Roasted Carrot Soup with Coconut

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Roasted Carrot Soup with Coconut - It's Not Complicated Recipes #soup #souprecipes #vegan #vegetarian #easyrecipes #coconut

Sometimes, a warming bowl of soup is exactly what I crave. My Roasted Carrot Soup with Coconut is nourishing, flavoursome and simple to prepare.

Since commencing my food blogging journey, I have been delighted with the connections I have made.

I regularly communicate with bloggers worldwide, and although we haven’t met in person, I hold them very close to my heart. Does it Work? by Natalie is a blog I started to follow many months ago. Natalie is on a wellness journey and shares her findings, tips and tricks on her blog. Immediately, I felt a connection with Natalie, as we share many of the same values and beliefs.

Today I share with you my recipe for Roasted Carrot Soup with Coconut, which I have written for Natalie’s blog.

I chose the humble carrot as my star ingredient 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 also my Sweet and Sour Carrot Salad;
  • Carrots contain vitamins, minerals, antioxidants and fibre;
  • They provide the soup with an enticing colour;
  • It seems like an appropriate choice for this time of year, with Easter just around the corner!

Much like my Roasted Carrot Hummus, I begin the soup preparation by washing, peeling and chopping my carrots.

I roast the carrots with a little olive oil and a sprinkling of salt. Once they are cooked through, I remove them from the oven. I saute an onion and clove of garlic in a little oil. Once the onion is translucent, add the cooked carrot. Season the vegetables well, and add your spices. I top the vegetable and spice mixture with stock and bring to a simmer. Blend your mixture to a smooth consistency, and add the coconut milk. Warm through, and check that your seasoning is to your taste. Serve the soup with a garnish of spring onions or chives.

Roasted Carrot Soup with Coconut

Do you love soup as much as I do? If so, you simply must check out these recipes also:

I hope you will enjoy my Roasted Carrot Soup with Coconut – be sure to let me know in the comments below when you try it. And, remember to stop by to say hi to Natalie also!

Alex xx

5 from 46 votes
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Roasted Carrot Soup with Coconut

Roasted Carrot Soup with Coconut is a warming bowl of comfort food full of nutrition. Simple to make, and with a lovely flavour. 

Course Entree, Main Course, Soup, Starter
Cuisine International
Keyword carrot, carrot soup, coconut, delicious, easy, healthy, roasted carrot soup, simple, soup, vegan, vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Calories 212 kcal
Author Alexandra

Ingredients

  • 500 g carrots peeled and chopped
  • 3 tsp olive oil 2 tsp for roasted, 1 tsp for frying
  • 1 medium brown onion sliced into half moons
  • 1 clove garlic you can chop or leave whole
  • 1/4 tsp dried coriander
  • 1/2 tsp cumin
  • 2 1/2 cups vegetable stock
  • 1 cup coconut milk
  • sea salt and black pepper to taste

Garnish:

  • spring onions/scallions or chives optional

Instructions

  1. Preheat your oven to 200 Degrees C (390 F).

    Chop carrots into small pieces (approximately 1 inch/2.5 cm).

    Place in a roasting dish with 2 teaspoons of oil and 1/2 teaspoon of salt.

  2. Roast the carrots for approximately 35 minutes, or until they are tender.

    Remove from the oven and set aside.

  3. Add 1 teaspoon of oil to a saucepan.

    Chop your onion into half moons. Add the onions and your garlic clove to the oil, and cook until the onion is translucent. 

    Add your carrots to the onion mixture, along with your spices and vegetable stock.

  4. Blend your mixture to a smooth consistency. Add the coconut milk and check your seasoning.

    Serve with a garnish of spring onion/scallions or chives.

Recipe Notes

* The recipe serves 4 people as a starter or 2 generous main portions. If served with a toasted sandwich etc. it would easily serve 4 people for dinner.

* This soup freezes well – you can easily make a larger portion and freeze the extras.

* This soup is designed to be thick – if you prefer a thinner consistency, add more vegetable stock or some water.

* 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.

Nutrition Facts
Roasted Carrot Soup with Coconut
Amount Per Serving
Calories 212 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 11g69%
Sodium 682mg30%
Potassium 564mg16%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 8g9%
Protein 2g4%
Vitamin A 21195IU424%
Vitamin C 10.4mg13%
Calcium 58mg6%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Roasted Carrot Soup with Coconut
Vegan and Vegetarian Roasted Carrot Soup with Coconut - It's Not Complicated Recipes #soup #souprecipes #vegan #vegetarian #easyrecipes #coconut
Roasted Carrot Soup with Coconut - It's Not Complicated Recipes #soup #souprecipes #vegan #vegetarian #easyrecipes #coconut

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209 Comments on “Roasted Carrot Soup with Coconut”

  2. Pingback: Potato Soup - It's Not Complicated Recipes

  5. Pingback: Broccoli and Potato Soup - It's Not Complicated Recipes

    1. Reply

      Hi Emmy, I think that colour in food is very important, it immediately makes food look appetising. And yes, the soup is full of nutrients, you can feel it doing you good. 🙂

  7. Pingback: Roasted Capsicum Soup with Basil Oil - It's Not Complicated Recipes

  12. Reply

    5 stars
    I just love roasted carrots, betting I would love them in soup form too! This is a great recipe, delicious and full of flavor but so good for you!

    1. Reply

      Hi Mikayla, roasting vegetables really enhances their flavour, doesn’t it? They’re great in soup form too, please let me know if you make the soup. 🙂

  13. Reply

    5 stars
    I haven’t had carrot soup in ages. I love the fact you are using coconut milk, I love the flavor that adds to dishes.

