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In the realm of comforting and nourishing meals, few dishes can rival the allure of a creamy roasted carrot soup. This vibrant orange soup is not only visually appealing but also brimming with flavor and nutrition, making it a standout choice for any home cook looking to elevate their culinary repertoire. The process of roasting carrots brings out their natural sweetness, while the addition of creamy elements creates a sumptuous texture that is both satisfying and indulgent.

Creamy Roasted Carrot Soup

Looking for a cozy and nutritious meal? Try this creamy roasted carrot soup recipe! Bursting with flavor and vibrant color, this soup combines the natural sweetness of roasted carrots with aromatic spices like cumin and coriander. Easy to prepare and rich in vitamins, it's a versatile dish perfect for any occasion, whether as a light lunch or an elegant appetizer. Elevate your culinary skills while enjoying a comforting bowl of goodness that's healthy and satisfying.
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Ingredients
  

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

1 medium onion, diced

3 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

4 cups vegetable broth

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

Salt and freshly ground black pepper, to taste

Fresh coriander or parsley, chopped, for garnish

Juice of 1 lime (optional, for brightness)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it is hot when you’re ready to roast the vegetables.

    Prepare the Carrots and Vegetables: On a large, rimmed baking sheet, spread out the chopped carrots, diced onion, and minced garlic. Drizzle the olive oil over the top, then sprinkle with ground cumin, ground coriander, salt, and freshly ground black pepper. Toss everything together until the vegetables are thoroughly coated with oil and spices.

      Roast the Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for 25-30 minutes. They should become tender and start to caramelize—make sure to toss them halfway through the cooking time for even roasting.

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

          Incorporate Coconut Milk: Remove the pot from the heat, then mix in the coconut milk until well combined. If you have an immersion blender, blend the soup directly in the pot until it reaches a silky smooth consistency. If not, carefully transfer the soup in batches to a countertop blender and blend until creamy.

            Adjust Seasoning: Return the blended soup to low heat. Taste the soup and adjust the seasoning as needed, adding extra salt, pepper, and lime juice for a refreshing pop of flavor if desired.

              Serve: Ladle the silky soup into bowls and garnish with a sprinkle of fresh chopped coriander or parsley. For an attractive finish, drizzle a little extra coconut milk on top.

                Prep Time, Total Time, Servings: 10 mins | 50 mins | 4 servings