Roasted Carrot Soup

This Roasted Carrot Soup is so creamy and delicious, the kids will forget they’re eating vegetables! Organic carrots were on sale for a great price, so I stocked up. Then, we had so many carrots I wasn’t sure what to do with them. I love the taste of ginger with carrots and coconut milk makes everything delicious, so this soup came together pretty easily. This recipe makes quite a bit of soup and the leftovers are great too. The roasted carrot soup can also be frozen (freeze in individual size portions for fast lunches).

Start out by chopping about 3 pounds of carrots.  Sprinkle the carrots with a little olive oil and toss. Sprinkle with salt and pepper. Pop them into a cold oven and turn the heat to 425 degrees. In about 30 minutes they’ll be ready to incorporate into the soup.

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While the carrots are cooking, heat a large stock pot and add a couple tablespoons of olive oil. Chop 1 large onion and a clove of garlic – add these to the stock pot and saute until cooked through.

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Add about 1 Tablespoon of fresh grated ginger.

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Fresh ginger has so much flavor and it easy to use. I buy a small root and it lasts in the fridge for several weeks. I just grate off what I need and pop it back in the fridge.

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Next, stir in 4 cups of your favorite broth. We use a homemade broth that we keep in the freezer all the time. Heat the broth and keep on low until the carrots are done.

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The carrots are done when they are nice and soft, about 30 minutes.

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Add the carrots to the broth.

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Use your stick blender or batches in a regular blender to blend this smooth. Add a little more broth if it’s too thick to blend.

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To make this soup extra rich and creamy, stir in one can of unsweetened coconut milk.

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Heat through and serve.

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This Roasted Carrot Soup is delicious as is and you can also add toppings if you’d like. A sprinkle of cilantro and/or scallions is nice. If you’ve got meat-eaters in the family who like a little heartier soup, it would be easy to add some cooked chicken, sausage, or bacon to this soup. I love the flavor combinations of the sweet carrots, spicy ginger, and creamy coconut!

Roasted Carrot Soup
 
Easy carrot soup that is vegetarian friendly.
Author:
Ingredients
  • 3 pounds carrots, chopped
  • 1 large onion, chopped
  • 1 clove garlic
  • 4 cups broth (or more if you like it thinner)
  • 1 Tbsp. fresh grated ginger
  • 1 can unsweetened, first pressing coconut milk
  • olive oil (2-3 Tbsp)
  • salt and pepper
Instructions
  1. Place chopped carrots on a greased cookie sheet and drizzle with a little olive oil, salt, and pepper.
  2. Place in a cold oven and turn the heat to 425 degrees. Bake for about 30 minutes.
  3. While the carrots are roasting, heat a stock pot.
  4. Place a couple Tbsp. of olive oil in the pot and saute the garlic and onion.
  5. Add the ginger and stock. Heat through.
  6. Add the carrots and puree using a stick blender or blend in batches in a regular blender.
  7. Stir in the coconut milk. Heat through.
  8. Add salt and pepper to taste.