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 Goya Coconut Milk; salt and pepper to taste; toasted cashews, cilantro, green onion, and cayenne ( for garnish)

This Roasted Carrot Soup is healthy, vegan, gluten free, and loaded with roasted carrots, onion, garlic, ginger, and coconut milk! Easy and delicious!

Today’s post is sponsored by our friends at Goya Foods!

Something vegan, gluten free, healthy, easy, and delicious.

That’s what I need after the indulgent holiday weekend I just had.

Who’s with me?

Enter: Roasted Carrot Soup.

It’s vegan, gluten free, healthy, easy, and delicious. 😉

AND it just so happens to be Meatless Monday today . . . how perfect is that?!

One of the ways I stay healthy during the busy holiday season is by loading up on all the veggies.

I know. That can sound daunting.

BUT.

It doesn’t have to be.

A few easy ways to up the veggies in your diet:

Smoothies <– fruit, spinach, greek yogurt, liquid of choice. You can’t even TASTE the spinach.
Healthy Egg Muffin Cups <– lean protein + diced veggies. They’re delish. Promise. And can be made in advance.
Soups <– chunky chilis with loads of texture or velvety smooooooth soups.

Today, we’re going the velvety soup route, which is p.e.r.f.e.c.t. because as temperatures drop, all I want is a cozy bowl of (HEALTHY!) soup!

You’ll start by roasting the veggies – carrots, onion, and garlic – with a touch of coconut oil and salt/pepper <– don’t be shy with the s/p!

Once the carrots are fork tender, you’ll throw all the veggies into a high powered blender with some veggie broth and ground ginger. That’ll get all smooth and delicious, then you’ll pour the mixture into a large stockpot.

Stir in some more veggie broth and an ENTIRE can of Goya Coconut Milk. Bring it to a simmer, season to taste, and THAT’S how you do easy, healthy, and delicious Meatless Monday!

Do yourself a favor and use Goya Coconut Milk (full fat please and thank you), it makes this ultra, ultra creamy with just a hint of coconut flavor. Even with the full fat milk, a serving (1/4th of the ENTIRE recipe) comes in at less than 350 calories.

It’s magical.

PLUS, for every can of Goya Coconut Milk purchased in November and December, as a part of their “Can Do” initiative, Goya will donate products to Feeding America. The ‘Can Do’ campaign is part of Goya Gives, a national initiative committed to supporting local communities through social and environmental causes. By the end of the year, Goya will donate at least 600,000 pounds of food!

Soooo using their coconut milk makes this soup ULTRA creamy AND it supports a good cause?

Yes please!

This roasted carrot soup is subtly sweet and full of roasty carrots, a hint of ginger, creamy coconut . . .

Gimme a big ‘ol bowl, a pair of sweat pants, some good tv and I think it’s safe to call this is the best Monday ever.

Happy {Meatless} Monday, friends!

– Jennifer

Roasted Carrot Soup

5 from 12 votes

This Roasted Carrot Soup is healthy, vegan, gluten free, and loaded with roasted carrots, onion, garlic, ginger, and coconut milk! Easy and delicious!

Prep Time: 10 minutes

Cook Time: 40 minutes

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
▢ 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 Goya Coconut Milk
▢ salt and pepper to taste
▢ toasted cashews, cilantro, green onion, and cayenne for garnish

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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!

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

Thanks again to Goya Foods for sponsoring today’s post!