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Roasted Carrot Coconut Soup Recipe

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4 from 23 reviews

This Roasted Carrot Coconut Soup is a velvety and flavorful dish that combines caramelized roasted carrots with creamy coconut milk and a hint of lime for brightness. Perfectly seasoned with ginger, garlic, and onions, this comforting soup is ideal for a cozy meal and serves 4 people.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Roasted Carrots

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

Sauté Base

  • 1 tablespoon coconut oil
  • 1 sweet onion, diced
  • 4 garlic cloves, minced
  • 1 tablespoon chopped fresh ginger

Broth and Finishing

  • 3 cups vegetable stock or chicken stock
  • 1 (14 ounce) can coconut milk
  • 1 lime, juiced
  • 2 scallions, thinly sliced, for topping

Instructions

  1. Roast the Carrots: Preheat your oven to 425°F (220°C). Spread the chopped carrots on a baking sheet and toss with olive oil, kosher salt, and pepper. Roast in the oven for 20 to 25 minutes until the carrots are caramelized and golden.
  2. Sauté Aromatics: While the carrots roast, heat coconut oil in a large stock pot over medium heat. Add diced onions, minced garlic, and chopped ginger, seasoning with salt and pepper. Cook, stirring frequently, until the onions soften and become translucent, about 5 to 6 minutes. Lower heat if carrots haven’t finished roasting.
  3. Simmer the Soup: Add the roasted carrots to the pot with the sautéed aromatics. Pour in the vegetable or chicken stock and bring the mixture to a boil. Reduce heat and let it simmer for 10 minutes to meld the flavors.
  4. Blend until Smooth: Turn off the heat and carefully transfer the soup mixture to a blender. Cover the blender with a towel to avoid splatters and blend until smooth and creamy. Pour the puréed soup back into the pot over low heat.
  5. Add Coconut Milk and Lime: Stir in the coconut milk and lime juice, warming the soup evenly over low heat. Taste and adjust seasoning with additional salt and pepper as needed.
  6. Serve: Ladle the soup into bowls and garnish with a drizzle of coconut milk or cream and thinly sliced scallions on top for a fresh, flavorful finish.

Notes

  • Roasting the carrots enhances their natural sweetness and adds depth to the soup.
  • Use vegetable stock to keep the soup vegetarian, or chicken stock for a non-vegetarian version.
  • Adjust the amount of ginger to taste for more or less spice.
  • For a thinner soup, add more stock when blending.
  • This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
  • For garnish, consider a few fresh herbs like cilantro or parsley in addition to scallions.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Roasting and Stovetop
  • Cuisine: Fusion, with influences from Southeast Asian flavors
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/roasted-carrot-coconut-soup-recipe/