Roasted Carrot Coconut Soup Recipe

Name: Roasted Carrot Coconut Soup Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Fusion
Ingredients: 2 pounds carrots, peeled and chopped into 1 inch pieces; 2 tablespoons olive oil; Kosher salt and pepper, to taste; 1 tablespoon coconut oil; 1 sweet onion, diced; 4 garlic cloves, minced; 1 tablespoon chopped fresh ginger; 3 cups vegetable or chicken stock; 1 (14 ounce) can coconut milk; 1 lime, juiced; 2 scallions, thinly sliced, for topping; Additional coconut milk or cream, for drizzling (optional)

This Roasted Carrot Coconut Soup is pure comfort in a bowl! The natural sweetness of oven-roasted carrots blends beautifully with creamy coconut milk and aromatic ginger for a soup that’s both nourishing and incredibly flavorful. Ready in under an hour, it’s the perfect weeknight dinner solution when you want something warming, satisfying, and secretly simple to prepare.

Why You’ll Love This Recipe

Incredible Depth of Flavor: Roasting the carrots brings out their natural sweetness and adds a caramelized dimension that elevates this soup beyond ordinary carrot soup.
Weeknight-Friendly: Despite tasting like it simmered all day, this soup comes together in just 50 minutes, with only about 25 minutes of hands-on time.
Naturally Creamy: The coconut milk creates silky smooth texture without any dairy, making this soup naturally vegan and perfect for everyone at your table.
Nutritional Powerhouse: Packed with vitamin A from carrots plus anti-inflammatory benefits from ginger and garlic, this soup is as good for your body as it is delicious.

Ingredients You’ll Need

Carrots: The star of the show! Roasting concentrates their natural sugars, creating a deep, sweet flavor foundation.
Olive Oil: Helps the carrots caramelize in the oven for that essential roasted flavor.
Coconut Oil: Adds a subtle tropical note that beautifully complements the coconut milk.
Sweet Onion: Provides aromatic depth and natural sweetness that enhances the carrots.
Garlic: Adds essential savory notes that balance the sweetness of the other ingredients.
Fresh Ginger: Brings a warming, zingy quality that makes this soup truly special. Don’t substitute dried – fresh makes all the difference!
Vegetable or Chicken Stock: Forms the liquid base of the soup. Use vegetable to keep it vegetarian/vegan.
Coconut Milk: Creates that luxurious, velvety texture. Use full-fat for the richest result.
Lime Juice: Adds brightness and cuts through the richness of the coconut milk.
Scallions: Provides a fresh, oniony bite as a garnish and beautiful color contrast.
Salt and Pepper: Essential for bringing all the flavors together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Make It Spicy

Add a small red chili or a teaspoon of red pepper flakes when sautéing the onions for a warming kick.

Herb It Up

Stir in fresh herbs like cilantro, Thai basil, or mint just before serving for a fresh flavor dimension.

Curry Twist

Add a tablespoon of curry powder or Thai red curry paste with the onions for an Indian or Thai-inspired version.

Make It Heartier

Stir in cooked quinoa, red lentils, or white beans after blending for a more substantial meal.

How to Make Roasted Carrot Coconut Soup

Step 1: Roast the Carrots

Preheat the oven to 425°F. Spread the peeled and chopped carrots on a baking sheet, drizzle with olive oil, and season generously with salt and pepper. Toss to coat evenly. Roast for 20-25 minutes until the edges are caramelized and golden. You’ll know they’re ready when they’re fork-tender and have those beautiful brown edges.

Step 2: Build the Flavor Base

While the carrots roast, melt coconut oil in a large pot over medium heat. Add diced onion, minced garlic, and freshly chopped ginger with a good pinch of salt and pepper. Cook for 5-6 minutes, stirring occasionally, until the onions become translucent and soft. This aromatic base is crucial for a flavorful soup.

Step 3: Combine and Simmer

Once the carrots are beautifully roasted, add them to the pot with the aromatics. Pour in the vegetable or chicken stock and bring everything to a gentle boil. Reduce the heat and let the mixture simmer for about 10 minutes, allowing the flavors to meld together.

Step 4: Blend Until Silky

Turn off the heat and carefully transfer the soup mixture to a blender. Cover the blender lid with a kitchen towel (this prevents hot soup accidents!) and blend until completely smooth. You might need to work in batches if your blender is smaller. Return the pureed soup to the pot over low heat.

Step 5: Finish with Coconut and Lime

Stir in the coconut milk and fresh lime juice. Warm the soup through over low heat, being careful not to boil it after adding the coconut milk. Taste and adjust seasoning with more salt and pepper if needed. The soup should be velvety smooth with a perfect balance of sweet, savory, and tangy notes.

