Ingredients
Scale
- 2 lbs (900g) fresh carrots, peeled and chopped
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp smoked paprika (optional for depth)
- 4 cups vegetable or chicken broth
- ½ cup heavy cream or coconut milk (for vegan option)
- Salt and black pepper to taste
- Fresh parsley or thyme for garnish
Instructions
- Preheat oven to 400°F (200°C). Peel and chop carrots into even-sized pieces.
- Toss carrots with 2 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes until tender and slightly charred.
- Heat remaining olive oil in a pot. Sauté onion until translucent, then add garlic, cumin, coriander, and smoked paprika.
- Add roasted carrots and broth to the pot. Simmer for 10 minutes, then blend until smooth.
- Stir in cream (or coconut milk) and adjust seasoning. Serve hot, garnished with fresh herbs.
Notes
- Roast for Depth: Don’t skip roasting the carrots—it enhances sweetness and adds smoky notes.
- Spice Variations: Try adding a pinch of ginger or turmeric for extra warmth.
- Texture Control: For a chunkier soup, blend half and leave some carrots whole.
- Storage: Keeps well in the fridge for 3-4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
- Diet: Vegetarian, Gluten-Free, Vegan (with substitutions)
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 220 Kcal
- Sugar: 12g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 20mg