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As the temperature begins to drop and the days grow shorter, the allure of a warm, comforting bowl of soup becomes undeniable. There's something inherently soothing about sipping on a vibrant, steaming soup, especially during the colder months. It wraps around you like a cozy blanket, providing not just warmth but also a nourishing embrace. Among the myriad of soup options available, creamy roasted carrot soup stands out as a delightful choice that combines both taste and health benefits.

Creamy Roasted Carrot Soup

Warm up your cold seasons with a comforting bowl of creamy roasted carrot soup. This nutrient-packed recipe highlights the natural sweetness of roasted carrots, enriched by aromatic onions and garlic. Choose between coconut milk for a vegan twist or heavy cream for a rich texture. With spices like cumin and smoked paprika elevating the flavor, this soup is perfect for any occasion. Follow our easy step-by-step guide to create a delicious meal that's full of warmth and nourishment. Your taste buds will thank you!
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Ingredients
  

1 lb (450g) carrots, peeled and cut into chunks

1 medium onion, diced

3 cloves garlic, minced

1 tbsp olive oil

4 cups vegetable broth

1 cup coconut milk (or heavy cream)

1 tsp ground cumin

1/2 tsp smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Optional: A squeeze of fresh lemon juice for brightness

Instructions
 

Preheat the Oven: Start by preheating your oven to 405°F (200°C).

    Roast the Carrots: In a large mixing bowl, toss the chopped carrots with olive oil, salt, pepper, ground cumin, and smoked paprika. Spread the carrots out on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized.

      Sauté Onions and Garlic: While the carrots are roasting, heat a large pot over medium heat. Add a little olive oil (if desired) and sauté the diced onion for about 5 minutes, until translucent. Add the minced garlic and continue to cook for an additional 1-2 minutes until fragrant.

        Combine Ingredients: Once the carrots are roasted, transfer them to the pot with the onions and garlic. Pour in the vegetable broth and bring the mixture to a simmer.

          Blend the Soup: After simmering for about 10 minutes to let the flavors meld, use an immersion blender (or carefully transfer to a regular blender in batches) to blend the soup until smooth. If you prefer a chunkier soup, blend just half of it and mix it back in.

            Add Creaminess: Stir in the coconut milk (or heavy cream) and adjust seasoning with salt, pepper, and a squeeze of lemon juice if desired. Allow the soup to heat through for another 5 minutes.

              Serve and Garnish: Ladle the creamy roasted carrot soup into bowls and garnish with freshly chopped parsley. Add a swirl of additional coconut milk or cream on top for an attractive finish!

                Prep Time, Total Time, Servings: 15 mins | 50 mins | Serves 4-6