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Creamy Roasted Carrot Soup is a delightful and nourishing dish that brings together the natural sweetness of carrots with the rich, velvety texture of coconut milk. This soup not only warms the soul but also captivates the palate with its inviting flavors and comforting aroma. Perfect for chilly evenings or as an elegant starter for a dinner party, this soup celebrates the humble carrot, transforming it into a gourmet experience.

Creamy Roasted Carrot Soup

Warm up your evenings with a delicious bowl of Creamy Roasted Carrot Soup. This recipe combines the natural sweetness of roasted carrots with the richness of coconut milk, creating a smooth, comforting dish that's perfect for any occasion. Packed with nutrients, this vegan-friendly soup is easy to make and full of flavors. With just a few simple ingredients, you can whip up a gourmet experience that is both healthy and satisfying. Enjoy a cozy night in with this delightful meal!
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Ingredients
  

1 lb (450g) carrots, peeled and cut into 1-inch chunks

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon 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 parsley, finely chopped (for garnish)

Optional: A squeeze of fresh lemon juice for a fresh kick

Instructions
 

Preheat the Oven: Begin by preheating your oven to 405°F (200°C) to prepare for roasting the carrots.

    Roast the Carrots: In a large mixing bowl, combine the carrot chunks with olive oil, salt, pepper, ground cumin, and smoked paprika. Toss until the carrots are evenly coated. Spread the seasoned carrots in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until they are tender and display a slight caramelization.

      Sauté Onions and Garlic: While the carrots roast, heat a large pot over medium heat. If desired, add a drizzle of olive oil. Sauté the diced onion for about 5 minutes, stirring until it becomes translucent. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant and golden.

        Combine Ingredients: Once the carrots are perfectly roasted, transfer them from the baking sheet to the pot with the sautéed onions and garlic. Pour in the vegetable broth and bring the mixture to a gentle simmer.

          Blend the Soup: Allow the soup to simmer for approximately 10 minutes, letting the flavors meld beautifully. Using an immersion blender, blend the soup until it reaches a smooth and creamy consistency. For a heartier texture, you can blend only half of the soup and then stir it back into the pot.

            Add Creaminess: Stir in the coconut milk (or heavy cream), and taste the soup. Adjust the seasoning with salt, pepper, and a squeeze of lemon juice for a burst of brightness, if desired. Allow the soup to heat through for an additional 5 minutes.

              Serve and Garnish: Carefully ladle the creamy roasted carrot soup into bowls. Garnish with freshly chopped parsley and consider adding a swirl of coconut milk or cream on top for a visually appealing finish.

                Prep Time, Total Time, Servings: 15 mins | 50 mins | Serves 4-6

                  Optional Presentation Tips: Serve the soup with a side of crusty bread or a light salad. For an elegant touch, add a few roasted carrot tops as a garnish along with the parsley.