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Healthy Roasted Carrot Soup

A warm and comforting roasted carrot soup that's perfect for meal prep, featuring a rich, creamy texture and wholesome ingredients.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish, Soup
Cuisine: American, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs carrots, peeled and chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth (Halal-friendly)
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • ¼ tsp ground ginger
  • Salt and black pepper, to taste
  • Fresh parsley or cilantro for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the chopped carrots with olive oil, ground cumin, ginger, salt, and black pepper until evenly coated.
  3. Spread the seasoned carrots onto a baking sheet in a single layer and roast for about 25-30 minutes, or until tender and slightly caramelized.
  4. In a large pot over medium heat, sauté the diced onion and minced garlic until the onion becomes translucent (about 5 minutes).
Combining and Blending
  1. Once the carrots are done roasting, add them to the pot with the sautéed onion and garlic, pour in the broth, and bring to a gentle simmer.
  2. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer to a countertop blender in batches.
  3. Taste the soup and adjust seasoning as necessary, adding more salt, pepper, or cumin if desired.
Serving
  1. Ladle the soup into bowls and garnish with freshly chopped parsley or cilantro.

Notes

For dairy-free, swap heavy cream for coconut milk. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat over low heat for best texture.