Sopa de cenoura assada com sementes de girassol | Rita Lobo | Cozinha Prática

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.

Cut 4 carrots into thick diagonal slices, and reserve 1 carrot for decoration, cutting it into half moons.

Cut 2 onions in half and then into thirds.

Crush and peel 4 cloves of garlic.

Cut celery stalks into pieces about 2 centimeters long, discarding the leaves.

In a bowl, combine the chopped vegetables with 2 tablespoons of olive oil, 1/2 teaspoon of cumin, 1/2 teaspoon of turmeric, and 2 teaspoons of salt, mixing well.

Place the seasoned vegetables on a baking sheet and roast in a preheated oven at 220°C (428°F) for 40 minutes, turning halfway through for even browning.

While the vegetables roast, toast 1/4 cup of sunflower seeds in a skillet without oil until fragrant, then set aside.

Once the vegetables are roasted, transfer them to a blender and add 3 cups of boiling water, blending in batches to avoid overflow.

Add 1 tablespoon of butter to the blender and blend until creamy.

Serve the soup in bowls, garnishing with yogurt, reserved carrot slices, and sunflower seeds, drizzling with olive oil as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens