Like carrots? You’re going to love this carrot soup recipe. It’s luxuriously creamy and full of incredible roasted carrot flavor.
This classic carrot soup is a wonderful soup to serve with your favorite winter salads, sandwiches, and even holiday entrées. Since carrots go well with so many other flavors, it’s a versatile soup to keep in your repertoire.
Plus, it’s light and healthy. You might be pleasantly surprised that this creamy soup is actually made without cream. Not to mention, it’s budget-friendly, too.
Since I can’t help but play around with flavors, I came up with three fun and simple variations—carrot ginger soup, curried carrot soup, and Thai curried carrot soup with lime. You’ll find details in the recipe notes. It’s about time this food blog had a proper carrot soup recipe, and it’s really four in one!
If you’re a fan of my butternut squash soup or cauliflower soup, the method for this recipe will be familiar already. I tried making the soup with sautéed carrots instead of roasted, but roasted carrots give this soup magical powers.
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