Why You’ll Love This Recipe
There’s something special about the combination of roasted vegetables and coconut milk in this soup. The roasting process brings out the natural sweetness in the carrots, which pairs wonderfully with the creamy coconut milk and the zing from the lime juice. The addition of red curry paste adds a subtle spice, making the soup warm and flavorful without being overwhelming. Plus, it’s vegan and easy to make, making it perfect for anyone looking for a healthy yet comforting meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1.5 pounds carrots, peeled and cut into 2″ pieces
- 6-8 cloves garlic, peeled
- 1 yellow onion, quartered
- 2 tablespoons oil (avocado oil recommended)
- Salt & pepper to taste
- 1 inch fresh ginger, peeled
- 4 cups broth (vegan chicken broth recommended)
- 2 tablespoons red curry paste
- 1 15-ounce can coconut milk
- 1 lime, juiced
- Chili crisp oil, parsley, and bread (optional, for serving)
Directions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Add the carrots, garlic, onion, oil, and a pinch of salt and pepper to the baking sheet. Toss to coat, then spread in an even layer.
- Roast the vegetables in the oven on the center rack for 30-40 minutes, or until the carrots are tender. Once done, remove from the oven and allow to cool for a couple of minutes.
- Transfer the roasted vegetables to a blender along with the ginger and broth. Blend until smooth.
- Pour the mixture into a stock pot over medium heat. Add the red curry paste and coconut milk, then simmer for 10 minutes or until heated through.
- Stir in lime juice to taste.
- Serve the soup hot, garnished with chili crisp oil, fresh parsley, and optionally toasted bread for dipping.
Servings and Timing
- Servings: 4
- Preparation time: 10 minutes
- Cooking time: 40 minutes
- Total time: 50 minutes
Variations
- Spicy Version: For more heat, increase the amount of red curry paste or add a pinch of cayenne pepper.
- Herb Flavors: Add fresh herbs like cilantro or thyme for a fragrant twist.
- Non-Vegan: If you’re not vegan, you can use regular chicken broth instead of vegan chicken broth, though it may alter the flavor slightly.
- Smooth Texture: If you prefer a thinner soup, add more broth or water to reach your desired consistency.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat the soup over medium heat on the stovetop, stirring occasionally. Add a little more broth or water if the soup has thickened too much.
FAQs
Can I freeze this soup?
Yes, you can freeze this soup! Allow it to cool completely, then store it in a freezer-safe container for up to 3 months. To reheat, thaw it overnight in the fridge and heat it on the stovetop.
Can I use a different type of broth?
Absolutely! While vegan chicken broth is recommended, you can substitute with vegetable broth or any broth of your choice.
Is this soup spicy?
The soup has a mild spice from the red curry paste, but it’s not overly spicy. You can adjust the level of heat by adding more curry paste or chili flakes.
Can I make this soup in advance?
Yes, this soup can be made in advance. Just store it in the fridge for up to 4 days, and it will taste just as delicious when reheated.
What can I serve with this soup?
This soup is great on its own, but you can serve it with toasted bread, crackers, or a side salad for a more substantial meal.
Can I make this soup without coconut milk?
If you’re not a fan of coconut milk, you can substitute with heavy cream or a non-dairy milk like almond milk for a slightly different flavor and texture.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Just ensure any bread you serve alongside is also gluten-free if needed.
Can I use pre-minced garlic?
While fresh garlic is preferred for the best flavor, you can use pre-minced garlic in a pinch. About 1 teaspoon of minced garlic equals one clove.
How can I make this soup richer in flavor?
To deepen the flavor, try roasting the vegetables a bit longer or adding a splash of soy sauce or tamari for umami.
Can I use baby carrots instead of regular carrots?
Yes, baby carrots work just fine for this recipe. Just ensure they’re cut into similar-sized pieces for even roasting.
Conclusion
This creamy roasted carrot soup is a simple yet flavorful dish that’s perfect for cozy nights at home. With its smooth, velvety texture and vibrant flavors, it’s sure to become a favorite in your soup rotation. Whether you’re serving it for lunch, dinner, or as an appetizer, it’s a comforting meal that’s sure to satisfy.
Print
Creamy Roasted Carrot Soup
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This creamy roasted carrot soup is a comforting and nourishing dish made with roasted carrots, garlic, ginger, and red curry paste. Coconut milk adds a velvety texture, while fresh lime juice and optional chili crisp oil bring an extra burst of flavor. This vegan soup is easy to make and perfect for chilly days.
Ingredients
- 1.5 pounds carrots, peeled and cut into 2” pieces
- 6–8 cloves garlic, peeled
- 1 yellow onion, quartered
- 2 tablespoons oil (avocado oil recommended)
- Salt & pepper to taste
- 1 inch fresh ginger, peeled
- 4 cups broth (vegan chicken broth recommended)
- 2 tablespoons red curry paste
- 1 15-ounce can coconut milk
- 1 lime, juiced
- Chili crisp oil, parsley, and bread (optional, for serving)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Add the carrots, garlic, onion, oil, salt, and pepper to the baking sheet. Toss to coat, then spread in an even layer.
- Roast for 30-40 minutes or until the carrots are tender. Remove from the oven and cool for a few minutes.
- Transfer roasted vegetables to a blender with ginger and broth. Blend until smooth.
- Pour into a stock pot over medium heat. Add red curry paste and coconut milk, simmer for 10 minutes.
- Stir in lime juice to taste.
- Serve hot with chili crisp oil, fresh parsley, and optionally toasted bread.
Notes
- For extra heat, increase red curry paste or add cayenne pepper.
- Fresh herbs like cilantro or thyme can be added for an aromatic twist.
- Use any broth of your choice for a non-vegan version.
- Adjust the soup’s thickness by adding more broth or water.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Mixing
- Cuisine: vegan
