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Velvety Roasted Carrot Soup is a comforting and nourishing dish that embodies the essence of seasonal cooking. This creamy soup, crafted from simple yet wholesome ingredients, provides a warm embrace with every spoonful, making it an ideal choice for chilly evenings or even as a refreshing dish during warmer months. With its vibrant color and rich flavor, this recipe quickly becomes a beloved staple in any kitchen. In this article, we will explore the intricacies of preparing this delightful soup, from the health benefits of carrots to the essential roasting and blending techniques that create its signature velvety texture.

Creamy Roasted Carrot Soup

Discover the delicious warmth of Velvety Roasted Carrot Soup, a perfect blend of comfort and nutrition. With its creamy texture and rich flavors, this soup is made from simple ingredients that not only nourish but also delight your palate. Roasted carrots bring out a natural sweetness, while aromatics like garlic and ginger elevate the taste. Whether enjoyed on a chilly night or as a refreshing meal any time of year, this recipe is sure to become a favorite in your kitchen. Enjoy the step-by-step guide to create a dish that's both satisfying and healthy!
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Ingredients
  

2 lbs carrots, peeled and chopped into 1-inch pieces

1 medium onion, diced

4 cloves garlic, minced

1 tablespoon fresh ginger, minced

2 tablespoons olive oil

4 cups vegetable broth

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

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro or parsley for garnish

Optional: squeeze of lime juice for brightness

Instructions
 

Roast the Carrots: Preheat your oven to 425°F (220°C). On a large baking sheet, toss the chopped carrots with olive oil, salt, pepper, cumin, and smoked paprika. Spread them out in a single layer. Roast in the preheated oven for 25-30 minutes, until tender and slightly caramelized, stirring halfway through.

    Sauté Aromatics: In a large pot over medium heat, add a splash of olive oil and sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and ginger, cooking for an additional 2-3 minutes until fragrant.

      Combine and Simmer: Once the carrots are roasted, add them to the pot with the sautéed onion mixture. Pour in the vegetable broth and bring everything to a gentle simmer. Cook for about 10 minutes to allow the flavors to meld.

        Blend to Creaminess: Remove the pot from heat. Using an immersion blender, puree the soup until smooth and creamy. (Alternatively, carefully transfer the soup in batches to a high-speed blender and blend until smooth.)

          Add Coconut Milk: Return the soup to low heat, stir in the coconut milk (or heavy cream), and warm through. Adjust salt and pepper to taste. For an added zing, squeeze in some fresh lime juice before serving.

            Serve and Garnish: Ladle the soup into bowls, garnish with fresh cilantro or parsley, and drizzle with a bit more coconut milk if desired. Enjoy the creaminess and warmth with a slice of crusty bread or homemade croutons.

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