to 425°F (220°C) before you start. Place the carrot pieces on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast for 25-30 minutes until tender and slightly caramelized.
2. In a sizable pot, warm the leftover tablespoon of olive oil at medium heat. Put in the diced onion and sauté it for roughly 5 minutes until it becomes translucent.
3. Add the minced garlic, ground coriander, ground cumin, and smoked paprika, and cook for another 1-2 minutes until fragrant.
4. Put the roasted carrots into the pot with the vegetable broth and bring to a gentle simmer.
5. After covering, allow it to simmer for approximately 15-20 minutes so that the flavors can meld.
6. Using an immersion blender, carefully puree the soup until smooth, or transfer it in batches to a countertop blender and return it to the pot.
7. Add the coconut milk or heavy cream, and blend in well, heating until the soup is combined and warm throughout.
8. Stir in the lemon juice and season with the remaining salt and pepper to taste.
9. If desired, garnish the soup with fresh thyme. Then, ladle the soup into bowls.
10. Enjoy your creamy roasted carrot soup with bread or crackers. Serve hot.
Equipment Needed
1. Oven
2. Baking sheet
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Large pot
8. Wooden spoon or spatula
9. Immersion blender or countertop blender
10. Ladle
11. Bowls for serving
FAQ
- Q: Can I use baby carrots instead of regular carrots?Q: Can you use baby carrots for roasting, or would you use another type of carrot?
A: Yes, you can use baby carrots for roasting. Just be sure to cut them down to size so they roast evenly with the other vegetables.
- Q: How do I make the soup spicier?You can add a pinch of cayenne pepper or up the smoked paprika for a spicier kick.
- Q: Can I substitute the coconut milk with another dairy-free option?You can, indeed, use almond milk or oat milk; however, these could shift the flavor a bit.
- Q: How long does this soup last in the refrigerator?A: In the refrigerator, the soup can be stored in an airtight container for up to 4 days.
- Q: Is it possible to freeze this soup?Q: Can I freeze the soup?
A: Yes, you can freeze the soup for up to 3 months. Thaw it in the refrigerator before reheating.
- Q: Can I use chicken broth instead of vegetable broth?Absolutely, if you are not trying to keep the soup vegetarian, you can use chicken broth.
- Q: How do I achieve a smoother texture?A: The immersion blender can be used right in the pot, or you can transfer the soup a few cups at a time to a countertop blender.
Substitutions and Variations
Olive oil – Substitute with either avocado oil or melted coconut oil for a different flavor profile.
When substituting salt, consider using sea salt or kosher salt in its place.
Black pepper – For a milder taste, use white pepper; for a touch of heat, use cayenne pepper.
Vegetable broth – For a non-vegetarian version, use chicken broth. For convenience, use water and a bouillon cube.
Coconut milk or heavy cream: Use cashew cream or almond milk for a lighter, dairy-free option.
Pro Tips
1. Roast for Depth of Flavor: When roasting the carrots, spread them out evenly on the baking sheet and avoid overcrowding. This ensures they caramelize properly, enhancing the sweetness and depth of flavor in the soup.
2. Toast the Spices: Before adding the vegetables, briefly toast the coriander, cumin, and smoked paprika in the pot with the sautéed onions. This step releases their essential oils, deepening the flavor of the entire dish.
3. Consistency Control: If you prefer a thicker soup, reduce the amount of vegetable broth slightly or simmer the blended soup longer to allow it to thicken. Adjust to your desired consistency by adding more broth or cream gradually.
4. Adjusting Acidity: The fresh lemon juice is key for balancing the richness of the coconut milk or cream. Start with less lemon juice and add more gradually to achieve the perfect balance for your palate.
5. Flavor Infusion: To enhance the flavor even further, consider adding a small piece of ginger during the simmering stage. It will complement the spices and add a subtle warmth to the soup. Remove it before blending, or mince it finely if you prefer it incorporated.
Creamy Roasted Carrot Soup Recipe
My favorite Creamy Roasted Carrot Soup Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Large pot
8. Wooden spoon or spatula
9. Immersion blender or countertop blender
10. Ladle
11. Bowls for serving
Ingredients:
- 1 1/2 pounds carrots, peeled and cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 cup coconut milk or heavy cream
- 2 tablespoons fresh lemon juice
- Fresh thyme for garnish (optional)
Instructions:
1. Your oven should be set to 425°F (220°C) before you start. Place the carrot pieces on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast for 25-30 minutes until tender and slightly caramelized.
2. In a sizable pot, warm the leftover tablespoon of olive oil at medium heat. Put in the diced onion and sauté it for roughly 5 minutes until it becomes translucent.
3. Add the minced garlic, ground coriander, ground cumin, and smoked paprika, and cook for another 1-2 minutes until fragrant.
4. Put the roasted carrots into the pot with the vegetable broth and bring to a gentle simmer.
5. After covering, allow it to simmer for approximately 15-20 minutes so that the flavors can meld.
6. Using an immersion blender, carefully puree the soup until smooth, or transfer it in batches to a countertop blender and return it to the pot.
7. Add the coconut milk or heavy cream, and blend in well, heating until the soup is combined and warm throughout.
8. Stir in the lemon juice and season with the remaining salt and pepper to taste.
9. If desired, garnish the soup with fresh thyme. Then, ladle the soup into bowls.
10. Enjoy your creamy roasted carrot soup with bread or crackers. Serve hot.
