Roasted Carrot Soup
This Roasted Carrot Soup is velvety smooth, so creamy, and loaded with flavor! It's vegan, gluten-free, and super healthy!
Servings: 4 people
Calories: 337kcal
Ingredients
- 1 (2 lb) bag carrots washed, peeled and cut into 1/2 - 1 in chunks
- 1/2 yellow onion sliced
- 4 cloves garlic peeled, but left whole
- 2 tablespoons melted coconut oil
- 4 cups vegetable broth divided
- 1 teaspoon ground ginger
- 1 (13.5 oz) can Goya Coconut Milk
- salt and pepper to taste
- toasted cashews, cilantro, green onion, and cayenne for garnish
Instructions
- Preheat oven to 350 degrees F and line a baking sheet with a silicone mat.
- Place the carrots, onion, and garlic onto prepared baking sheet.
- Drizzle with coconut oil and season with salt and pepper.
- Toss to combine.
- Roast in preheated oven for 30-50 minutes, or until the carrots are fork tender, stirring every 10 minutes.
- Place roasted veggies into a high powered blender with 2 cups veggie broth and ginger.
- Blend until VERY smooth.
- Pour into a large stockpot and add in the additional 2 cups broth, and coconut milk.
- Bring to a simmer, taste, and re-season with salt and pepper and serve!
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Nutrition
Calories: 337kcal | Carbohydrates: 22g | Protein: 1g | Fat: 28g | Saturated Fat: 24g | Sodium: 3765mg | Potassium: 128mg | Fiber: 1g | Sugar: 10g | Vitamin A: 2170IU | Vitamin C: 7.8mg | Calcium: 34mg | Iron: 0.6mg