Healthy Roasted Carrot Soup
A delicious, creamy, and nutritious soup made with roasted carrots and aromatic spices, perfect for meal prep and busy weeknights.
Ingredients
Main Ingredients
- 2 pounds fresh carrots, peeled and chopped Opt for young, fresh carrots for the sweetest flavor.
- 1 large onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon olive oil
- to taste Salt
- to taste black pepper
- for garnish Fresh herbs (such as thyme or parsley)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Peel and chop the carrots into uniform pieces to ensure even cooking.
Cooking
- In a large bowl, combine the chopped carrots, diced onion, minced garlic, olive oil, cumin, salt, and pepper. Toss until everything is well coated.
- Spread the mixture on a baking sheet and roast in the preheated oven for about 25 minutes until tender and caramelized.
- Once roasted, transfer the veggie mix to a large pot, add the vegetable broth, and bring to a simmer. Allow it to cook for about 5-10 minutes to let the flavors meld.
- Use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender.
- Once blended, taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs and a drizzle of olive oil or a dollop of Greek yogurt for extra creaminess.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. For long-term storage, freeze the soup for up to 3 months. Thaw in the refrigerator overnight before reheating.