Roasted Carrot Soup

coconut milk

🥗Healthier: almond milk

💰Cheaper: heavy cream

Almond milk is lower in calories, while heavy cream adds richness.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with high smoke point, while canola is more budget-friendly.

Preheat the oven to 425°F (220°C).

Peel the apple and chop it roughly.

Chop the carrots, squash, and shallots into uniform pieces.

Mix the chopped vegetables and apple with avocado oil.

Add thyme to the mixture.

Spread the mixture on a baking sheet.

Roast in the oven for 30 minutes until caramelized.

Remove the vegetables from the oven and check for liquid; add chicken stock if needed.

Grate nutmeg into the roasted vegetables.

Blend the roasted mixture until smooth, adding half a cup of liquid to adjust consistency.

Store the blended soup in a sealed container in the fridge for up to 2 days if making ahead.

Serve the soup, garnishing with sour cream, Calabrian chili, and flaky salt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens