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Roasted Carrot Coconut Soup

This roasted carrot soup is loaded with caramelized carrot flavor and coconut milk. It's perfect to make ahead of time for lunches!
5 from 11 votes
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  • 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.

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