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
