Roasted Carrot Coconut Soup.
This roasted carrot soup needs to find a spot in your meal rotation!
I love it for lunch or dinner, as a stand-alone meal or as a starter and it’s a great way to bridge the gap between some chilly days and the start of spring! It’s a great way to use up any carrots you may have left from the Easter bunny too.
Because seriously, this is one of my favorite spring soups.
It’s warm and comforting, yet light and refreshing at the same time. Perfect for this time of year.
If you have a copy of The Pretty Dish, then you’ve probably seen this before. I have a version of it in the book. Here, I’m being a little more high maintenance and roasting the carrots first. Gives it some of that extra caramely flavor that I just can’t resist!
This carrot soup my actually be my all-time favorite lunch soup. It is SUCH a great lunch recipe! You can prep it ahead of time and reheat it for lunch – it goes so well with a salad or with a sandwich. Heck, it’s even perfect with a slice or two of sourdough.
It’s a soup that doesn’t weigh you down either. It’s nourishing and satisfying, but won’t put you in a food coma for the rest of the day.
Absolutely love it!
It may be because Eddie wouldn’t be into the idea of carrot soup for dinner… but prepping a pot of this for lunch for myself and the kids is just ridiculously easy. And I feel good about it being one of the options we can share throughout the week.
Also! I can’t even stress how EASY it is.
Yes, we’re roasting the carrots first. But that’s just a matter of peeling, chopping and roasting while you start the rest of the soup. It doesn’t add too much time, but it does add a whole ton of flavor.
While the carrots roast, I saute onions, garlic and ginger (yum, yes) in coconut oil which brings a ton of lovely flavor. Add in the carrots, some stock, boil for a bit and then puree.
Then my favorite part – coconut milk! I love using coconut milk in soups. It makes them decadent and rich. And super satisfying.
Plus, the natural sweetness from the carrots is complemented by the coconut milk so well. It’s just a lovely combo!
I like to keep things savory though – add some scallions on top, maybe some croutons, an extra drizzle of coconut milk.
It’s simple, flavorful and can be paired with almost anything!
Roasted Carrot Soup
Roasted Carrot Coconut Soup
- 2 pounds carrots, peeled and chopped into 1 inch pieces
- 2 tablespoons olive oil
- kosher salt and pepper
- 1 tablespoons coconut oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- 1 tablespoon chopped fresh ginger
- 3 cups vegetable (or chicken stock)
- 1 (14 ounce) can coconut milk
- 1 lime, juiced
- 2 scallions, thinly sliced, for topping
- Preheat the oven to 425 degrees F. Place the carrots on a baking sheet and toss with the olive oil. Sprinkle all over with salt and pepper. Roast for 20 to 25 minutes, until golden and caramelized.
- While the carrots are roasting, heat the coconut oil in a stock pot. Once it melts, stir in the onions, garlic and ginger with a big pinch of salt and pepper. Cook, stirring often, until the onions soften, about 5 to 6 minutes. Turn the heat to low if the carrots are not done yet.
- Once the carrots are done roasting, add them to the pot. Add in the stock and bring the mixture to a boil. Reduce to a simmer and cook for 10 minutes. Turn off the heat and very carefully transfer the mixture to a blender. Cover the blender with a towel and blue until pureed. Pour the soup back into the pot and heat it over low heat.
- Stir in the coconut milk and the lime juice. Stir until the soup is warmed throughout. Taste and season with more salt and pepper as needed.
- Serve with a drizzle of coconut milk or cream, plus scallions on top.
Perfect for dipping!