Creamy Roasted Carrot and Orange Soup in 6 Easy Steps
A creamy and flavorful soup made with roasted carrots and fresh orange juice, perfect for a healthy and comforting meal.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting, Simmering
- Cuisine: Global
- Diet: Vegetarian
Ingredients
Scale
- 6 large carrots, peeled and chopped
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp ground ginger
- 3 cups vegetable broth
- 1/2 cup fresh orange juice
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss carrots with olive oil, salt, and pepper, then roast for 25 minutes.
- In a pot, sauté onion and garlic until soft. Add cumin and ginger, stirring for 1 minute.
- Add roasted carrots and vegetable broth. Simmer for 15 minutes.
- Blend the soup until smooth, then stir in orange juice.
- Season with salt and pepper, garnish with cilantro if desired, and serve warm.
Notes
- For a keto-friendly version, reduce carrots and add cauliflower.
- Store leftovers in an airtight container for up to 3 days.
- Freeze for up to 1 month.
- For extra creaminess, stir in coconut milk before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 12g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg