Cream of Carrot Soup, Vegan and Easy

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.

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.

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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.

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

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FAQs

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