Description
This Roasted Carrot Soup is ultra creamy and loaded with flavor! Roasting the carrots brings out their natural sweetness, creating a nutritious, vegan, and gluten-free soup with less than 10 ingredients.
Ingredients
Scale
- 2 pounds carrots (about 8–10 large), washed, peeled, and cut into 1/2 to 1-inch chunks
- 1/2 medium yellow onion, sliced
- 4 cloves garlic, peeled but left whole
- 2 tablespoons coconut oil, melted (or olive oil)
- 4 cups low-sodium vegetable broth, divided
- 1 teaspoon ground ginger
- 1 (13.5-ounce) can full-fat coconut milk (use full-fat for creamiest texture)
- Salt, to taste
- Black pepper, to taste
Optional Garnishes:
- Toasted cashews or pumpkin seeds
- Fresh cilantro
- Chopped green onions (scallions)
- Squeeze of fresh lime juice
- Pinch of cayenne pepper
Instructions
- Preheat Oven and Prepare Vegetables: Preheat oven to 350°F (175°C). Line a large baking sheet with a silicone mat or parchment paper. Prepare the vegetables: wash, peel, and cut carrots into chunks; slice the onion; peel the garlic cloves.
- Roast Vegetables: Place the prepared carrots, sliced onion, and whole garlic cloves onto the prepared baking sheet. Drizzle with the melted coconut oil. Season generously with salt and pepper. Toss to ensure vegetables are evenly coated. Spread the vegetables in a single layer.
- Roast: Roast in the preheated oven for 30-50 minutes, stirring every 10-15 minutes, until the carrots are fork-tender and lightly caramelized. Roasting time will vary depending on the size of the carrot chunks.
- Blend Soup: Place the roasted vegetables (carrots, onion, garlic) into a high-powered blender. Add 2 cups of the vegetable broth and the ground ginger. Blend until VERY smooth and creamy. You may need to work in batches depending on your blender size.
- Combine and Heat: Pour the blended mixture into a large stockpot or Dutch oven. Add the remaining 2 cups of vegetable broth and the can of coconut milk.
- Simmer: Bring the soup to a gentle simmer over medium heat, stirring occasionally. Do not boil vigorously.
- Season and Serve: Taste the soup and re-season with salt and pepper as needed. Ladle the soup into bowls. Garnish with toasted cashews, fresh cilantro, green onions, a squeeze of lime juice, and/or a pinch of cayenne pepper, if desired. Serve warm.
Notes
- Roasting: Roasting the vegetables deepens their flavor and brings out the natural sweetness of the carrots.
- Blender: A high-powered blender will yield the smoothest, creamiest soup. If using an immersion blender, blend directly in the pot after adding all the broth and coconut milk, being careful with the hot liquid.
- Coconut Milk: Full-fat canned coconut milk provides the creamiest texture. Light coconut milk can be used, but the soup will be less rich.
- Consistency: If the soup is thicker than you like, add more vegetable broth or water until you reach your desired consistency.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4-5 days. Reheat gently on the stovetop or in the microwave.