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Creamy Roasted Carrot and Orange Soup

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A comforting bowl of creamy roasted carrot and orange soup that combines sweet roasted carrots with zesty orange juice.

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

  1. Preheat your oven to 400°F (200°C).
  2. Toss the chopped carrots in a bowl with olive oil, salt, and pepper, then lay them out on a baking sheet, and roast for about 25 minutes.
  3. Sauté the chopped onion and minced garlic in a pot over medium heat until soft and fragrant, about 5 minutes.
  4. Stir in the ground cumin and ground ginger into the softened onion and garlic.
  5. Add the roasted carrots to the pot along with the vegetable broth and bring to a simmer for about 15 minutes.
  6. Blend the soup until smooth, then stir in the fresh orange juice and season with salt and pepper to taste.

Notes

For an added kick, add cayenne pepper with the spices. If you prefer a creamier texture, a splash of coconut milk can be included.

Nutrition

Find it online: https://thestationrecipes.com/creamy-roasted-carrot-orange-soup/

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