herb roasted carrot soup
Nobunny will say no to a bowl of this for dinner.
Ingredients
- 2 lb whole carrots, chopped
- 4 cloves garlic, peeled
- 2 shallots, peeled and quartered
- 1 tbsp honey
- 1 1/2 tsp smoked paprika
- 1/2 tsp cinnamon
- 1/2 tsp cayenne pepper
- 2 cups vegetable broth
- 2 cups canned full-fat coconut milk (or half and half/heavy cream)
- heavy cream swirl and croutons, to top
Instructions
- Preheat oven to 425 degrees.
- Add the carrots, garlic, shallots, honey, smoked paprika, cayenne pepper, cinnamon, and about 1/2 tsp each of kosher salt and pepper to a large oven-safe pot. Drizzle on 2 tablespoons of olive oil and toss the ingredients together thoroughly. Roast 40-45 minutes until the carrots are fork tender.
- Set the pot on the stovetop over medium-low heat. Use an immersion blender to puree the carrots until very smooth - you may need to add the broth first if you blender isn't super strong. Or, alternatively, puree the carrot mixture in a blender. Be very careful because it might splatter!
- Pour in the coconut milk/cream and stir to combine. Taste and adjust the salt and pepper as needed.
- Divide the soup into bowls. Swirl on some heavy cream and top with croutons.
Notes
*Easy croutons: Heat the oven to 425 degrees. Cube a baguette or a loaf of sourdough and toss on a baking sheet with 2 tablespoons olive oil, salt, and pepper. Bake 8-10 minutes, tossing once halfway through, until golden.