Cream of Roasted Carrot Soup [Step by Step]

Serving: 4 servings

Equipment

Ingredients

1 pound carrot
4 tablespoons olive oil divided
1½ teaspoon salt (or more, to taste), divided
½ teaspoon pepper (freshly-cracked, or ground), (or more, to taste), divided
1 white onion (medium), sliced
⅓ teaspoon nutmeg (freshly-grated)
2 quarter vegetable broth
1 can coconut milk [16 ounces]
1 tablespoon currry powder
1 tablespoon ginger powder
Sprigs of cilantro to garnish

Instructions

1. Roast carrots

Heat the oven to 300 ºF [150 ºC].
If the carrots are small scrub and wash them clean with a vegetable brush. If they are not, peel them and cut them into strips.
Place the carrots on a baking pan. Drizzle with a tablespoon of oil, a pinch of salt, and a pinch of pepper.
Bake the carrots for 15-20 minutes, or until they are tender.

2. Cook onions

In the meantime, heat the remaining oil in a pan.
Add the onions and cook over very low heat, stirring frequently until the onions turn translucent.

3. Blend

Mix the onions, nutmeg, carrots, stock, coconut milk, curry powder, and ginger powder in the blender vase.
Blend until they are dissolved completely.

4. Reheat

Pour into a pot or large saucepan. Boil over medium heat until it has reduced to ¾ of the original volume.
Season with salt and pepper to taste.

5. Serve

Remove from the heat and serve garnished with cilantro leaves.

Cook's notes

The color of the soup will depend on the carrots you use, if you can find them, buy them in an assortment of colors and your soup will have a more vibrant color.

Small carrots will cook in less time, so keep an eye out for those.

Nutrition

5 from 1 vote