Pro Tips for Making the Recipe

Even Chopping: Cut carrots into similar-sized pieces for even roasting.
Don’t Skip the Roasting: This crucial step caramelizes the natural sugars in carrots and creates that distinctive depth of flavor.
Blend Thoroughly: For the silkiest texture, blend a little longer than you think necessary.
Watch the Salt: Taste before adding more salt at the end, as stock can vary in saltiness.
Use an Immersion Blender: If you have one, this makes the blending process safer and easier than transferring hot soup to a blender.

How to Serve

Perfect Pairings

Serve this soup with crusty artisan bread or warm naan for dipping. A simple green salad with a light vinaigrette makes this a complete meal.

Beautiful Garnishes

Elevate your presentation with a swirl of coconut milk or cream, thinly sliced scallions, a few drops of chili oil for color and heat, or a sprinkling of toasted coconut flakes.

Make It a Meal

For a heartier dinner, serve smaller portions of the soup as a starter before grilled fish or a vegetable curry main course.

Make Ahead and Storage

Storing Leftovers

This soup actually improves with time! Store in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop and meld together.

Freezing

Freeze portions in airtight containers or freezer bags for up to 3 months. The texture may change slightly with the coconut milk, but it will still be delicious.

Reheating

Warm gently on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened after storage, thin it with a splash of stock or water to reach your desired consistency.

FAQs

Can I use baby carrots instead of whole carrots?

While you can use baby carrots in a pinch, whole carrots that you peel and chop yourself will give you the best flavor. Baby carrots are often less sweet and can sometimes have a bitter taste when roasted.

Is this soup spicy?

No, this soup isn’t spicy as written. The ginger adds warmth but not heat. If you prefer a spicy version, add red pepper flakes or a small diced chili when sautéing the onions.

Can I make this soup without coconut milk?

Absolutely! Heavy cream makes a good substitute if you don’t need the soup to be dairy-free. For a lighter option, try unsweetened almond milk, though the soup won’t be quite as creamy.

My soup is too thick. How can I thin it out?

Simply add more vegetable or chicken stock, a little at a time, until you reach your desired consistency. Remember to adjust the seasoning after adding more liquid.

Final Thoughts

This Roasted Carrot Coconut Soup is one of those recipes that feels special enough for company but simple enough for everyday cooking. The combination of sweet roasted carrots with creamy coconut and zingy ginger creates a bowl of comfort that’s both familiar and exciting. I hope you’ll give this soup a try the next time you’re craving something warm, nourishing, and absolutely delicious!

Roasted Carrot Coconut Soup Recipe

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Author: Lisa
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Yield: 4 people 1x
Category: Soups
Method: Roasting
Cuisine: Fusion
Diet: Vegan

Print Recipe

Description

This Roasted Carrot Coconut Soup is a creamy and flavorful vegan soup that’s perfect for a cozy meal. Roasting the carrots brings out their natural sweetness, while coconut milk adds a rich, velvety texture. A hint of ginger and lime provides brightness, making this an easy, healthy dish to enjoy as a starter or light main course.

Instructions

Roast the Carrots: Preheat the oven to 425 degrees F. Spread the peeled and chopped carrots on a baking sheet, toss with olive oil, and season generously with salt and pepper. Roast for 20 to 25 minutes, until golden and caramelized, stirring once halfway through for even roasting.
Sauté Aromatics: While the carrots roast, heat coconut oil in a large stockpot over medium heat. Stir in diced onion, minced garlic and fresh ginger, seasoning with a big pinch of salt and pepper. Cook, stirring often, until the onions are soft and translucent, about 5 to 6 minutes. Keep the heat on low if carrots aren’t ready yet.
Add Roasted Carrots and Simmer: Once the carrots are roasted, transfer them to the stockpot. Add the vegetable or chicken stock and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes to allow the flavors to meld.
Blend the Soup: Turn off the heat, and carefully transfer the soup mixture to a blender in batches if necessary. Cover the blender lid with a towel and blend until completely smooth and creamy. Pour the pureed soup back into the pot.
Add Coconut Milk and Lime: Stir in the can of coconut milk and freshly squeezed lime juice. Warm the soup gently over low heat, stirring to combine. Adjust the seasoning with more salt and pepper to your taste.
Serve: Ladle the soup into bowls. Drizzle with extra coconut milk or cream if desired, and top with freshly sliced scallions for garnish. Serve hot and enjoy!

Notes

You can substitute chicken stock for vegetable stock if you do not need the soup to be vegan.
Roasting the carrots is essential for developing the soup’s rich, sweet flavor.
Be cautious when blending hot soup; work in batches and do not overfill the blender to avoid spills or burns.
For extra spice, add a pinch of red pepper flakes with the aromatics.
Store leftovers in the fridge for up to 4 days; the soup also freezes well.