Creamy Roasted Carrot Soup

Name: Creamy Roasted Carrot Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs carrots, peeled, cut into chunks; 2 tbsp olive oil; 1 yellow onion, roughly chopped; 4 garlic cloves, peeled; 1 inch fresh ginger, peeled, roughly chopped; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 4 cups compliant vegetable broth (no added sugar); 1 cup full-fat coconut milk; 1 tsp salt; 1/4 tsp black pepper, freshly ground; 1/4 cup fresh cilantro or parsley, roughly chopped

Sweet carrots roasted until caramelized, then blended with coconut milk, ginger, and warm spices into a silky, naturally sweet soup. Whole30 compliant, vegan, and deeply nourishing.

55 minEasyServes 4180 cal/serving

AmericanSoupBlenderWhole30VeganVegetarianPaleoLow CarbGluten-FreeDairy-FreeEgg-FreeNut-FreeLow-SodiumCorn-Free

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Ingredients

2 lbs carrots, peeled, cut into chunks
2 tbsp olive oil
1 yellow onion, roughly chopped
4 garlic cloves, peeled
1 inch fresh ginger, peeled, roughly chopped
1/2 tsp ground cumin
1/2 tsp ground coriander
4 cups compliant vegetable broth (no added sugar)
1 cup full-fat coconut milk
1 tsp salt
1/4 tsp black pepper, freshly ground
1/4 cup fresh cilantro or parsley, roughly chopped

Instructions

1

Preheat oven to 425°F (220°C). Toss 2 lbs peeled, cut into chunks carrots, 1 roughly chopped yellow onion, and 4 peeled garlic cloves with 2 tbsp olive oil and a pinch of salt on a large baking sheet.
2

Roast for 25-30 minutes, stirring once halfway, until carrots are tender and caramelized at the edges.
3

Transfer the roasted vegetables to a blender. Add 1 inch peeled, roughly chopped fresh ginger, 1/2 tsp ground cumin, 1/2 tsp ground coriander, half the 4 cups compliant vegetable broth (no added sugar), and 1 cup full-fat coconut milk.
4

Blend on high until completely smooth, about 1-2 minutes. Hold the blender lid down with a folded towel to prevent steam from popping it.
5

Pour the blended soup into a pot over medium heat. Stir in the remaining broth to reach your desired consistency. Season with 1 tsp salt and 1/4 tsp freshly ground black pepper.
6

Heat through for 5 minutes, then ladle into bowls and garnish with 1/4 cup roughly chopped fresh cilantro or parsley and a swirl of extra coconut milk if desired.

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Questions

What oven temperature does Creamy Roasted Carrot Soup need?

For Creamy Roasted Carrot Soup, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 30 minutes, in step 2.

Is there a substitute for coconut milk in Creamy Roasted Carrot Soup?

The entry for Creamy Roasted Carrot Soup calls for 1 cup full-fat coconut milk. In its place: Heavy cream or evaporated milk gives the same body without the coconut flavor. To stay dairy-free, blend soaked cashews with water until smooth.

Is Creamy Roasted Carrot Soup keto-friendly?

A serving of Creamy Roasted Carrot Soup carries 14 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 70 percent of the budget; against a moderate 100 g low-carb day it is 14 percent.

How many calories are in Creamy Roasted Carrot Soup?

One serving (the recipe makes 4) is about 180 calories, with 4 g protein, 14 g carbohydrate and 10 g fat, plus 2 g fiber and 380 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Creamy Roasted Carrot Soup ahead?

Yes, it takes well to being made ahead. Refrigerate Creamy Roasted Carrot Soup for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

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