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Creamy Roasted Carrot Soup

Have you ever had carrot soup before? If not, give this one a try. It’s full of flavour and one of the tricks here is roasting some of the vegetables, especially the carrots. Roasting helps bring out the natural sweetness and for a recipe with the ingredients I add in this recipe, I needed that sweetness come out and to help balance all the other flavours out.


Recipe by Mark Calaminici | Food Loves Company

Serves 4


3 lb carrots, peeled and ends trimmed

1 medium red onion, quartered

1-2 Jalapenos, halved, seeds removed, optional

5 tbsp. Extra virgin olive oil

Salt, to taste

Freshly cracked pepper, to taste

3 tbsp. unsalted butter

2-3 garlic cloves, sliced or chopped

½ to 1 tbsp. of fresh grated ginger or chopped ginger

1 tbsp. smoked paprika

900ml or 5 cups vegetable stock

400ml (1 can) of coconut cream or milk, to taste


1. Preheat oven to 425 degrees.

2. In a large bowl, add carrots, onions and jalapenos. Add 2 tbsp. of extra virgin olive oil and season with salt and freshly cracked pepper. Mix to incorporate all the ingredients. Place on a baking sheet lined with parchment paper and space out everything evenly. You may need to use another baking sheet. Place in the oven for 30-40 minutes, depending on your oven and how thick the vegetables were cut.

Give a mix or flip halfway through cooking. Once the carrots are browned and can be easily pierced with a knife, remove and set aside.

3. In a large pot on medium to high heat add 3 tbsp. of extra virgin olive oil and 3 tbsp. unsalted butter. Once the butter has melted, add the garlic, ginger and smoked paprika. Mix and sauté until the garlic has softened and the ginger is aromatic. Add the roasted vegetables and vegetable stock. Cover with a lid and bring up to a boil for 2-3 minutes. Bring down to a simmer and simmer for about 10-15 minutes. You just want to make sure all the flavours come together and the vegetables are nice and soft for blending. Then use an immersion blender to blend everything to your desired consistency or use a blender. If using a blender pour the soup back into the pot and add the coconut milk, either half or all, depending on your taste. Stir and simmer for about 10 minutes and then serve. Garnish with freshly cracked pepper, roasted carrot slices or a drizzle of coconut milk. Enjoy


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