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This creamy roasted carrot soup is perfect for cool weather. It’s packed with roasted carrots, onions, peppers, garlic, coconut milk, and ginger.
The weather is crisp, and the leaves are falling.
It’s official, it’s fall.
This is hands down my favorite time of the year. It’s cold enough to wear hoodies but still warm enough to wear flip-flops. Well, some people might disagree with my last statement. However, I think flip-flops can safely be worn until the first snowfall.
Agree? Disagree? What is your stance on flip-flop wearing?
I guess that is enough talk about flip-flops. Let’s talk soup.
This roasted carrot soup is sweet, filling, and has a ginger flavor. It’s a perfect weeknight meal and can be customized to use just about any vegetable that can be roasted. I used carrots, bell pepper, garlic and onion.
Then I threw in a little vegetable stock, coconut milk, and ginger. I was VERY happy with the way this soup came out. I could probably eat it daily if it weren’t for the fact that I’m not the only one eating in my house.
More carrot recipes
Roasted Carrot Soup
Ingredients
- 1 pound carrots, chopped
- 4 whole red bell peppers, cored and roughly chopped
- 2 cloves garlic
- 1 medium yellow onion, ends trimmed and roughly chopped
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup vegetable stock, divided
- 1 (13.5 ounce) can full fat coconut milk
- 1 tablespoon grated fresh ginger
- ½ teaspoon ground cumin
Instructions
- Preheat oven to 425 degrees F.
- On a large rimmed baking sheet pan, add chopped carrots, red bell peppers, garlic, and onion. Drizzle on olive oil, kosher salt, and black pepper. Toss to combine.
- Roast for 30 minutes or until soft but not burnt.
- In two batches, puree vegetables in a food processor or high-powered blender, adding 1/4 cup vegetable stock per batch. This will help loosen up the vegetables so they puree more easily.
- Add pureed vegetables to a large pot and add in remaining 1/4 cup vegetable stock, coconut milk, grated ginger, and cumin.
- Simmer on medium-low until soup is warmed through, and flavors are combined, about 10 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Roasted carrot soup – sounds delicious – would be so great with a brie and apple grilled cheese!
ooo I love carrot soup but never made it with roasted carrots before. sounds fanastic.