Ingredients
- 4 large carrots, peeled and chopped
- 2 medium sweet potatoes, peeled and chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 can (14 oz) coconut milk
- Fresh cilantro, chopped, for garnish
Instructions
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Preheat the oven to 400°F (200°C).
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In a large bowl, toss chopped carrots, sweet potatoes, and chopped onion with olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, salt, and black pepper.
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Spread the vegetable mixture on a baking sheet in a single layer.
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Roast in the preheated oven for 30-35 minutes or until the vegetables are tender and slightly caramelized.
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Transfer the roasted vegetables to a large pot.
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Add vegetable broth to the pot and bring the mixture to a simmer.
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Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.
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Stir in coconut milk, adjusting the consistency if needed.
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Season with additional salt and black pepper if necessary.
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Heat the soup over low heat until warmed through.
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Serve the Roasted Carrot and Sweet Potato Soup hot, garnished with chopped fresh cilantro.
Enjoy this velvety and flavorful soup as a comforting and nutritious meal!
