Creamy Roasted Carrot Soup
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This Creamy Roasted Carrot Soup is dairy-free and packed with veggies. A super simple vegan soup recipe that packs lots of flavor!
This Creamy Roasted Carrot Soup is my new favorite thing! You might hear “carrot soup” and think it sounds kind of boring. But not the way we’re making it today! We are throwing in lots of fresh ginger for some brightness and red curry paste brings all the flavor. Coconut milk makes this super creamy. It is a simple veggie soup that has SO, MUCH, FLAVOR!
Step One: Roast the Veggies
The most time consuming part of prepping this soup is peeling the carrots…and that literally takes less than 5 minutes. So, you know this recipe is simple!
Peel and chop the carrots. Quarter a yellow onion. And peel some garlic cloves.
Add it all to a baking sheet with oil, salt & pepper and toss until everything is coated. Pop it in the oven for 30-40 minutes, or until the veggies are tender.
Step Two: Blend & Season
Once the veggies are done, let them cool for a couple of minutes – just so you don’t have an exploding blender incident.
Transfer the veggies to a standing blender with fresh ginger and broth. Blend until smooth and transfer to a stock pot over medium heat. Add the red curry paste and coconut milk. Simmer for 10 minutes, or until heated through. Add lime juice to taste and you are done!!
Step Three: Serve
You can serve this soup right away while it is hot. It is super tasty as-is, but I also like to top mine off with some chili crisp oil and fresh parsley – if you have some extra coconut milk laying around, you could also give it an extra drizzle on top.
I also LOVE to serve this with some toasted bread on the side for dipping. If you can get a good loaf of sourdough, drizzle each slice with some oil and toast them in a skillet. Perfection!
This soup is not only only veggie-packed, it is super cozy. Perfect for a cold night!
Tips & Tricks
Don’t be afraid of adding a healthy knob of ginger. It adds the BEST flavor to this soup!
Want to add some protein? Cube some tofu or open a can of chickpeas and add it to the soup in the last 10 minutes.
This soup can be frozen! Let it cool completely before transferring to freezer-safe containers.
Need more recipe inspo? Check these out:
Creamy Roasted Carrot Soup
Ingredients
- 1.5 pounds carrots peeled and cut in 2" pieces
- 6-8 cloves garlic peeled
- 1 yellow onion quartered
- 2 tablespoons oil I used avocado oil
- salt & pepper to taste
- 1 inch fresh ginger peeled
- 4 cups broth I used vegan chicken broth
- 2 tablespoons red curry paste
- 1 15-ounce can coconut milk
- 1 lime juiced
- chili crisp oil, parsley, bread optional, for serving
Equipment
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Add the carrots, garlic, onion, oil and a pinch of salt & pepper to the baking sheet. Toss to coat and spread in an even layer. Place in the oven (on the center rack) for 30-40 minutes, or until the carrots are tender. Remove and allow to cool for a couple of minutes.
- Transfer the veggies to a standing blender with the ginger and broth. Blend until smooth and transfer to a stock pot over medium heat. Add the curry paste and coconut milk. Simmer for 10 minutes, or until heated through. Add lime juice to taste.
- Serve hot with chili crisp oil & fresh parsley on top. I recommend toasted bread for dipping!
Video
Notes
- Don’t be afraid of adding a healthy knob of ginger. It adds the BEST flavor to this soup!
- Want to add some protein? Cube some tofu or open a can of chickpeas and add it to the soup in the last 10 minutes.
- This soup can be frozen! Let it cool completely before transferring to freezer-safe containers.
so tasty! i didn’t have fresh ginger and should’ve added more of the dry stuff i used. but so good!