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 velvety smooth, so creamy, and loaded with flavor! It’s vegan, gluten-free, and super healthy!

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.

It’s vegan, gluten-free, healthy, so easy to make, and absolutely 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 – the MVP in today’s soup. Roasted carrots give a delicious sweet flavor and creamy texture.
Yellow Onion – give the soup a layer of caramel-y flavor.
Garlic – adds a subtle nutty flavor.
Coconut Oil – used to roast the veggies. If you don’t like coconut oil, olive oil will also work.
Vegetable Broth – a flavorful base for the soup. If you’re not vegan, feel free to use chicken broth instead.
Coconut Milk – use full-fat coconut milk for an ultra creamy texture.
Ground Ginger, Salt, and Pepper – a simple, earthy seasoning blend for the perfect amount of flavor.
Toasted Cashews, Cilantro, Green Onion, and Cayenne – for serving, if desired!

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 for 30-50 minutes, stirring every 10 minutes.
Place the roasted veggies in a high powered blender with 2 cups of veggie broth and ground ginger then blend until super smooth.
Pour that mixture 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 if preferred but I highly recommend roasting them.

The roasted carrots take on a deeper, caramelized flavor which is absolutely delicious for this soup!

Do you have to blend the soup?

You don’t have to but I highly recommend doing so. Blending the veggies with the broth makes the soup super velvety and creamy.

If you prefer a chunkier soup, place the roasted veggies directly in the stockpot with the rest of the ingredients or only blend a portion!

Pro tip

If you’re not blending your soup, keep in mind you’ll have to mince your garlic.

Variations

Add a protein. Try roasted chickpeas, shredded chicken, or crushed 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 to taste.

What to serve with roasted carrot soup

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

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 24 votes

This Roasted Carrot Soup is velvety smooth, so creamy, and loaded with flavor! It's vegan, gluten-free, and super healthy!

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