    1. Reply

      Hi Bryony, roasting the carrots brings out their natural flavour and the coconut milk works well in the soup. Please let me know if you try it. 🙂

    1. Reply

      Hi Krysten, roasting the carrots brings out their natural flavour. I’m so pleased that you want to try the soup. Please let me know if you make it. 🙂

  17. Reply

    Love making homemade soups and this one looks delicious. I will substitute whole milk for coconut milk because this is what we drink.

  22. Reply

    5 stars
    We love carrots in our house (we gobble them up so fast they never last a day in the fridge). We are also big coconut anything fans so I’m super excited to try this recipe!

  26. Reply

    5 stars
    This sounds like a great option for comfort food/soup. Having the carrot as the star ingredient is great as most of us have carrots on hand regularly.

  27. Reply

    This looks so delicious that I think my kids may actually eat this! Thanks for recommending to us. I’m always looking for soething bright and tasty.

  28. Reply

    5 stars
    Carrots have to be my fav veg – cost effective and so versatile. This soup sounds like a perfect option for when it cools down here in Brisbane!!

    1. Reply

      Yes Kathy, the roasting does enhance their natural sweetness. I’m so pleased that you like the recipe, please let me know if you make it. 🙂

  35. Reply

    Your meals always look delicious, but whenever I try out the recipes, I cook something that’s one step away from becoming poison: LOL.
    What could be wrong with me?

  40. Reply

    5 stars
    It really is awesome how we connect with folks all over the world through the blogosphere! I’ve met a handful of folks in real life, but most I haven’t met (yet). However, I still feel connected to them as we make our way across the internet. Crazy stuff! This carrot soup recipe sounds fantastic! It’s a great way to use leftover carrots after I make carrot cake for Easter! Haha! 🙂

    1. Reply

      Hi David, I do agree, it really is a fantastic community. I love the feeling of our connectedness. Ha, yes, carrot cake for Easter, some for the soup and don’t forget the Bunny. Happy Easter David. 🙂

  43. Reply

    looks delicious! i love cream soups, it never fails. something sweet like carrot is always nice esp in spring when weather is ever changing

  44. Reply

    5 stars
    I bet this taste great, I’m not a fan of carrots but I’m trying to eat some every once in a while, for a healthier lifestyle.

  45. Reply

    I was looking for a carrot soup because I have problems with my eyes. I love soup and I know that the vitamins in the carrots help with eye health.

  47. Reply

    5 stars
    I love that you have made such a worthwhile connection with Natalie, I love that blogging can bring us new friends even if it is unconventionally. This carrot soup looks delicious, I love a bowl of hot steaming soup sometimes.

    1. Reply

      The blogging world is really a great community, I’m so pleased that I’ve made so many new friends. And thank you for your comment about the soup; it’s such a bright, cheerful soup. 🙂

  51. Reply

    5 stars
    I can almost tell what this roasted carrot soup tastes like with the bountiful ingredients. Coconut makes everything taste delicious and I doubt this would disappoint.

  55. Reply

    First of all the soup looks incredibly delicious and super yummy. Great recipe with such a marvelous twist on it that kids will surely love.

  59. Reply

    5 stars
    A bowl of soup and some scones are always perfect appetizers for me! Anyway, coconut must bring i some nice taste in the carrot soup, right?

  63. Reply

    5 stars
    This soup is amazing! Everyone in my family liked it even the picky toddlers! Great flavor and easy to make 🙂

  68. Reply

    5 stars
    I’m not usually a huge fan of soups but I dont think I could resist a roasted carrot and coconut one – it sounds incredible!!

  74. Reply

    5 stars
    The roasted carrot really gives this soup a very special unique and tasty flavor! Both my boyfriend and I loved it! Thank you Alex for this amazing recipe.

  75. Reply

    YUM YUM YUM! This looks fantastic and I would really love to try this, carrot and ginger are seriously two of my favorite things, and soup is pretty much every other meal for me!

  80. Reply

    Wow I’ve never actually thought that carrots and coconuts would ever mix! I’m in Ecuador right now and a lot of their salsas are carrot based though so maybe they’re on to something! I’ll have to try this myself.

    1. Reply

      Carrot based salsa sounds interesting Eli, I must do some research. The flavours work well together in this soup so I do hope that you enjoy it. 🙂

  82. Reply

    5 stars
    I am not a fan of carrots, it’s the only vegetable that I never eat. I don’t know if the coconut can change the taste of the carrots in this soup.

  83. Reply

    Oh my goodness, this looks like such a delicious recipe! With so many autumn parties coming up in the near future, this would be a great thing to make when either hosting your own, or being invited to someone else’s!

  85. Reply

    5 stars
    This looks like such a great soup for fall! It makes me think of sweaters, cool weather and relaxing by a fireplace. I love it. And easy too!

  86. Reply

    I love soup and carrots. Believe it or not, have never had a carrot based soup. This sounds delicious and a great way to incorporate my fewer ingredient meal prepping.

  98. Reply

    That’s so cool all the connections you have made since starting your journey. This soup really does look marvelous though. And something not too difficult to try. I will have to make it it at home sometime this fall. Sounds perfect for a nice cool day.

    1. Reply

      Thanks so much, David, the blogging community is a lovely place to meet people, they are so supportive. This soup would be ideal for fall. I do hope that you enjoy it. 🙂

  100. Reply

    I know this is meant to be a soup but if you leave a few thinly sliced roasted carrots with the puree, I’d probably eat it with rice.

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