Satisfy your cravings for comfort food, and warm up with a bowl of my Roasted Carrot Soup with Coconut. It is nourishing, flavoursome and simple to prepare. Make a batch today for an easy lunch or dinner option.
Why we love this recipe:
The humble carrot makes a great base for soup, and I chose it for several reasons:
- They’re a great pantry staple to have on hand as they make the ideal snack. When you roast the carrots, you will find they get a slight caramel flavour. This works beautifully in the soup and many other recipes;
- Carrots contain vitamins, minerals, antioxidants and fibre;
- They provide the soup with an enticing colour;
This Roasted Carrot Soup is great to have on hand – I like to make a big batch and freeze for when I need a quick lunch or dinner, or am just too tired to cook!
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Carrots – the base of the soup, when roasted, offer a deeper flavour with a slightly caramelised taste.
Brown/yellow onions and garlic – indispensable as a flavour base in this soup.
Olive oil – just a small amount to roast the carrots and saute the onion. Coconut oil also works well.
Vegetable stock – you can make your own or use a commercial variety.
Coconut milk – adds a lovely creaminess and complements the spices nicely.
Ground cumin and coriander – adds warmth and flavour to the dish.
Sea salt and pepper – to taste
Step by Step Instructions:
- Roast your carrot pieces.
- Sweat your onions in a large saucepan.
- Add the carrots to the onion mixture, along with the spices and stock. Simmer for 5 minutes to allow the flavours to combine.
- Cook the vegetables until tender. Using an immersion blender or similar, blend until the soup is a smooth consistency. Check that the seasoning is to your liking.
Tips for Success and FAQs:
Make sure that the carrots are cooked before attempting to blend them. It will be impossible to blend it smoothly if they are slightly undercooked, and this will alter the texture of the soup.
You can use an immersion blender – I do. You will get a smoother, creamier texture if you use a blender. However, it is important to understand that blending hot liquids in a blender can be dangerous and could result in severe burns.
If you do use a blender for hot liquids, you must be careful. You will need to remove the central cap in the blender lid and then cover the lid with a folded tea towel to let the steam escape. Hold the lid on securely and blend on a low speed. This will allow steam to escape so that it doesn’t build up. Not doing this can pose a risk that soup may overflow out of the blender.
Make this Roasted Carrot Soup your own. The basic recipe is vegan and gluten-free and delicious as it is. However, if you do not have specific dietary restrictions you can tailor it to your own requirement.
If you would like a more creamy soup, drizzle some cream on top or dollop on some Greek yoghurt just before serving.
The soup will last for 3 days in the fridge.
Yes, soup is one of the best meals to make ahead because it freezes so well. Make a big batch and allow the soup to cool completely before storing in freezer-safe containers. The soup can be frozen for about 3 months. Be sure to label the container with the name and date – frozen objects can be difficult to identify.
Serve a warming bowl of Roasted Carrot Soup with Coconut alongside one of these for an even more hearty and satisfying meal:
- Easy Spelt Focaccia
- Gluten-free Olive and Rosemary Focaccia
- Gluten-free Zucchini Muffins
- Mixed Seed Crackers
More delicious recipes for you to try:
If you love soup as much as we do, be sure to give our other favourite recipes a try:
- Potato Soup
- Spiced Pumpkin and Sweet Potato Soup
- Cauliflower and Potato Soup
- Broccoli and Potato Soup
- Roasted Capsicum Soup with Basil Oil
- Or, check out our collection of Easy Soup Recipes here.
More recipes featuring carrots:
- Sweet and Sour Carrot Salad
- Roasted Carrot Hummus
- Broccoli Stem and Carrot Slaw
- Gluten-Free Carrot Cake
- Spicy Pickled Carrots
I hope you’ll enjoy this delicious Roasted Carrot Soup with Coconut – I would love to hear from you in the comments when you have tried it!
This post was originally published in April 2019. It has been updated with new photos and more information. The recipe remains the same.
Roasted Carrot Soup with Coconut
For Roasting the Carrots:
- 500 g (17.5 ounces) carrots – peeled and chopped
- 2 teaspoon extra virgin olive oil
For the Soup:
- 1 teaspoon olive oil
- 1 medium brown/yellow onion – roughly chopped
- 1 clove garlic – roughly chopped
- ½ teaspoon dried coriander/cilantro (or more to taste) See Note 1
- ½ teaspoon ground cumin (or more to taste) See Note 1
- 3 cups (750 ml) vegetable stock
- 1 cup (250 ml) coconut milk
- sea salt and black pepper – to taste
To Garnish: (optional)
- spring onions/scallions or chives
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results.
- Preheat your oven to 200 Degrees C (390 F).Chop carrots into small pieces (approximately 1 inch/2.5 cm).Place the carrots in a roasting dish with 2 teaspoons of oil and ½ teaspoon salt.
- Roast the carrots for approximately 35 minutes, or until they are tender.Remove from the oven and set aside.
- Add 1 teaspoon of oil to a saucepan over a medium heat.Roughly chop your onion and garlic. Add the onions and your garlic clove to the oil, and cook until the onion is translucent. Add your roasted carrots to the onion mixture, along with your spices and vegetable stock. Simmer for 5 minutes to allow the flavours to combine. Add in the coconut milk.
- With a hand mixer, or in a blender, puree the mixture until smooth. See Note 2.Reheat in the saucepan, season to taste with salt, and pepper. See Note 3.If the soup is too thick, add some additional vegetable stock.
- Serve with a garnish of spring onion/scallions or chives.
- Always check the freshness of your dried spices – if they have been in your pantry for a while, they may have lost their intensity. As such, you may need to add a little extra.
- If you do use a blender for hot liquids, you must be careful. You will need to remove the central cap in the blender lid and then cover the lid with a folded tea towel to let the steam escape. Hold the lid on securely and blend on a low speed. This will allow steam to escape so that it doesn’t build up. Not doing this can pose a risk that soup may overflow out of the blender.
- Adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour.
- Please note, the nutritional information is based on the recipe making approximately 5 cups. One cup is equal to 250ml. This does not include the garnish you serve with the recipe. The nutritional information is an estimate only.
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.