Portions: 4 servings Calories: 121kcal |
Light, comforting, delicious, dairy-free, vegan, and easy, this cream of roasted carrot soup recipe with coconut milk, curry, and ginger has something to please everybody. It is the perfect dinner for lazy cold days.
By - Last revised . Published Jan 2, 2017.
Why I ❤️ it Recipe Ingredients Preparation
Roasted carrot soup.
Why I ❤️ it
Whenever things seem to go wrong, I drown my sorrows in a bowl of soup. There is something so comforting, soothing, and heart-warming in a bowl of steamy soup.
Another great thing about this creamy roasted carrot soup made with coconut milk, curry, and ginger is that it is easy to make, the ingredients are pretty easy to find, and you probably already have it around. It's one of my favorite soup recipes.
Cream of roasted carrot soup recipe
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Utensils and tools
- Baking sheet
- Medium soup pot
- Immersion blender (or regular blender)
Ingredients
- 1 pound carrot, [0.48 kg], see tips below
- 4 tablespoons olive oil, divided
- 1½ teaspoon salt (or more, to taste), divided
- ½ teaspoon freshly-cracked black pepper (or more, to taste), divided
- 1 medium white onion, sliced
- ⅓ teaspoon freshly grated nutmeg
- 1 ½ quart vegetable stock, [1½ liter], low-salt, or homemade vegetable broth
- 1 can [16 ounces] of coconut milk
- 1 tablespoon of curry powder
- 1 tablespoon of ginger powder (or ½ tablespoon of grated fresh ginger)
- A few sprigs of cilantro to garnish
Preparation
Before starting, please make sure you have all the ingredients and utensils ready.
Step 1: Prepare
Heat the oven to 300 ºF [150 ºC].
If the carrots are small scrub and wash them clean with a vegetable brush. If they are not, peel them and cut them into strips.
Step 2: Roast carrots
Place the carrots on a baking pan. Drizzle with a tablespoon of oil, a pinch of salt, and a pinch of pepper.
Bake the carrots for 15-20 minutes, or until they are tender.
Step 3: Cook onions
In the meantime, heat the remaining oil in a pan.
Add the onions and cook over very low heat, frequently stirring until the onions turn translucent.
Step 4: Boil
Mix the onions, nutmeg, carrots, stock, coconut milk, curry powder, and ginger powder in the blender vase. Blend until they are dissolved completely.
Pour into a pot or large saucepan. Boil over medium heat until it has reduced to ¾ of the original volume. Season with salt and pepper to taste, remove from the heat and serve garnished with cilantro leaves.
Variations
I have also made this exact same recipe with a cup of heavy cream instead of coconut cream. It results in a very different taste and mouthfeel, so if you ever want to try that, I recommend it.
Top tips
- The color of the soup will depend on the carrots you use. If you can find them, buy them in an assortment of colors, and your soup will have a more vibrant color. There's also a bigger variety of nutrients depending on the color.
- Small carrots will cook in less time, so watch for those.
Serving suggestions
You may drizzle it with a bit more olive oil when served, and have some rustic bread or soft yeast rolls to serve with it. It needs no more for a great dinner.
Nutritional information
Calories: 121kcal - Carbohydrates: 9g - Protein: 1g - Fat: 10g - Saturated Fat: 1g - Sodium: 634mg - Potassium: 269mg - Fiber: 2g - Sugar: 4g - Vitamin A: 12630IU - Vitamin C: 5.9mg - Calcium: 29mg - Iron: 0.3mg
FAQs
How to make roasted carrot soup?
To make roasted carrot soup, the carrots are roasted in the oven, then mixed with some broth or liquid, seasonings, and herbs, and blended.
Calories in roasted carrot?
Roasted carrots alone (with no other ingredient) have 41 calories per 100 grams of raw carrots.
Print card
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Vegan Cream of Roasted Carrots
Ingredients
- 1 pound carrot
- 4 tablespoons olive oil divided
- 1½ teaspoon salt (or more, to taste), divided
- ½ teaspoon pepper (freshly-cracked, or ground), (or more, to taste), divided
- 1 white onion (medium), sliced
- ⅓ teaspoon nutmeg (freshly-grated)
- 2 quarter vegetable broth
- 1 can of coconut milk [16 ounces]
- 1 tablespoon of currry powder
- 1 tablespoon of ginger powder
- Sprigs of cilantro to garnish
Instructions
Step 1: Prepare
- Heat the oven to 300 ºF [150 ºC].If the carrots are small scrub and wash them clean with a vegetable brush. If they are not, peel them and cut them into strips.
Step 2: Roast carrots
- Place the carrots on a baking pan. Drizzle with a tablespoon of oil, a pinch of salt, and a pinch of pepper.Bake the carrots for 15-20 minutes, or until they are tender.
Step 3: Cook onions
- In the meantime, heat the remaining oil in a pan.Add the onions and cook over very low heat, stirring frequently until the onions turn translucent.
Step 4: Boil
- Mix the onions, nutmeg, carrots, stock, coconut milk, curry powder, and ginger powder in the blender vase. Blend until they are dissolved completely.Pour into a pot or large saucepan. Boil over medium heat until it has reduced to ¾ of the original volume. Season with salt and pepper to taste, remove from the heat and serve garnished with cilantro leaves.
Cook's notes
Nutrition
By , published Jan 2, 2017 on Tia Clara
Amelia
Me gustan las recetas vegetarianas, me gusto mucho. Thanks!
Mayra
Oh my god, those pictures are so sweet. I too love soups, specially now that it's so cold here in NJ.