Welcome to your kitchen! Today, we’re diving into a delightful bowl of Roasted Carrot Coconut Soup. After multiple attempts, I’ve discovered how the sweet, caramelized flavor of roasted carrots combines beautifully with creamy coconut milk. This satisfying soup is not just a treat for your taste buds, but it also fills your home with incredible aromas, welcoming anyone who’s nearby to come experience it. If you enjoy this recipe, you might also love my Maple Roasted Carrots.
About Roasted Carrot Coconut Soup
This Roasted Carrot Coconut Soup is a cozy, vibrant dish that’s great for any day, especially chilly evenings. Testing the recipe over several days, I noted how the caramelization process truly enhances the carrots’ natural sweetness, marrying perfectly with the creamy texture of coconut milk. This soup is not only budget-friendly but also a comforting favorite among friends and family.
- Quick prep and roasting mean you can enjoy it in under an hour.
- Budget-friendly, using simple ingredients that pack a lot of flavor.
- A family favorite with complementary flavors ideal for cozy meals.
- Carrots are rich in beta-carotene, offering nutritional benefits to the dish.
Key Ingredients & Their Roles
- Carrots: The main ingredient that caramelizes beautifully when roasted, giving the soup depth. Look for vibrant, firm carrots.
- Coconut Milk: Adds creaminess and a tropical note; you could substitute with almond milk for a lighter version.
- Sweet Onion: Infuses sweetness when sautéed, balancing the earthy flavors of the carrots.
- Fresh Ginger: Brings warmth and a spicy kick; feel free to substitute with ground ginger if needed.
How to Make Roasted Carrot Coconut Soup
- Preheat your oven to 425°F (220°C). Spread the carrots on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast them for 20 to 25 minutes until they’re golden and caramelized.
- While the carrots roast, heat coconut oil in a stock pot. Once melted, add the diced onions, minced garlic, and chopped ginger. Stir for about 5 to 6 minutes until the onions soften and turn translucent.
- Once the carrots are beautifully roasted, add them to the pot. Pour in the vegetable or chicken stock, bring to a boil, and then reduce to a simmer for 10 minutes to meld the flavors.
- Carefully transfer the soup mixture to a blender (cover with a towel to avoid splatter) and puree until smooth. Return the soup to the pot, stirring in coconut milk and lime juice until warmed through.
Pro Tips & Troubleshooting
- When roasting, ensure the carrots are spread out in a single layer for even caramelization.
- A common mistake is overcooking the garlic; watch it closely to avoid bitterness.
- For variations, try adding a few splashes of curry powder for a spicy twist or some fresh herbs for brightness.
- This recipe scales well; simply double or halve the ingredients as needed.
Storage & Make-Ahead Guide
This soup lasts in the fridge for about 4 days and can be frozen for up to 3 months. When reheating, use the stovetop or microwave, stirring until heated through. In my experience, the flavors develop even more after a day, making leftovers a treat!
Serving Suggestions
Serve this comforting soup alongside a fresh, crusty bread or a light salad to round out your meal. If you’re looking for more options, check out my Vegetable Soup and Baked Japanese Sweet Potatoes.
Frequently Asked Questions
- Can I use frozen carrots for this soup? Yes, frozen carrots can be used but may result in a slightly different texture.
- Is there a way to make this soup spicy? Absolutely! Consider adding a pinch of red pepper flakes or some chopped jalapeños.
- Can I make this soup vegan? This soup is already vegan due to the use of coconut milk, making it perfect for plant-based diets.
- Should I peel the carrots? Peeling is recommended for a smoother soup, but you can leave the skins on for an earthier flavor.
- What’s the best way to blend the soup? For safety, allow the soup to cool slightly before blending in batches, or use an immersion blender for ease.
Final Thoughts
Roasted Carrot Coconut Soup is one of those dishes that brings warmth to any table. I love enjoying it with a sprinkle of fresh herbs or a drizzle of extra coconut milk. I encourage you to experiment, find your favorite variations, and share your delightful results!
More Recipes You’ll Love
- Maple Roasted Carrots – a sweet counterpart that enhances the roasted flavors.
- Creamy Italian Meatball Soup – rich and creamy texture for a comforting meal.
- Country Harvest Root Vegetable Soup – another hearty soup option incorporating seasonal vegetables.
- Avgolemono Greek Lemon Chicken Soup – a bright and tangy option to contrast the sweetness.
- Kale and Roasted Vegetable Soup – a nutritious blend that complements the coconut flavors.
Roasted Carrot Coconut Soup
Ingredients
- 2 pounds carrots peeled and chopped into 1 inch pieces
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon coconut oil
- 1 sweet onion diced
- 4 cloves garlic minced
- 1 tablespoon fresh ginger chopped
- 3 cups vegetable stock or chicken stock
- 14 ounces coconut milk 1 can
- 1 lime juiced
- 2 scallions thinly sliced for topping
Instructions
- Preheat the oven to 425 degrees F. Place the carrots on a baking sheet and toss with the olive oil. Sprinkle all over with salt and pepper. Roast for 20 to 25 minutes, until golden and caramelized.
- While the carrots are roasting, heat the coconut oil in a stock pot. Once it melts, stir in the onions, garlic and ginger with a big pinch of salt and pepper. Cook, stirring often, until the onions soften, about 5 to 6 minutes. Turn the heat to low if the carrots are not done yet.
- Once the carrots are done roasting, add them to the pot. Add in the stock and bring the mixture to a boil. Reduce to a simmer and cook for 10 minutes.
- Turn off the heat and very carefully transfer the mixture to a blender. Cover the blender with a towel and blend until pureed.
- Pour the soup back into the pot and heat it over low heat. Stir in the coconut milk and the lime juice until warmed throughout.
- Serve with a drizzle of coconut milk and scallions on top.