Description
A velvety roasted carrot and onion soup finished with a swirl of cream for richness. This comforting soup is both simple and elegant, ideal for chilly days.
Ingredients
Units
Scale
- 1 lb carrots, peeled and chopped
- 2 large onions, peeled and quartered
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1/2 tsp ground cumin (optional)
- 4 cups vegetable broth
- 1/2 cup heavy cream (plus more for garnish)
- Fresh thyme or parsley for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Place chopped carrots and quartered onions on a baking sheet. Drizzle with olive oil, season with salt, pepper, and cumin if using. Toss to coat evenly.
- Roast for 30–35 minutes, stirring halfway, until vegetables are tender and slightly caramelized.
- Transfer roasted vegetables to a large pot. Add vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Stir in the heavy cream and heat through gently without boiling.
- Serve hot with a swirl of cream and garnish with fresh herbs if desired.
Notes
- For a vegan version, use coconut milk or a plant-based cream alternative.
- You can roast garlic cloves along with the vegetables for extra flavor.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 8g
- Sodium: 580mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 25mg