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Heavenly Creamy Roasted Carrot Soup is more than just a dish; it's a warm embrace in a bowl, ready to nourish both body and soul. This delightful recipe combines the natural sweetness of roasted carrots with creamy undertones, creating a soup that is both comforting and satisfying. Whether you're curled up on a chilly evening or enjoying a light lunch, this soup offers a perfect blend of flavors that appeal to everyone, making it an ideal choice for families and dinner guests alike.

Creamy Roasted Carrot Soup

Discover the comforting delight of Heavenly Creamy Roasted Carrot Soup, a vegan masterpiece that combines sweet roasted carrots with rich, creamy textures. This heartwarming soup is perfect for chilly evenings or as a light lunch, featuring high-quality ingredients like fresh carrots, aromatic onions, and fragrant herbs. Packed with nutrients and versatile enough for various diets, this soup proves that healthy eating can be both delicious and satisfying. Enjoy a bowl of warmth and nourishment that appeals to everyone.
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Ingredients
  

2 pounds of carrots, peeled and cut into 1-inch pieces

1 large onion, chopped

3 cloves garlic, minced

1 tablespoon olive oil

4 cups vegetable broth

1 cup coconut milk (substitute heavy cream for a non-vegan option)

1 teaspoon ground cumin

1 teaspoon ground ginger

Salt and freshly ground black pepper to taste

Fresh parsley, finely chopped, for garnish

Optional: 1 tablespoon maple syrup for added sweetness, to taste

Instructions
 

Roast the Carrots: Preheat your oven to 425°F (220°C). On a large baking sheet, combine the chopped carrots and diced onion with olive oil, seasoning with salt and pepper. Toss to ensure everything is evenly coated, then spread the mixture out in a single layer. Roast in the preheated oven for 25-30 minutes, or until the carrots are tender and caramelized, stirring halfway through to promote even roasting.

    Sauté the Garlic: In a large pot over medium heat, add a splash of olive oil. Once heated, add the minced garlic, sautéing for 1-2 minutes until fragrant; be mindful not to let the garlic burn, as this can create a bitter flavor.

      Combine & Simmer: Introduce the roasted carrots and onions to the pot with the sautéed garlic. Pour in the vegetable broth along with the ground cumin and ground ginger. Stir well, bringing the mixture to a gentle simmer. Allow it to cook for about 10 minutes to meld the flavors together beautifully.

        Blend the Soup: Using an immersion blender, blend the soup until it reaches a completely smooth consistency. If you prefer a bit of texture, blend only half the soup while leaving the other half intact. Alternatively, you can carefully transfer the soup in batches to a countertop blender, ensuring to vent the lid to prevent pressure build-up.

          Add Creaminess: Stir in the coconut milk (or heavy cream), mixing thoroughly until well combined. If you enjoy a touch of sweetness, add maple syrup to taste. Season with salt and freshly ground black pepper, adjusting to your preference.

            Serve: Ladle the creamy soup into bowls and garnish with freshly chopped parsley. For an extra touch, drizzle a bit more coconut milk or cream on top if desired. Serve hot alongside crusty bread or crispy croutons for a delightful meal.

              Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings