Roasted Carrot Soup Recipe
Introduction
This Roasted Carrot Soup is ultra creamy and packed with rich, comforting flavors. It’s vegan, gluten-free, and made with simple ingredients that come together in under an hour. Perfect for a nutritious lunch or a cozy dinner.
Ingredients
- 1 (2 lb) bag carrots, washed, peeled, and cut into 1/2 – 1 inch chunks
- ½ yellow onion, sliced
- 4 cloves garlic, peeled but left whole
- 2 tablespoons melted coconut oil
- 4 cups vegetable broth, divided
- 1 teaspoon ground ginger
- 1 (13.5 oz) can full-fat coconut milk
- Salt and pepper to taste
- Toasted cashews, cilantro, green onion, lime juice, and/or cayenne for garnish (optional)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with a silicone mat.
- Step 2: Arrange the carrots, sliced onion, and whole garlic cloves on the prepared baking sheet.
- Step 3: Drizzle the veggies with melted coconut oil and season with salt and pepper. Toss everything to coat evenly.
- Step 4: Roast in the oven for 30 to 50 minutes, stirring every 10 minutes, until the carrots are fork-tender.
- Step 5: Transfer the roasted vegetables to a high-powered blender. Add 2 cups of the vegetable broth and the ground ginger. Blend until very smooth.
- Step 6: Pour the blended mixture into a large stockpot. Stir in the remaining 2 cups of vegetable broth and the full-fat coconut milk.
- Step 7: Bring the soup to a gentle simmer on the stove. Taste and adjust seasoning with salt and pepper as needed.
- Step 8: Serve warm, garnished with toasted cashews, cilantro, green onion, a squeeze of lime juice, or a pinch of cayenne if desired.
Tips & Variations
- For a spicier kick, add a pinch of ground cayenne pepper or fresh chili when blending the soup.
- Use olive oil instead of coconut oil if you prefer a milder flavor.
- Sweet potatoes or butternut squash can be added or substituted for some of the carrots for a different twist.
- If you don’t have a high-powered blender, blend the soup in batches until smooth.
Storage
Store leftover soup in an airtight container in the refrigerator for 3 to 4 days. For longer storage, freeze the soup for up to 4 to 6 months. When reheating, thaw in the fridge overnight then warm gently on the stove or in the microwave until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different broth instead of vegetable broth?
Yes, you can use chicken broth if you are not vegan, or any other broth you prefer. Just keep in mind that it will alter the flavor slightly.
Can I make this soup ahead of time?
Absolutely! The flavors actually improve after sitting for a day. Just reheat gently before serving and add fresh garnishes for the best experience.
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Roasted Carrot Soup Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Roasted Carrot Soup is an ultra creamy, flavorful, and nutritious vegan and gluten-free soup made with roasted carrots, onion, garlic, ginger, and creamy coconut milk. It requires less than 10 simple ingredients and is perfect for a comforting lunch, main dish, or side soup.
Ingredients
Vegetables
- 1 (2 lb) bag carrots, washed, peeled, and cut into 1/2 – 1 inch chunks
- ½ yellow onion, sliced
- 4 cloves garlic, peeled but left whole
Liquids and Oils
- 2 tablespoons melted coconut oil
- 4 cups vegetable broth, divided
- 1 (13.5 oz) can coconut milk, full-fat for creamiest texture
Spices and Seasonings
- 1 teaspoon ground ginger
- Salt and pepper, to taste
Optional Garnishes
- Toasted cashews
- Cilantro
- Green onion
- Lime juice
- Cayenne pepper
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F (177°C) and line a baking sheet with a silicone mat to prevent sticking and ensure even roasting.
- Prepare vegetables for roasting: Place the chopped carrots, sliced onion, and whole garlic cloves onto the prepared baking sheet. Drizzle them evenly with the melted coconut oil and season with salt and pepper. Toss everything together to coat the vegetables well.
- Roast vegetables: Roast the vegetables in the preheated oven for 30 to 50 minutes until the carrots are fork-tender. Stir and turn the veggies every 10 minutes to allow for even roasting and caramelization.
- Blend roasted vegetables: Transfer the roasted veggies into a high-powered blender. Add 2 cups of vegetable broth and the ground ginger. Blend on high until the mixture is very smooth and creamy.
- Simmer the soup: Pour the blended mixture into a large stockpot. Stir in the remaining 2 cups of vegetable broth and the full can of coconut milk. Bring to a gentle simmer over medium heat. Taste the soup and adjust seasoning with additional salt and pepper as needed.
- Serve and garnish: Ladle the creamy roasted carrot soup into bowls. Garnish with optional toppings such as toasted cashews, fresh cilantro, chopped green onions, a squeeze of lime juice, or a sprinkle of cayenne pepper to add extra flavor and texture.
Notes
- The sweetness of the carrots can vary, so adjust seasoning accordingly.
- For a thinner soup, add more vegetable broth during blending or simmering.
- Use full-fat coconut milk for the best creamy texture; light coconut milk will make a thinner soup.
- Store leftovers in the refrigerator for 3-4 days or freeze up to 4-6 months.
- Reheat gently on stovetop or microwave to preserve flavor and texture.
- Make sure to stir occasionally during roasting to ensure even cooking and avoid burning.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Keywords: coconut milk, healthy, vegan, roasted carrot soup, gluten-free, creamy soup
