Ingredients
- 1 ½ lbs carrots, peeled and chopped
- 1 medium yellow onion, chopped
- 3–4 garlic cloves, peeled
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- ½ tsp ground cumin or ground ginger (optional)
- 3–4 cups vegetable or chicken broth (adjust to desired thickness)
- ¼ cup heavy cream, coconut milk, or Greek yogurt
- Optional: 1 tbsp lemon juice
- Optional: Fresh herbs (parsley, thyme) for garnish
- Optional: Toasted seeds or croutons for topping
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss carrots, onion, and garlic with olive oil, salt, pepper, and optional cumin or ginger.
- Spread on the baking sheet and roast for 25–30 minutes, until tender and caramelized.
- Transfer roasted veggies to a blender or soup pot. Add 3 cups of broth and blend until smooth. Add more broth to adjust consistency.
- Pour blended soup into a pot (if using a blender), warm over low heat, and stir in cream, coconut milk, or Greek yogurt.
- Season to taste, add lemon juice if using, and serve warm. Garnish with herbs, cream swirl, or toppings of choice.
Notes
- Add sweet potato or apple for extra body and natural sweetness.
- Use chili flakes or smoked paprika for added spice.
- Roast garlic beforehand for deeper flavor.
- Use coconut milk to keep it dairy-free.
- Store leftovers up to 4 days in the fridge or freeze before adding cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 160
- Sugar: 8g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 5mg