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#ad This Roasted Carrot Soup is healthy, vegan, gluten free, and loaded with roasted carrots, onion, garlic, ginger, and coconut milk! showmetheyummy.com Made in partnership w/ @goyafoods #MeatlessMonday #GoyaCanDo #GoyaGives
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5 from 21 votes

Roasted Carrot Soup

This Roasted Carrot Soup is velvety smooth, so creamy, and loaded with flavor! It's vegan, gluten-free, and super healthy!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Lunch, Main, Side Dish, Soup
Cuisine: American
Keyword: coconut milk, healthy, vegan
Servings: 4 people
Calories: 337kcal
Scale

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

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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Nutrition

Calories: 337kcal | Carbohydrates: 22g | Protein: 1g | Fat: 28g | Saturated Fat: 24g | Sodium: 3765mg | Potassium: 128mg | Fiber: 1g | Sugar: 10g | Vitamin A: 2170IU | Vitamin C: 7.8mg | Calcium: 34mg | Iron: 0.6mg