Roasted Carrot Soup
Silky carrot soup with onion, garlic, and a little warmth from cumin.
Submitted by Camille Dubois
Prep
15 mins
Cook
35 mins
Total
50 mins
Servings
4
Steps
- 1
Preheat oven to 425°F (220°C).
- 2
Toss carrots, onion, and garlic with olive oil, salt, pepper, and cumin.
- 3
Roast for 30 minutes until the vegetables are soft and lightly caramelized.
- 4
Transfer everything to a pot and add the vegetable broth.
- 5
Blend until smooth with an immersion blender or standard blender.
- 6
Stir in heavy cream or coconut milk, then warm gently and serve.
Make it fancy
Kick it up a notch
Optional moves for when you want to impress.
- Swirl in harissa yogurt for color and heat.
- Top with toasted pepitas and chopped cilantro.
- Roast a small piece of ginger with the vegetables for extra lift.
- Finish with browned butter if you want it richer and more savory.
- Top with toasted panko, lemon zest, and salt to taste for a crunchy finish.