Creamy Vegan Roasted Carrots (Printer-Friendly)

Velvety roasted carrot soup enriched with coconut milk, garlic, and ginger, ideal for chilly evenings.

# The Ingredients You'll Need:

→ Vegetables

01 - 1 lb peeled and chopped fresh carrots

02 - 1 medium sliced onion

03 - 4 smashed garlic cloves

04 - 1 tbsp grated fresh ginger

→ Liquids and Oils

05 - 1 can (13.5 oz) full-fat coconut milk

06 - 3 cups low-sodium vegetable broth

07 - 2 tbsp olive oil

→ Seasonings

08 - Salt and freshly ground black pepper to taste

# Step-by-Step Instructions:

01 - Set the oven to 400°F (200°C) and line a baking sheet with parchment paper.

02 - Arrange carrots, sliced onion, and smashed garlic on the prepared baking sheet. Drizzle with olive oil, sprinkle with grated ginger, salt, and pepper, then toss to coat evenly.

03 - Roast the vegetables for 25 to 30 minutes, until they are tender and caramelized.

04 - Allow the roasted vegetables to cool slightly, then transfer them to a blender. Add the coconut milk and vegetable broth, and blend until smooth.

05 - Pour the blended mixture into a pot and warm over medium heat until heated through. Serve hot.

# Extra Tips:

01 - Roasting the vegetables enhances natural sweetness and depth of flavor.

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