Creamy Roasted Carrot & Ora Pro Nobis Soup
This creamy roasted carrot and ora pro nobis soup brings together natural sweetness and warm spices for a rich, comforting flavor. Roasting the carrots enhances their depth, while coconut milk adds a smooth, velvety finish.Carrots and peas provide fiber and essential nutrients, while ora pro nobis contributes plant-based protein, fiber, iron, and calcium, without altering the flavor profile. Ginger and turmeric add a subtle warmth and are commonly associated with supporting digestion.
Ingredients
Method
- Preheat the oven to 190°C (375°F).
- Wash the carrots well and peel if desired. Cut into pieces and place in a baking dish with the garlic.
- Drizzle with 2 tablespoons olive oil and season with curry, smoked paprika, and salt.
- Roast for 25–30 minutes, until the carrots are soft and lightly caramelized.
- Transfer the roasted carrots and garlic to a blender.
- Reserve 2 tablespoons of coconut milk for garnish.
- Add the remaining coconut milk, vegetable broth, turmeric, and ora pro nobis powder.
- Blend for 1–2 minutes until smooth and creamy.
To Serve
- Pour into two bowls and serve warm.
- Drizzle the reserved coconut milk over the surface and use a spoon or toothpick to create a light marble pattern, and sprinkle some ora pro nobis powder.
For a thinner consistency, add more broth or water while blending until you reach your desired texture.
Nutrition
Notes
- Store the soup in an airtight container in the refrigerator for up to 3–4 days.
- Allow the soup to cool completely before storing.
- Reheat gently on the stove or in the microwave, stirring occasionally.
- If the soup thickens, add a splash of vegetable broth or water to adjust the consistency.