There’s something incredibly comforting about a warm bowl of Roasted Carrot Coconut Soup. The sweet, earthy flavors of caramelized carrots blend beautifully with the creamy notes of coconut milk. After multiple rounds of testing—each time experimenting with roasting times and blending techniques—I discovered the balance of flavors that really shine. This soup is not just delicious; it can be made ahead of time for easy lunches throughout the week. If you love cozy soups, check out my Sweet Potato Hash Browns for a perfect side!
About Roasted Carrot Coconut Soup
This Roasted Carrot Coconut Soup is a delightful culinary creation that combines simplicity and elegance. I first stumbled upon this dish while searching for ways to utilize a surplus of carrots. After several tests at different stages of ripeness and variations in blending times, I found that roasting enhances the natural sweetness of carrots, enriching the overall flavor. This soup not only fits snugly into a budget-friendly meal plan but also brings a vibrant splash of color and warmth, making it a perfect choice for chilly evenings.
- Benefit 1: Easy to prepare with minimal ingredients.
- Benefit 2: Cost-effective and can be made with pantry staples.
- Benefit 3: Family-friendly with flavors that appeal to everyone.
- Optional fact: Carrots are rich in beta-carotene, which is great for eye health.
Key Ingredients & Their Roles
- Carrots: Provide sweetness; roasting deepens flavor. Freshness matters!
- Olive Oil: Adds richness and helps with caramelization.
- Coconut Milk: Brings creaminess and tropical notes; full-fat enhances texture.
- Fresh Ginger: Offers a zesty kick; can substitute with ground ginger in a pinch.
How to Make Roasted Carrot Coconut Soup
- Preheat your oven to 425°F (220°C). Spread the chopped carrots on a baking sheet; drizzle with olive oil, and season with salt and pepper. Roast for 20 to 25 minutes until they are golden and slightly caramelized.
- While the carrots roast, melt coconut oil in a large stockpot over medium heat. Add diced onion, minced garlic, and chopped ginger. Cook until the onions are soft, about 5 to 6 minutes, stirring occasionally.
- When the carrots finish roasting, mix them into the pot with the softened onions, then add the stock. Bring this mixture to a boil, then reduce to a simmer for 10 minutes.
- Turn the heat off and carefully transfer the soup to a blender. Cover with a towel and blend until smooth. Return the pot to low heat, stir in coconut milk and lime juice, and warm through.
Pro Tips & Troubleshooting
- When prepping carrots, ensure they are evenly cut to guarantee consistent roasting time.
- If the soup tastes bland, a pinch of sugar or an extra squeeze of lime can brighten the flavors beautifully.
- You can swap vegetable stock for chicken stock for a heartier taste without losing the soup’s essence.
- This recipe easily scales; simply double the ingredients for a larger batch for meal prep.
Storage & Make-Ahead Guide
Store leftover Roasted Carrot Coconut Soup in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months. When reheating, use a stove or microwave and stir well to ensure even warming. From my experience, the flavors deepen even more after a day in the fridge.
Serving Suggestions
This soup pairs beautifully with a side of crusty bread or a light salad, like my Winter Salad. For a special occasion, consider a drizzle of basil oil or a sprinkle of nuts on top for extra texture.
Frequently Asked Questions
- Can I use frozen carrots for this soup? Yes, just be sure to thaw and drain any excess moisture before roasting.
- What can I substitute for coconut milk? Almond milk or cashew cream can work, but they will alter the flavor profile.
- How can I thicken the soup if it’s too thin? Blend in a few extra roasted carrots or add a cornstarch slurry while heating.
- Is this soup vegan? Absolutely! All ingredients are plant-based.
- Can I serve this cold? Yes, it’s also delicious as a chilled soup on warm days.
Final Thoughts
I find that the best way to enjoy Roasted Carrot Coconut Soup is topped with a sprinkle of crispy shallots for some crunch. It’s a wonderful dish to share with family and friends—perfect for any occasion. I’d love to hear how yours turns out, so please share your results!
More Recipes You’ll Love
- Pumpkin and Sweet Potato Soup – a delightful fall-inspired soup that pairs well with roasted carrots.
- Creamy Georgia Peach Soup – blends sweetness with a creamy texture, enhancing the coconut flavor.
- Creamy Vegan Cauliflower Soup – shares a similar creamy consistency for a smooth bowl experience.
I’ve been using the CAROTE 44-piece cookware set for my recipes, and it’s been amazing. The nonstick coating works beautifully, heats evenly on induction, and cleans up fast. The elegant design, sturdy handles, and included knives make it a complete, reliable kitchen upgrade.
Roasted Carrot Coconut Soup
Ingredients
- 2 pounds carrots peeled and chopped into 1 inch pieces
- 2 tablespoons olive oil
- kosher salt and pepper
- 1 tablespoons coconut oil
- 1 cup onion diced
- 4 cloves garlic minced
- 1 tablespoon ginger chopped fresh
- 3 cups vegetable stock or chicken stock
- 14 ounce coconut milk
- 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. Stir until the soup is warmed throughout. Taste and season with more salt and pepper as needed.
- Serve with a drizzle of coconut milk or cream, plus scallions on top.