Ingredients
Roasted Carrots
- 2 pounds carrots, peeled and chopped into 1-inch pieces
- 2 tablespoons olive oil
- Kosher salt and pepper, to taste
Sautéed Aromatics
- 1 tablespoon coconut oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, chopped
Liquids & Seasoning
- 3 cups vegetable stock (or chicken stock)
- 1 (14 ounce) can coconut milk
- 1 lime, juiced
- Salt and pepper, to taste
Garnish
- 2 scallions, thinly sliced
- Coconut milk or cream, for drizzling
Instructions
- Roast the Carrots: Preheat your oven to 425°F (220°C). Place the peeled and chopped carrots on a baking sheet. Toss them evenly with olive oil, then sprinkle generously with kosher salt and freshly ground black pepper. Roast in the oven for 20 to 25 minutes until the carrots are golden and caramelized, bringing out their natural sweetness.
- Sauté Aromatics: While the carrots roast, heat the coconut oil in a large stock pot over medium heat until melted. Add the diced onion, minced garlic, and chopped ginger along with a big pinch of salt and pepper. Stir often and cook the mixture for 5 to 6 minutes until the onions become soft and translucent. If the carrots are still roasting, reduce the heat to low to keep the aromatics warm without browning.
- Simmer the Soup Base: When the carrots are done, transfer them carefully into the pot with the sautéed aromatics. Pour in the vegetable stock and increase the heat to bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently for 10 minutes to meld the flavors.
- Puree the Soup: Turn off the heat. Using a blender, carefully blend the soup in batches if necessary, covering the lid with a kitchen towel to prevent splatters. Blend until smooth and creamy. Pour the pureed soup back into the pot and return to low heat to keep warm.
- Finish with Coconut and Lime: Stir in the can of coconut milk and freshly squeezed lime juice. Heat the soup gently, stirring until warmed through, and season with additional salt and pepper to taste.
- Serve: Ladle the hot soup into bowls. Drizzle with a little extra coconut milk or cream for a rich finishing touch, and sprinkle with thinly sliced scallions for a fresh, bright garnish. Enjoy immediately.
Notes
- For a spicier kick, add a pinch of cayenne pepper or red chili flakes while sautéing the aromatics.
- This soup can easily be made vegan by using vegetable stock.
- Leftover soup stores well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- For a smoother texture, you can strain the blended soup before reheating.
- If you prefer a thinner consistency, add extra vegetable stock during blending.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: Fusion (American with Tropical influences)
- Diet: Low Lactose, Vegetarian, Gluten Free, Halal
