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As the leaves change color and the cool air settles in, many of us find ourselves craving comforting meals that warm the soul. There’s something uniquely satisfying about a bowl of soup, especially during the cooler months when hearty dishes become a staple in our diets. Among the myriad of soup options available, Velvety Roasted Carrot Soup stands out not only for its delightful flavor but also for its simplicity and nourishing properties.

Creamy Roasted Carrot Soup

Warm up your chilly evenings with a bowl of Velvety Roasted Carrot Soup! This comforting recipe highlights the natural sweetness of carrots, roasted to perfection for a rich flavor. Enhanced with aromatic onions, garlic, and ginger, and finished with coconut milk or heavy cream, it's both nutritious and delicious. Perfect for family dinners or gatherings, this soup will delight your guests with its creamy texture and vibrant taste. Discover how easy it is to make this heartwarming dish at home!
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Ingredients
  

2 lbs of carrots, peeled and cut into 1-inch pieces

1 medium onion, diced

4 cloves of garlic, minced

1 tablespoon of fresh ginger, minced

2 tablespoons of olive oil

4 cups of vegetable broth

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

1 teaspoon of ground cumin

1/2 teaspoon of smoked paprika

Salt and pepper, to taste

Fresh cilantro or parsley, for garnish

Optional: A squeeze of lime juice for added brightness

Instructions
 

Roast the Carrots: Begin by preheating your oven to 425°F (220°C). On a large baking sheet, combine the chopped carrots with olive oil, salt, pepper, ground cumin, and smoked paprika. Toss until the carrots are evenly coated. Spread them out in a single layer for even roasting. Place in the preheated oven and roast for 25-30 minutes, or until the carrots are tender and slightly caramelized, stirring halfway through to ensure even cooking.

    Sauté Aromatics: In a large pot over medium heat, add a splash of olive oil. Once hot, add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent. Next, incorporate the minced garlic and ginger, cooking for an additional 2-3 minutes until fragrant and the raw smell dissipates.

      Combine and Simmer: After the carrots have finished roasting, carefully transfer them to the pot with the sautéed onion mixture. Pour in the vegetable broth, and bring the mixture to a gentle simmer. Allow it to cook for about 10 minutes, which will help meld the flavors together beautifully.

        Blend to Creaminess: Once the simmering time is complete, remove the pot from the heat. Using an immersion blender, puree the soup until it is velvety smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a high-speed blender; just be sure to allow it to cool slightly before blending for safety.

          Add Coconut Milk: Return the soup to low heat, then stir in the coconut milk (or heavy cream). Gently warm the soup through, and don’t forget to taste and adjust with additional salt and pepper according to your preference. For a touch of brightness, you can squeeze in some fresh lime juice right before serving.

            Serve and Garnish: To serve, ladle the soup into bowls. Garnish with fresh cilantro or parsley for a pop of color and added flavor, and if you’d like, drizzle with a little more coconut milk for extra creaminess. This soup pairs wonderfully with a slice of crusty bread or homemade croutons for a satisfying meal.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings