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Roasted Carrot Soup With Coconut Milk Recipe

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Woman in Real Life Carrot Coconut Soup (vegan, glutenfree)
Woman in Real Life Carrot Coconut Soup (vegan, glutenfree) from www.womaninreallife.com

Description

This roasted carrot soup with coconut milk recipe is perfect for those chilly evenings when you want something warm and comforting. The roasted carrots add a depth of flavor that can’t be achieved through boiling or steaming. The addition of coconut milk gives the soup a creamy and luxurious texture that is sure to satisfy your taste buds.

Prep Time

Preparation time for this recipe is approximately 15 minutes.

Cook Time

Cooking time for this recipe is approximately 45 minutes.

Ingredients

  • 2 lbs. carrots, peeled and chopped
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp. olive oil
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1/2 tsp. ground cinnamon
  • 4 cups vegetable broth
  • 1 can (14 oz.) coconut milk
  • Salt and pepper to taste

Equipment

  • Baking sheet
  • Large pot
  • Blender or immersion blender

Method

  1. Preheat your oven to 375°F.
  2. Place the chopped carrots and onion on a baking sheet. Drizzle with olive oil and sprinkle with cumin, coriander, and cinnamon. Toss to coat.
  3. Roast the vegetables in the preheated oven for 30-35 minutes or until tender and slightly caramelized.
  4. In a large pot, sauté the minced garlic in a little bit of olive oil until fragrant.
  5. Add the roasted vegetables to the pot and sauté for a few more minutes.
  6. Add the vegetable broth and bring to a simmer. Simmer for 10-15 minutes.
  7. Using an immersion blender or transferring the soup to a blender, blend the soup until smooth and creamy.
  8. Return the soup to the pot and stir in the coconut milk. Simmer for a few more minutes until heated through.
  9. Season with salt and pepper to taste.
  10. Serve hot and enjoy!

Notes

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. It can also be frozen for longer storage.

Nutrition Info

  • Calories: 225
  • Protein: 4g
  • Fat: 14g
  • Carbohydrates: 24g
  • Fiber: 6g
  • Sugar: 11g
  • Sodium: 600mg

Recipes FAQ

Can I use chicken broth instead of vegetable broth?

Yes, you can use chicken broth if you prefer. The vegetable broth gives the soup a more neutral flavor, but chicken broth will work just fine.

Can I use a regular blender instead of an immersion blender?

Yes, you can use a regular blender to blend the soup in batches. Just be careful when blending hot liquids, as they can expand and cause the blender lid to pop off.

Can I leave out the coconut milk?

Yes, you can leave out the coconut milk if you prefer. The soup will still be delicious, but it will have a thinner consistency and a slightly different flavor.

Recipe Tips

  • For a little bit of extra flavor, try adding a pinch of smoked paprika to the roasted vegetables.
  • If you don’t have an immersion blender, you can use a regular blender to blend the soup in batches.
  • If you like your soup with a little bit of texture, reserve some of the roasted vegetables and add them back in at the end.
  • If you find that the soup is too thick, you can add a little bit of water or broth to thin it out.

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