High-Protein Roasted Carrot Soup
Creamy High-Protein Roasted Carrot Soup made with roasted carrots, garlic, and blended tofu for a rich, nourishing bowl packed with flavor and protein.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Soup, Main Course
- Method: Roasting, Blending
- Cuisine: Modern Healthy, Comfort Food
- Diet: Gluten Free
Ingredients
For the Soup:
2 pounds carrots, peeled and chopped
1 white onion, roughly chopped
10–12 garlic cloves
1 tablespoon olive oil
1 teaspoon curry powder
1 teaspoon smoked paprika
Salt and black pepper, to taste
4 cups bone broth (or vegetable broth)
1 block soft or silken tofu (or 3 servings cottage cheese)
1 tablespoon fresh grated ginger
Juice of ½ lemon
Chili flakes, to taste
Optional Toppings:
Grated Parmesan cheese
Fresh basil
Extra lemon juice
Toasted seeds (pumpkin, sunflower, or sesame)
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Spread chopped carrots, onion, and garlic cloves on the baking sheet.
Drizzle with olive oil and season with curry powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
Roast for 45–50 minutes, or until vegetables are tender and caramelized.
Transfer roasted vegetables to a blender or large pot.
Add bone broth, tofu (or cottage cheese), grated ginger, lemon juice, and chili flakes.
Blend until smooth and creamy.
Taste and adjust seasoning with more salt, spices, or lemon juice if needed.
Pour into bowls and add desired toppings like Parmesan, basil, or toasted seeds.
Serve warm and enjoy.
Notes
Tofu creates a silky vegan texture, while cottage cheese adds extra protein and richness.
Roasting enhances the natural sweetness of carrots—don’t skip this step.
Adjust spice levels by adding more chili flakes or curry powder.
Store leftovers in the fridge for up to 4 days or freeze for later.
Find it online: https://elladishes.com/high-protein-roasted-carrot-soup/
