Simple Vegan Roasted Carrot Soup Recipe with Ginger, Coconut Milk, and Curry

Light, comforting, delicious, dairy-free, vegan, and easy, this roasted carrot soup recipe with coconut milk, curry and ginger has something to please everybody. It is the perfect dinner for lazy cold days.

Why I ❤️ it • Recipe • Ingredients • Preparation

Why I ❤️ it

Whenever things seem to be going in the wrong direction, I drown my sorrows in a bowl of soup. I love soups. There is something comforting, soothing, heart-warming in a bowl of warm soup.

Another great thing about this creamy roasted carrot soup with coconut milk, curry and ginger is that it is easy to make, and the ingredients are quite easy to find, and you probably already have it around.

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 pepper (freshly-cracked, or ground), (or more, to taste), divided
• 1 medium white onion, sliced
• ⅓ teaspoon nutmeg (freshly-grated)
• 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

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

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

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

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 keep an eye out for those.

Serving suggestions

You may drizzle it with a bit more olive oil when served, and have some rustic bread to serve with it. It needs no more.

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

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