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.

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.

Roasted Carrot Coconut Soup 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.

Ingredients

Units Scale

For Roasting Carrots

2 pounds carrots, peeled and chopped into 1 inch pieces
2 tablespoons olive oil
Kosher salt and pepper, to taste

For the Soup

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

For Serving

2 scallions, thinly sliced, for topping
Additional coconut milk or cream, for drizzling (optional)

Cook Mode Prevent your screen from going dark

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.

Nutrition

Serving Size: 1 1/2 cups
Calories: 230
Sugar: 9g
Sodium: 680mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 6g
Protein: 3g
Cholesterol: 0mg