Roasted Carrot Soup

This Roasted Carrot Soup is a comforting and healthy dish perfect for a midnight snack. The natural sweetness of the roasted carrots is balanced with aromatic spices, creating a warm and inviting flavor profile.

Ingredients

• Carrots - 400 grams
• Olive oil - 2 tablespoons
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Vegetable broth - 500 milliliters
• Ground cumin - 1 teaspoon
• Ground ginger - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Coconut milk - 100 milliliters
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. Peel and cut the carrots into 2 cm pieces, then toss them with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
3. Roast the carrots in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized.
4. In a pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
5. Add the minced garlic, ground cumin, and ground ginger, cooking for an additional 1-2 minutes until fragrant.
6. Once the carrots are roasted, add them to the pot along with the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
7. Remove the pot from heat and blend the soup until smooth using an immersion blender or a regular blender.
8. Stir in the coconut milk and adjust seasoning with salt and pepper if needed.
9. Serve warm, garnished with fresh parsley.

Nutrition

• Calories: 220
• Protein: 3 g
• Carbs: 30 g
• Fiber: 7 g
• Sugar: 10 g
• Sodium: 480 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 7 g
• Unsaturated Fat: 2 g
• Water: 0.5 L

Health Benefits

• Rich in beta-carotene, which is beneficial for eye health.
• Low in calories and high in fiber, promoting digestion and satiety.

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