Roasted carrots make this soup extra sweet and flavorful. Coconut milk adds richness and a creamy, smooth texture. (vegan, dairy-free recipe)
Vegetarian Roasted Carrot Soup Recipe
2 pounds carrots
2 tablespoons olive oil, divided
1 large white or yellow onion, chopped
1 Anaheim pepper, seeded and chopped
2 cloves garlic, halved
5 cups water
1 1/2 teaspoons fine sea salt
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground ginger
Dash cayenne pepper
1 cup canned coconut milk
Preheat oven to 375 degrees. Scrub and peel carrots. Cut into chunks. Mound carrots on a large shallow baking pan. Drizzle with 1 tablespoon oil; stir to coat. Spread carrots in a single layer on pan. Bake 50 to 60 minutes until carrots are tender and lightly browned, stirring occasionally.
In large pot, heat 1 tablespoon oil over medium heat. Add onion, Anaheim pepper and garlic; cook 5 minutes until softened, stirring occasionally.
Add water, roasted carrots, salt, coriander, cumin, ginger and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes.
Cool, uncovered, at least 30 minutes until cool enough to blend. Use blender or food processor to puree in small batches until smooth. (Use caution when blending hot liquids.) Return blended soup to pot; stir in coconut milk. Heat over medium-low heat until hot, stirring frequently. Serve with a sprinkling of freshly ground pepper.
Makes about 6 cups soup
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