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In the realm of comfort food, few dishes can evoke the same warmth and satisfaction as a bowl of soup. Among the many varieties available, Creamy Roasted Carrot Soup stands out as a vibrant and nourishing option that appeals to both the palate and the eye. This delightful recipe harnesses the natural sweetness of fresh carrots, combining it with aromatic spices and a luxuriously smooth texture to create a dish that feels like a warm hug on a chilly day. Whether you seek a quick and easy weeknight meal or an elegant starter for a dinner gathering, this soup is bound to impress your family and guests alike.

Creamy Roasted Carrot Soup

Discover the comforting goodness of Creamy Roasted Carrot Soup, a vibrant dish that combines the natural sweetness of fresh carrots with aromatic spices. Perfect for a cozy night in or as an elegant appetizer, this soup is not only delicious but also packed with nutritional benefits. Learn how to select quality ingredients, master roasting techniques, and achieve a luxuriously creamy texture to impress your family and friends with this heartwarming recipe. Dive into a world of flavor and warmth!
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Ingredients
  

1 lb (450g) fresh carrots, peeled and chopped into 1-inch pieces

1 medium onion, diced

4 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon ground ginger

½ teaspoon salt, adjust to taste

½ teaspoon black pepper, adjust to taste

4 cups vegetable broth (or chicken broth for non-vegetarian version)

1 cup coconut milk (or heavy cream for a richer taste)

Fresh parsley or cilantro, for garnish

Optional: A squeeze of fresh lemon juice for brightness

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Carrots: On a baking sheet, toss the chopped carrots and diced onion with olive oil, cumin, ginger, salt, and pepper until evenly coated.

      Roast the Vegetables: Spread the carrot mixture out in a single layer. Roast in the preheated oven for 25-30 minutes, or until the carrots are tender and slightly caramelized, stirring halfway through.

        Sauté Garlic: In a large pot over medium heat, add a splash of olive oil. Once hot, add the minced garlic and sauté for about 1 minute until fragrant but not browned.

          Combine Ingredients: Add the roasted carrots and onions to the pot. Pour in the vegetable broth and bring to a simmer. Cook for about 10 minutes to allow the flavors to meld.

            Blend the Soup: Remove from heat. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender in batches, being careful, and blend until creamy.

              Add Creaminess: Stir in the coconut milk (or heavy cream) and heat the soup over low heat until warmed through. Adjust seasoning with more salt and pepper or a squeeze of lemon juice if desired.

                Serve: Ladle the soup into bowls and garnish with freshly chopped parsley or cilantro. Serve warm with crusty bread or a side salad.

                  Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings