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Creamy Roasted Carrot Soup is the epitome of comfort food, offering a warm embrace in a bowl that is perfect for chilly evenings or when you crave something soothing. This velvety soup not only satisfies the taste buds but also nourishes the body, making it an ideal addition to your meal repertoire. By harnessing the natural sweetness of seasonal vegetables, specifically carrots, this dish shines a spotlight on the importance of incorporating fresh produce into our diets, especially during the colder months when root vegetables are at their peak.

Creamy Roasted Carrot Soup

Warm up your evenings with this delicious Creamy Roasted Carrot Soup recipe! Packed with the natural sweetness of roasted carrots and enriched with creamy coconut milk, it’s the perfect comfort food. This nutritious dish is not only soothing but also loaded with vitamins A, C, and K. Easy to prepare, it makes a beautiful starter or main course, complementing gatherings or family dinners. Enjoy a bowl of wholesome goodness today and delight in the flavors of seasonal vegetables!
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Ingredients
  

2 pounds of carrots, peeled and chopped into 1-inch pieces

1 medium onion, diced (approximately 1 cup)

3 cloves of garlic, minced

2 tablespoons of olive oil

4 cups of vegetable broth (homemade or store-bought)

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

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

Fresh thyme leaves, for garnish

Optional: Homemade croutons or toasted pumpkin seeds for an added crunch

Instructions
 

Preheat the Oven: Set your oven temperature to 400°F (200°C) to get it nice and hot for roasting.

    Prepare the Vegetable Mixture: In a large mixing bowl, combine the chopped carrots, diced onion, and minced garlic. Drizzle with olive oil, then sprinkle in the ground cumin, smoked paprika, salt, and pepper. Toss everything together until all the vegetables are well-coated with the seasoning.

      Roast the Vegetables: Spread the seasoned carrot mixture in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the carrots are tender and caramelized, flipping or stirring halfway through for even cooking.

        Blend the Soup: Once the vegetables are perfectly roasted, transfer them to a large pot. Pour in the vegetable broth and bring the mixture to a gentle simmer over medium heat. Allow it to simmer for about 5 minutes to let the flavors meld together.

          Achieve the Creamy Texture: Remove the pot from heat. Using an immersion blender, puree the soup until it's smooth and creamy. If you prefer, you can carefully transfer the hot soup to a countertop blender in batches—just be cautious with the hot liquid!

            Incorporate the Coconut Milk: Return the blended soup to low heat and stir in the coconut milk (or heavy cream). Taste and adjust the seasoning with extra salt and pepper if needed. Heat the soup until it's warm, but do not bring it to a boil.

              Serve the Soup: Ladle the creamy soup into bowls. Garnish each bowl with fresh thyme leaves for a burst of color and flavor. For added texture, sprinkle on some croutons or toasted pumpkin seeds, if desired.

                Enjoy Your Delicious Creation: Serve the soup warm, savoring the comforting, roasted flavors of the carrots and the creaminess of the coconut milk!

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6