Roasted Carrot & Garlic Soup

Carrots are rich in beta-carotene, which is converted into vitamin A in the body. Vitamin A is essential for good vision and immune function.

This is vegan and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Roasted Carrot & Garlic Soup

Cooking Method: Blending, Roasting Cuisine: International Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 40 min Total Time 55 mins

Servings: 4 Calories: 600

Best Season: Fall

Ingredients

Servings

• 500 gram Carrots
• 4 clove Garlic
• 2 tablespoon Olive oil
• 4 cup Vegetable broth
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 sprig Fresh thyme
• 1 cup Coconut milk

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel and chop the carrots into chunks.
3. Place the carrots and garlic cloves on a baking sheet. Drizzle with olive oil, salt, and pepper. Toss to coat evenly.
4. Roast in the oven for 30-35 minutes until the carrots are tender and slightly caramelized.
5. Transfer the roasted carrots and garlic to a blender. Add vegetable broth, fresh thyme leaves, and coconut milk.
6. Blend until smooth and creamy.
7. Pour the soup into a pot and heat gently until warmed through.
8. Serve hot, garnished with fresh thyme leaves.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 18g6%

Sugars 8g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.