Roasted Carrot & Sage Soup

Roasting coaxes deep sweetness from carrots in this French-leaning comfort soup. Fresh sage and a splash of coconut milk lend earthy aroma and silky body, while a hint of apple keeps each spoonful bright.

Serves 4 · 15 min prep · 40 min cook

Estimate for one serving

• 310 cal
• 5g protein
• 36g carbs
• 18g fat
• 3g fiber

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Ingredients

• 2 lb carrots
• 1 large yellow onion
• 4 garlic cloves
• 12 fresh sage leaves
• 4 fresh thyme sprigs
• 3 Tbsp olive oil
• 4 cups vegetable broth
• 3/4 cup full-fat coconut milk
• 1 medium apple
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 cup toasted pepitas
• 1/4 cup crème fraîche or plain yogurt

Instructions

1. 1Preheat the oven to 425°F. Peel carrots and cut into 1-inch chunks. Quarter the onion and separate the layers. Smash garlic cloves lightly and leave skins on for roasting.
2. 2Toss carrots, onion, and garlic on a large rimmed sheet pan with olive oil, half the sage leaves, thyme sprigs, salt, pepper, and smoked paprika until everything glistens.
3. 3Roast 28–32 minutes, stirring once halfway, until carrots are deeply caramelized at the edges and a fork slides through easily. The kitchen should smell sweet and herby.
4. 4Remove pan from oven. Discard thyme stems and garlic skins. Transfer roasted vegetables and remaining fresh sage to a blender or heavy pot.
5. 5Add vegetable broth and the cored, roughly chopped apple. If using a blender, work in batches and vent the lid; if using a pot, bring to a gentle simmer on the stove for 5 minutes.
6. 6Blend until completely smooth and silky, 45–60 seconds on high. Return soup to the pot over low heat.
7. 7Stir in coconut milk and warm through 3–4 minutes without boiling so the soup stays creamy. Taste and adjust salt or a pinch more pepper.
8. 8Ladle into bowls. Swirl a spoonful of crème fraîche on each serving, scatter toasted pepitas and a few torn sage leaves, and pack leftovers in jars for easy reheated lunches all week.