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
Scale
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
