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When it comes to achieving the perfect consistency and flavor in your Maple Roasted Carrot Soup, coconut milk plays a transformative role. Not only does it add a creamy texture that enriches the soup, but it also lends a subtle sweetness that complements the caramelized notes of roasted carrots beautifully.

Maple Roasted Carrot Soup

Discover the warmth and comfort of Maple Roasted Carrot Soup, a delightful recipe perfect for any occasion. This nourishing dish features sweet roasted carrots, rich maple syrup, and creamy coconut milk, creating a flavorful blend that is both satisfying and healthful. Packed with nutrients and bursting with seasonal ingredients, it's an excellent choice for plant-based diets. Enjoy experimenting with spices and garnishes to make it uniquely yours!
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Ingredients
  

2 pounds of carrots, peeled and chopped

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup pure maple syrup

1 onion, diced

4 cloves garlic, minced

4 cups vegetable broth

1 teaspoon ground ginger

1/2 teaspoon ground cumin

1 cup coconut milk (for creaminess)

Fresh thyme leaves, for garnish

Optional: Crusty bread, for serving

Instructions
 

Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

    Roast the Carrots: In a large bowl, toss the chopped carrots with olive oil, salt, pepper, and maple syrup until evenly coated. Spread them out in a single layer on the prepared baking sheet. Roast in the oven for 25-30 minutes, or until the carrots are tender and caramelized, stirring halfway through for even roasting.

      Sauté the Aromatics: While the carrots are roasting, heat a large pot over medium heat. Add a little olive oil if desired, then add the diced onion. Sauté for about 5-7 minutes until translucent. Add the minced garlic, ginger, and cumin, cooking for an additional 2 minutes until fragrant.

        Combine and Blend: Once the carrots are done roasting, add them to the pot with the sautéed mixture. Pour in the vegetable broth and bring it to a boil. Reduce the heat and let it simmer for 10 minutes to allow flavors to meld.

          Blend the Soup: Remove from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the mixture to a blender in batches and blend until creamy.

            Add Coconut Milk: Stir in the coconut milk for a rich, creamy texture. Adjust seasoning to taste and reheat gently if necessary.

              Serve and Garnish: Ladle the soup into bowls and garnish with fresh thyme leaves. Serve hot with crusty bread on the side for dipping.

                Prep Time, Total Time, Servings: 15 mins | 50 mins | 6 servings