Portions: 4 servings Calories: 121kcal |
Light, comforting, delicious, dairy-free, vegan, and easy, this cream of roasted carrot soup recipe with coconut milk, curry, and ginger has something to please everybody. It is the perfect dinner for lazy cold days.
By - Revised . Original Jan 2, 2017.
Cream of Roasted Carrot Soup [Step by Step].
Why we ❤️ it
- I love soups. There's something soothing and comforting about a bowl of hot soup, and this soup proves it.
- If you're looking for a simple vegetarian dish to start your dinner off on the right foot, this is the one.
- Another great thing about this creamy roasted carrot soup with coconut milk, curry, and ginger is that it's easy to make, and the ingredients are fairly easy to find-you probably already have them at home.
Cream of Roasted Carrot Soup [Step by Step]
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Utensils and tools
Ingredients
- 1 pound carrot
- 4 tablespoons olive oil, divided
- 1½ teaspoon salt, (or more, to taste), divided
- ½ teaspoon pepper, (freshly-cracked, or ground), (or more, to taste), divided
- 1 white onion, (medium), sliced
- ⅓ teaspoon nutmeg, (freshly-grated)
- 2 quarter vegetable broth
- 1 can coconut milk, [16 ounces]
- 1 tablespoon currry powder
- 1 tablespoon ginger powder
- Sprigs of cilantro, to garnish
Preparation
1. Roast carrots
Heat the oven to 300 ºF [150 ºC].If the carrots are small scrub and wash them clean with a vegetable brush. If they are not, peel them and cut them into strips.Place the carrots on a baking pan. Drizzle with a tablespoon of oil, a pinch of salt, and a pinch of pepper.Bake the carrots for 15-20 minutes, or until they are tender.
2. Cook onions
In the meantime, heat the remaining oil in a pan.Add the onions and cook over very low heat, stirring frequently until the onions turn translucent.
3. Blend
- Mix the onions, nutmeg, carrots, stock, coconut milk, curry powder, and ginger powder in the blender vase.Blend until they are dissolved completely.
4. Reheat
- Pour into a pot or large saucepan. Boil over medium heat until it has reduced to ¾ of the original volume.Season with salt and pepper to taste.
5. Serve
- Remove from the heat and serve garnished with cilantro leaves.
Top tips
- Version with dairy: I have also made this exact same recipe with a cup of heavy cream instead of coconut cream. It results in a very different taste and mouthfeel, so if you ever want to try that, I recommend it.The color of the soup will depend on the carrots you use.
- Pick carrots: If you can find them, buy them in an assortment of colors, and your soup will have a more vibrant color. There's also a bigger variety of nutrients depending on the color.
- Cooking carrots: Small carrots will cook in less time, so watch for those.
Serving suggestions
You may drizzle it with a bit more olive oil when served, and have some rustic bread or soft yeast rolls to serve with it. It needs no more for a great dinner.
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Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
Me gustan las recetas vegetarianas, me gusto mucho. Thanks!
Oh my god, those pictures are so sweet. I too love soups, specially now that it's so cold here in NJ.