Roasted Carrot Soup

Carrots are a great source of beta-carotene, which is converted into vitamin A in the body and is essential for good vision.

This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Roasted Carrot Soup

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

Difficulty: Intermediate Prep Time 15 min Cook Time 40 min Rest Time 5 min Total Time 1 hr

Servings: 4 Calories: 600

Best Season: Fall

Ingredients

Servings

• 500 gram Carrots
• 1 small Onion
• 2 clove Garlic
• 4 cup Vegetable broth
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 1 cup Coconut milk

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel and chop the carrots into small pieces.
3. Toss the carrots, onion, and garlic cloves with olive oil, salt, black pepper, cumin, and coriander in a roasting pan.
4. Roast in the oven for 30-35 minutes until the carrots are tender and slightly caramelized.
5. Transfer the roasted vegetables to a blender and blend until smooth.
6. In a large pot, heat the vegetable broth over medium heat.
7. Add the blended carrot mixture to the pot and simmer for 10 minutes.
8. Stir in the coconut milk and cook for an additional 5 minutes.
9. Season with salt and pepper to taste.
10. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 7g11%

Total Carbohydrate 20g7%

Sugars 10g

Protein 4g8%

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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.