Creamy Roasted Carrot Soup
This Creamy Roasted Carrot Soup is dairy-free and packed with veggies. A super simple vegan soup recipe that packs lots of flavor!
Equipment
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
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.
Nutrition
Calories: 223kcal | Carbohydrates: 16g | Protein: 5g | Fat: 17g