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Healthy Roasted Carrot Soup

This delicious and nutritious roasted carrot soup blends the natural sweetness of carrots with savory spices, making it perfect for meal prep and enjoyable throughout the week.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Soup
Cuisine: American, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb carrots, peeled and chopped
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth Can substitute with chicken broth
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 tablespoon lemon juice For brightness
  • to taste Fresh herbs for garnish (optional)

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Toss the chopped carrots and onion with olive oil, salt, pepper, cumin, and coriander.
  3. Spread the mixture on a baking sheet and roast for 25-30 minutes until tender.
Cooking
  1. In a large pot, combine the roasted vegetables and vegetable broth.
  2. Bring to a boil, then reduce heat and simmer for 10 minutes.
  3. Use an immersion blender or a standard blender to puree the soup until smooth.
  4. Stir in lemon juice and adjust seasoning as needed.

Notes

For storage, let the soup cool completely, then transfer to airtight containers. It can be kept in the refrigerator for up to one week or frozen for up to three months. Just reheat before serving. Experiment with different spices like ginger or turmeric for a unique flavor. Consider adding a handful of spinach or kale during the simmering stage for added greens.