Creamy Roasted Carrot Soup
Sweet carrots roasted until caramelized, then blended with coconut milk, ginger, and warm spices into a silky, naturally sweet soup. Whole30 compliant, vegan, and deeply nourishing.
Ingredients
- 2 lbs carrots, peeled, cut into chunks
- 2 tbsp olive oil
- 1 yellow onion, roughly chopped
- 4 garlic cloves, peeled
- 1 inch fresh ginger, peeled, roughly chopped
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 4 cups compliant vegetable broth (no added sugar)
- 1 cup full-fat coconut milk
- 1 tsp salt
- 1/4 tsp black pepper, freshly ground
- 1/4 cup fresh cilantro or parsley, roughly chopped
Instructions
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1
Preheat oven to 425°F (220°C). Toss 2 lbs peeled, cut into chunks carrots, 1 roughly chopped yellow onion, and 4 peeled garlic cloves with 2 tbsp olive oil and a pinch of salt on a large baking sheet.
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2
Roast for 25-30 minutes, stirring once halfway, until carrots are tender and caramelized at the edges.
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3
Transfer the roasted vegetables to a blender. Add 1 inch peeled, roughly chopped fresh ginger, 1/2 tsp ground cumin, 1/2 tsp ground coriander, half the 4 cups compliant vegetable broth (no added sugar), and 1 cup full-fat coconut milk.
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4
Blend on high until completely smooth, about 1-2 minutes. Hold the blender lid down with a folded towel to prevent steam from popping it.
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5
Pour the blended soup into a pot over medium heat. Stir in the remaining broth to reach your desired consistency. Season with 1 tsp salt and 1/4 tsp freshly ground black pepper.
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6
Heat through for 5 minutes, then ladle into bowls and garnish with 1/4 cup roughly chopped fresh cilantro or parsley and a swirl of extra coconut milk if desired.