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two bowl of soup, sitting on a white bench with a grey cloth, some chopped herbs and pieces of toasted bread on the side.

Roasted Carrot Soup with Coconut

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.
Course Main Course, Soup, Starter
Cuisine International
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Calories 212kcal
Author Alexandra


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


  • 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.


  1. 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.
  2. 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.
  3. Adjust the seasoning to your liking - we recommend using freshly ground black pepper and sea salt flakes for the best flavour.
  4. 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.


Calories: 212kcal | Carbohydrates: 19g | Protein: 3g | Fat: 16g | Saturated Fat: 11g | Sodium: 801mg | Potassium: 575mg | Fiber: 4g | Sugar: 9g | Calcium: 63mg | Iron: 3mg