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Creamy Roasted Carrot Ginger Soup Recipe Easy Homemade with Coconut Milk

creamy roasted carrot ginger soup - featured image
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A comforting and creamy soup featuring roasted carrots, fresh ginger, and coconut milk, perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 2 pounds (900g) carrots, peeled and chopped into chunks
  • 2 tablespoons fresh ginger, peeled and grated
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 4 cups (1 liter) vegetable broth
  • 1 cup (240 ml) full-fat canned coconut milk
  • 2 tablespoons olive oil
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon fresh lime juice (optional)
  • Fresh cilantro or parsley for garnish (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
  2. Peel and chop carrots into roughly 1-inch chunks. Toss with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
  3. Roast carrots for 25-30 minutes, stirring once halfway through, until tender and caramelized.
  4. While carrots roast, heat a large pot over medium heat. Add a splash of olive oil and sauté chopped onion until translucent and soft, about 5-7 minutes.
  5. Add minced garlic and grated ginger to the onions. Cook for another 2 minutes until fragrant.
  6. Add roasted carrots to the pot. Pour in 4 cups vegetable broth. Bring to a simmer and cook for 10 minutes.
  7. Remove pot from heat. Use an immersion blender to puree the soup until smooth and creamy. If using a countertop blender, blend in batches carefully.
  8. Stir in 1 cup coconut milk. Warm gently over low heat without boiling.
  9. Taste and adjust seasoning with salt, pepper, and optional lime juice.
  10. Ladle soup into bowls and garnish with chopped cilantro or parsley.

Notes

Keep an eye on the roasting carrots to avoid burning. Use fresh ginger for best flavor. When blending hot soup, blend in batches and vent the lid to avoid splatters. Roasted carrots can be prepared up to two days ahead and refrigerated. Avoid boiling after adding coconut milk to prevent separation.

Nutrition

Keywords: carrot soup, roasted carrot soup, ginger soup, coconut milk soup, creamy soup, vegan soup, gluten-free soup, easy soup recipe

Find it online: https://bitefuljoy.com/creamy-roasted-carrot-ginger-soup-recipe-easy-homemade-with-coconut-milk/