This Roasted Carrot & Ginger Soup with a Creamy Coconut Twist is the perfect combination of earthy sweetness, zesty warmth, and silky texture. Roasting the carrots brings out their natural sweetness, while fresh ginger adds a spicy kick. The creamy coconut milk ties everything together, creating a comforting and nutrient-packed soup that’s perfect for chilly evenings, meal prep, or as a light appetizer.
With minimal ingredients and a simple process, this vibrant soup is as easy to make as it is delicious.
Why You’ll Love This Recipe
- Rich and Creamy: The coconut milk gives the soup a luscious texture without dairy.
- Nutrient-Dense: Carrots are packed with beta-carotene and antioxidants, while ginger adds anti-inflammatory benefits.
- Easy to Make: With just a few ingredients and steps, this soup comes together in no time.
- Versatile: Perfect as a starter, side dish, or light meal paired with crusty bread.
Ingredients
For the Soup:
- 6 large carrots, peeled and chopped into 1-inch pieces
- 1 medium onion, roughly chopped
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional, for a smoky depth)
- Salt and pepper to taste
- 1 tablespoon fresh ginger, grated
- 3 cups vegetable broth
- 1 cup full-fat coconut milk (plus extra for garnish)
Optional Garnishes:
- Fresh cilantro or parsley, chopped
- Toasted coconut flakes
- Crusty bread or croutons
Ingredient Breakdown
Carrots
Roasting the carrots intensifies their natural sweetness, creating a rich base for the soup.
Ginger
Fresh ginger adds a spicy, zesty kick that complements the sweetness of the carrots.
Coconut Milk
Coconut milk makes the soup creamy and smooth while adding a subtle tropical flavor.
Instructions
Step 1: Roast the Vegetables
- Preheat your oven to 425°F (220°C).
- Spread the chopped carrots and onion on a baking sheet.
- Drizzle with olive oil, then sprinkle with cumin, smoked paprika (if using), salt, and pepper. Toss to coat evenly.
- Roast for 25-30 minutes, or until the carrots are tender and slightly caramelized.
Step 2: Blend the Soup
- Transfer the roasted vegetables to a blender or food processor. Add the grated ginger and 2 cups of vegetable broth.
- Blend until smooth, adding more broth as needed to reach your desired consistency.
Step 3: Simmer and Add Coconut Milk
- Pour the blended mixture into a large pot over medium heat.
- Stir in the coconut milk and simmer for 5-7 minutes, allowing the flavors to meld. Adjust seasoning with additional salt and pepper if needed.
Step 4: Serve
- Ladle the soup into bowls.
- Drizzle with a swirl of coconut milk and sprinkle with fresh cilantro or parsley for garnish.
- Serve warm with crusty bread or croutons on the side.
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Tips and Variations
- Make It Spicier: Add a pinch of cayenne pepper or red chili flakes for extra heat.
- Add Protein: Blend in cooked red lentils or top with roasted chickpeas for a heartier meal.
- Make It Oil-Free: Roast the carrots and onion with a splash of vegetable broth instead of olive oil.
- Use an Immersion Blender: For convenience, blend the soup directly in the pot with an immersion blender.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Nutritional Information (Per Serving – 1 Cup)
- Calories: 180
- Protein: 3g
- Carbohydrates: 20g
- Fat: 10g
- Fiber: 4g
- Vitamin A: 250% of the daily value
- Potassium: 15% of the daily value
This soup is a wholesome, comforting option that’s perfect for a nourishing meal.
Conclusion
This Roasted Carrot & Ginger Soup with a Creamy Coconut Twist is proof that simple ingredients can create something extraordinary. It’s rich, warming, and packed with flavor, making it a go-to recipe for cozy nights in.
Give it a try and let us know how you enjoyed it! Share your favorite additions or pairings in the comments below, and don’t forget to tag us on social media with your creamy creations.
Frequently Asked Questions
1. Can I use baby carrots instead of regular carrots?
Yes! Baby carrots work well and may require less roasting time.
2. Can I make this soup without coconut milk?
Absolutely. Substitute with unsweetened almond milk, cashew cream, or a splash of plant-based yogurt for creaminess.
3. Is this soup freezer-friendly?
Yes! Allow the soup to cool completely before transferring it to freezer-safe containers. Thaw overnight in the fridge and reheat on the stovetop.
4. What pairs well with this soup?
Serve it with a side of crusty bread, vegan grilled cheese, or a fresh green salad for a complete meal.
5. How can I adjust the thickness of the soup?
Add more vegetable broth for a thinner consistency or reduce the liquid for a thicker, creamier soup.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.