Roasted Carrot Soup (Print Version)
# Ingredients:
→ Vegetables & Spices
01 -
5 whole garlic cloves, skin on
02 -
1 large red or yellow onion, sliced thinly
03 -
5 cups of carrots, thinly sliced
04 -
2 inches of fresh ginger, peeled and sliced
05 -
1/2 teaspoon cayenne
06 -
1 Tablespoon cumin powder
07 -
1 Tablespoon sea salt
→ Liquids
08 -
15 ounces of canned creamy coconut milk
09 -
6 cups of broth, vegetable-based
10 -
1 Tablespoon of any vinegar you have (such as rice vinegar)
11 -
Juice squeezed from one fresh lemon
12 -
2 Tablespoons soy sauce
→ For Serving
13 -
Green onions as garnish (if you'd like)
14 -
2 cups cooked rice noodles, optional
# Instructions:
01 -
Set your oven to 450°F. Grab a baking sheet, oil it lightly, or line it with parchment. Spread out the carrots, onion slices, ginger, and garlic cloves in an even layer.
02 -
Evenly sprinkle the cumin powder, cayenne, and salt across the vegetables.
03 -
Slide the sheet into the oven and roast for around 25 minutes, or until the edges of the carrots and onions are slightly browned.
04 -
In a big pot, pour in the coconut milk and broth, heating gently. Once roasted veggies are done, pop the garlic out of its peel and drop the veggies into the pot. Add the vinegar, lemon juice, and soy sauce. Blend it all smooth using an immersion blender or a standard one. Toss in noodles and green onion slices right before eating if you're using those.
# Notes:
01 -
This warming carrot soup came from needing to use up plenty of fresh carrots. It's a lovely option for chilly autumn evenings.
02 -
To avoid soggy noodles, only mix them into your soup when you're ready to eat.
03 -
Roasting the vegetables first isn't just extra work—it brings out a deeper, sweeter flavor in the carrots.