Name: Roasted Carrot Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 (2 lb) bag carrots (washed, peeled and cut into 1/2 - 1 in chunks); 1/2 yellow onion (sliced); 4 cloves garlic (peeled, but left whole); 2 tablespoons melted coconut oil; 4 cups vegetable broth (divided); 1 teaspoon ground ginger; 1 (13.5 oz) can coconut milk (full-fat for creamiest texture); salt and pepper to taste; toasted cashews, cilantro, green onion, lime juice, and/or cayenne ( for garnish)

This Roasted Carrot Soup is velvety smooth, ultra creamy, and loaded with flavor! It’s vegan, gluten-free, and absolutely delicious.

General
Ingredients
How to make
Get the recipe
Frequently Asked Questions
Do you have to roast?
Do you have to blend?
Variations
Pairing suggestions
How to store
Can this be frozen?
Nutrition information

I absolutely love soups because not only are they flavor bombs in a bowl but they are such a great way to pack veggies in…and this roasted carrot soup is no exception. This is like Spring’s version of butternut squash soup…and I can’t get enough.

It’s vegan, gluten-free, nutritious, and delicious!

Ingredients

This roasted carrot soup is subtly sweet from the carrots and onion, earthy from the ginger, and ultra-creamy thanks to full-fat coconut milk!

Carrots – peeled or un-peeled, the choice is yours, because we’re blending anyway. If you’re not peeling, be sure to really scrub them well. Baby carrots will also work.
Onion – yellow onion, white onion, red onion, or even shallots will work.
Garlic – use peeled, whole garlic. Garlic powder will work in a pinch.
Oil – I love using coconut oil for extra coconut flavor, but any oil such as olive oil or avocado oil will work as well.
Broth – use vegetable broth to keep this soup vegan. Chicken broth is also fine.
Coconut Milk – use canned full-fat coconut milk for an ultra creamy texture. Canned light coconut milk or canned coconut cream will also work.
Ground Ginger, Salt, and Pepper – omit the ginger if you’re not a fan. Fresh ginger may also be used.
Toasted Nuts (I used Cashews), Cilantro, Green Onion, Lime Juice, and/or Cayenne – for serving, if desired! I like the crunch from the nuts and freshness from the herbs.

How to make

This velvety smooth, ultra-flavorful soup takes just 10 minutes to prep!

Place carrots, onion, and garlic onto a baking sheet lined with a silicone mat, drizzle with melted coconut oil, then roast in the oven until tender.
Blend the roasted veggies in a high powered blender with broth and ginger.
Pour into a large stockpot and mix in additional broth and coconut milk. Bring to a simmer to thicken, season with salt and pepper, then serve and enjoy!

Do you have to roast the carrots?

Not necessarily. You can sauté or steam the carrots until tender if preferred but I highly recommend roasting them for extra flavor.

Do you have to blend the soup?

Yes. This soup was intended to be enjoyed smooth. Feel free to use a high powdered blender or an immersion blender.

Pro tip

Strain through a fine-mesh strainer for an even smoother consistency.

Variations

Add a protein. Garnish with roasted chickpeas or crumbled bacon.
Make it extra creamy. This soup is already creamy but if you prefer an even richer, creamier soup try stirring in a spoonful of plain non-dairy yogurt or, if not vegan, plain Greek yogurt.
Spice it up. Give your soup a kick of heat with a sprinkle of cayenne or red pepper flakes.
Make it curried. Give the soup an Indian-inspired twist by adding curry powder or red curry paste for a bit of Thai flair.

What to serve with roasted carrot soup

I love to serve this roasted carrot soup alongside other delicious recipes!

- Salads: Caesar Salad, Pear, Blue Cheese, Candied Pecan Salad
- Sandwiches: Vegan Chickpea Salad, Air Fryer Grilled Cheese, Ham and Cheese Croissant
- Bread: Cornbread, Rhodes Rolls, Garlic Bread

How to store

Leftover carrot soup will last in an airtight container in the fridge for 3-4 days.

To reheat, microwave or warm on the stove.

Can you freeze carrot soup?

You sure can! To freeze your soup, store it in an airtight container and keep it in the freezer for 4-6 months.

To reheat from frozen, thaw in the fridge then microwave or warm on the stove.

– Jennifer

Roasted Carrot Soup

5 from 25 votes

This Roasted Carrot Soup is ultra creamy and loaded with flavor! It's vegan, gluten-free, and nutritious! Less than 10 ingredients.

Prep Time: 10

Cook Time: 40

Yield: 4 people

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Ingredients

US Customary - Metric

▢ 1 (2 lb) bag carrots washed, peeled and cut into 1/2 - 1 in chunks
▢ ½ yellow onion sliced
▢ 4 cloves garlic peeled, but left whole
▢ 2 tablespoons melted coconut oil
▢ 4 cups vegetable broth divided
▢ 1 teaspoon ground ginger
▢ 1 (13.5 oz) can coconut milk full-fat for creamiest texture
▢ salt and pepper to taste
▢ toasted cashews, cilantro, green onion, lime juice, and/or cayenne for garnish

Instructions

Preheat oven to 350 degrees F and line a baking sheet with a silicone mat.
Place the carrots, onion, and garlic onto prepared baking sheet.
Drizzle with coconut oil and season with salt and pepper.
Toss to combine.
Roast in preheated oven for 30-50 minutes, or until the carrots are fork tender, stirring every 10 minutes.
Place roasted veggies into a high powered blender with 2 cups veggie broth and ginger.
Blend until VERY smooth.
Pour into a large stockpot and add in the additional 2 cups broth, and coconut milk.
Bring to a simmer, taste, and re-season with salt and pepper and serve!
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STORING

Room Temp:N/A

Refrigerator:3-4 Days

Freezer:4-6 Months

Reheat:If frozen, let thaw in fridge then microwave or heat on stove

*Storage times may vary based on temperature and conditions

Nutrition Information

Nutrition Facts

Roasted Carrot Soup

Amount Per Serving

Calories 337 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 24g150%

Sodium 3765mg164%

Potassium 128mg4%

Carbohydrates 22g7%

Fiber 1g4%

Sugar 10g11%

Protein 1g2%

Vitamin A 2170IU43%

Vitamin C 7.8mg9%

Calcium 34mg3%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: coconut milk, healthy, vegan