Begin by preheating your oven to 400°F (200°C). Spread the carrot chunks on a baking sheet lined with parchment paper. Drizzle the carrots with olive oil and sprinkle with a pinch of salt and pepper. Toss them to coat evenly. Roast the carrots in the preheated oven for about 30-35 minutes, or until they’re tender and slightly caramelized. You’ll know they’re done when they’re soft and have a golden-brown color.

While the carrots are roasting, heat a large pot over medium heat and add a little olive oil. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes soft and translucent. Add the minced garlic and continue cooking for another 2 minutes until fragrant.

Stir in the ground cumin, coriander, and turmeric (if using). Let the spices bloom for about 1 minute to release their aromatic flavors. This step adds a warm, earthy depth to the soup.

Once the carrots are done roasting, add them to the pot with the sautéed onions and garlic. Pour in the vegetable broth and bring everything to a boil. Once boiling, reduce the heat and let the soup simmer for 10-15 minutes, allowing the flavors to meld together.

Once the soup has simmered, it’s time to blend it. You can use an immersion blender directly in the pot for a smooth consistency, or you can transfer the soup in batches to a high-speed blender. Blend until the soup is silky and smooth.

Return the blended soup to the pot if you used a blender. Stir in the coconut milk for added creaminess and a slightly sweet flavor. If you prefer a richer, creamier texture, you can add more coconut milk or even a splash of heavy cream. Taste the soup and adjust the seasoning with salt, pepper, or a squeeze of fresh lemon juice for brightness.

Ladle the soup into bowls and garnish with fresh parsley or cilantro. A drizzle of coconut milk on top adds a nice touch, and the fresh herbs provide a burst of color and flavor. Serve your healthy roasted carrot soup with a slice of crusty bread or a side salad for a complete meal.