For a simple and nutritious dinner, try this creamy Roasted Carrot Soup. Take your soup to the next level and roast it! Everybody knows if you want to add flavor to your veggies, roast them with a little olive oil. Moreover, I like to add ginger and garlic for a bit of zing and warm flavor to the carrots and onion while they roast. After the veggies are roasted and pureed, I add unsweetened almond milk for a bit of richness and creaminess. And a cup of low-sodium chicken broth to add some protein and increase the nutritional value of my soup. Heat it through and thin with some water. Then I top the soup with a shredded carrot for extra crunch and a few basil leaves for flavor. And, of course, no soup can escape the extra sprinkle of freshly ground black pepper. So delicious!
If you are craving for more cozy and creamy soups, don’t miss this tahini-carrot soup with pistachios, creamy broccoli and butternut squash soup or this simple cauliflower soup.
To make this Roasted Carrot Soup, you will need the following ingredients:
Preheat the oven to 400 °F.
In a baking pan, add 1½ pounds carrot pieces, 1 quartered onion, 3 cloves unpeeled garlic, and the sliced ginger. Drizzle with olive oil, and toss to coat. Spread vegetables in one layer.
Roast for 50 to 60 minutes or until the carrots are tender.
Squeeze out the roasted garlic cloves into a blender or food processor. Add the roasted carrots, onion, and ginger. Cover and blend or process with several on/off pulses until chopped.
Add 2 cups almond milk, 1 cup chicken broth, and 1 teaspoon ground black pepper. Cover and blend until creamy and smooth.
Pour the soup into a medium saucepan and thin it with up to 1 cup water. Cook, stirring, until heated through.
Serve in bowls garnished with shredded carrots, basil, and coarsely ground black pepper.
Give this flavorful Roasted Carrot Soup a try and please let us know how this recipe turns out for you in the comments below.
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