Name: Creamy Roasted Moroccan Carrot Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle-eastern
Ingredients: 2 lbs carrots, peeled and chopped into 1-inch pieces; 2 tbsp olive oil, divided; 1 medium yellow onion, chopped; 3 garlic cloves, minced; 1 tbsp grated fresh ginger; 1 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp smoked paprika; 4 cups vegetable broth; 1/2 cup canned light coconut milk; Salt and black pepper to taste

This healthy Moroccan carrot soup is ready in just 45 minutes and features deeply caramelized roasted carrots and warm North African spices. Roasting the carrots brings out their natural sweetness, which pairs perfectly with cumin, coriander, and ginger. A swirl of coconut milk adds a luscious, creamy finish.

Instructions

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Preheat your oven to 400°F (200°C). Toss the chopped carrots with 1 tablespoon of olive oil, salt, and pepper on a large baking sheet.

Roast the carrots in the preheated oven for 20 to 25 minutes, stirring halfway through, until they are tender and caramelized at the edges.

Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until soft and translucent.

Stir in the minced garlic, grated ginger, cumin, coriander, and smoked paprika. Cook for about 1 minute until fragrant to release the oils from the spices.

Add the roasted carrots and vegetable broth to the pot, bringing the mixture to a boil. Reduce heat to low, cover, and let simmer for 10 minutes to meld the flavors.

Use an immersion blender to purée the soup until completely smooth and creamy. If using a regular blender, purée in batches and be careful with the hot liquid.

Stir in the coconut milk and season with additional salt and pepper to taste. Serve hot, garnished with a drizzle of coconut milk and a sprinkle of fresh cilantro if desired.