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As the chill of winter settles in, there's nothing quite like the embrace of comfort food to warm the soul. The aroma of a simmering pot filled with wholesome ingredients can evoke feelings of nostalgia and contentment, making it a staple in many kitchens during the colder months. Among the myriad of comforting dishes, creamy soups have a special place, providing warmth and richness in every spoonful. One standout recipe that perfectly encapsulates the essence of comfort is the Heavenly Creamy Roasted Carrot Soup.

Creamy Roasted Carrot Soup

Warm up this winter with a bowl of Heavenly Creamy Roasted Carrot Soup. This delightful recipe blends the natural sweetness of roasted carrots with creamy coconut milk, making it perfect for everyone, whether vegan or not. Packed with vitamins, fiber, and rich flavors, this nourishing soup not only offers comfort but also numerous health benefits. Easy to prepare, it’s the ultimate comfort food, ideal for cozy nights in or family gatherings, and can be customized to suit your taste!
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Ingredients
  

2 pounds of carrots, peeled and chopped into 1-inch pieces

1 large onion, diced

3 cloves garlic, minced

1 tablespoon olive oil

4 cups vegetable broth

1 cup coconut milk (or heavy cream for a non-vegan option)

1 teaspoon ground cumin

1 teaspoon ground ginger

Salt and pepper to taste

Fresh parsley for garnish

Optional: 1 tablespoon maple syrup for added sweetness, if desired

Instructions
 

Roast the Carrots: Preheat your oven to 425°F (220°C). On a large baking sheet, toss the chopped carrots and diced onion with olive oil, salt, and pepper. Spread them out in a single layer. Roast in the oven for 25-30 minutes, or until the carrots are tender and caramelized, stirring halfway through for even cooking.

    Sauté Garlic: In a large pot, add a splash of olive oil over medium heat. Once hot, add the minced garlic and sauté for 1-2 minutes, until fragrant. Be careful not to burn the garlic.

      Combine & Simmer: Add the roasted carrots and onions to the pot with the sautéed garlic. Pour in the vegetable broth, ground cumin, and ground ginger. Bring the mixture to a gentle simmer and cook for about 10 minutes, allowing the flavors to meld together.

        Blend the Soup: Using an immersion blender, puree the soup until it is completely smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is. Alternatively, you can carefully transfer the mixture to a countertop blender in batches.

          Add Creaminess: Stir in the coconut milk (or heavy cream) and mix well. If using, add the maple syrup for additional sweetness. Taste and adjust seasoning with salt and pepper.

            Serve: Ladle the creamy soup into bowls, and garnish with fresh parsley. Drizzle with a touch more coconut milk or cream if desired. Serve hot with crusty bread or croutons on the side.

              Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings