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Creamy Roasted Carrot Soup
This Roasted Carrot Soup recipe is easy, healthy, delicious, and vibrant in taste and color! It’s made with carrots, fennel, onions, garlic, cumin, and turmeric and finished with a splash of coconut cream that takes it over the top!
Prep Time: 25 minutes
Cook Time: 40 minutes
Yield: about 9 cups
Servings: 6 – 10
Ingredients
Soup:
- 1 1/2 pounds (6 large ) carrots, peeled, sliced thin
- 1 medium fennel bulb, sliced thin
- 1 large yellow onion, rough chopped
- 4 large cloves garlic, smashed
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons sea salt
- 2 teaspoon black pepper
- 2 teaspoons ground turmeric or substitute ginger
- 1 teaspoon ground cumin
- 2 tablespoon honey
- 4 cups vegetable stock
- 1 (5.4-ounce) can coconut cream, or substitute ground cashew cream or Greek yogurt
Optional Garnish:
- Sesame oil or spicy sesame oil
- Toasted sesame seeds
Directions
Preheat the oven to 450°F. Liberally coat two baking sheets with cooking spray and set aside.
In a large bowl, toss the carrots, fennel bulb, onion, garlic, olive oil, salt, black pepper, turmeric, cumin, and honey until the vegetables are evenly coated. Spread in a single layer on the prepared baking sheets, ensuring that the vegetables do not crowd one another. Roast for 30 minutes, turning twice throughout until the vegetables are tender and browned.
Working in two batches, add half of the roasted vegetables and vegetable stock to a blender. Purée until smooth, then pour the purée into a heavy-bottomed 4-quart pot, or Dutch oven. Repeat until all of the vegetables are puréed.
Stir in the coconut cream and bring to a gentle simmer and let cook for about 10 minutes until fully heated through. Serve warm, topped with a drizzle of sesame oil and a sprinkle of toasted sesame seeds.
Rad Tip: Make-ahead for your Easter dinner or brunch and refrigerator for up to 5 days or frozen for up to 3 months. Thaw in the refrigerator overnight, then reheat on the stovetop.
