Ingredients
Scale
- 2 pounds carrots, peeled and chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 2 tablespoons olive oil
- 1 teaspoon ground ginger
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Optional garnishes: fresh cilantro, a swirl of cream, croutons
Instructions
- Preheat the oven to 400°F (200°C). Peel and chop the carrots and onions, and mince the garlic.
- Spread the carrots and onions on a baking sheet. Drizzle with olive oil, and sprinkle with garlic, ginger, cumin, salt, and pepper. Toss to coat.
- Roast for 25-30 minutes until tender and caramelized.
- Transfer roasted vegetables to a large pot, add broth, and simmer for 10-15 minutes.
- Blend until smooth, adjusting consistency if needed, and season to taste.
Notes
- Roast longer for richer flavor.
- Add more broth for a thinner soup.
- Spice it up with red pepper flakes.
- Garnish with cream or fresh herbs for elevation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
- Diet: Vegan-friendly if vegetable broth is used
Nutrition
- Serving Size: 1 cup
- Calories: 150 Kcal
- Sugar: 8g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg