- 1 ½ lbs Carrotspeeled, cut into 2-3-inch pieces
- 1 Onionpeeled, quartered
- 3 cloves Garlicunpeeled
- 1 1-inch piece Gingerpeeled and sliced
- 1 tbsp Olive oil
- 2 cups Almond milkunsweetened
- 1 cup Chicken brothlow-sodium
- 1 tsp Black peppercoarsely ground
- 1 cup Water
- 1 tsp Carrotsshredded
- Basilleaves, to garnish
Roasted Carrot Soup
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:
Steps to make Roasted Carrot Soup
1 | Preheat oven | |
Preheat the oven to 400 °F. | ||
2 | Prepare carrots for roast | 1 |
3 | Roast | 60 |
4 | Chopp | 2 |
5 | Add milk and broth | 2 |
6 | Add water and heat through | 2 |
7 | Serve | |
Recipe Reviews
Yummy healthy soup! Thanks!
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