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Creamy Roasted Carrot Soup

This creamy roasted carrot soup is perfect for cool weather. It’s packed full of roasted carrots, onions, peppers, endive, 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 just a touch of 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, endive and onion. Then I threw in a little chicken stock, coconut milk and ginger for good measure. I was VERY happy in the way this soup came out. I could probably eat it daily if it wasn’t for the fact that I’m not the only one eating in my house.

Creamy Roasted Carrot Soup

This creamy roasted carrot soup is perfect for cool weather. It's packed full of roasted carrots, onions, peppers, endive, coconut milk and ginger.

Ingredients:

  • 1 pound carrots, chopped
  • 1 medium onion, chopped
  • 4 sweet bell peppers, chopped
  • 2 endive heads, sliced down the center
  • Olive oil
  • Kosher salt and pepper, to taste
  • 3/4 cup vegetable stock, divided
  • 1 can coconut milk
  • 2 teaspoons grated fresh grated ginger (feel free to add more if you are a ginger fan)

Directions:

Pre-heat oven to 425 degrees.

On a large rimmed baking sheet add chopped carrots, onion, pepper and endive. Drizzle in a little olive oil and add salt and pepper.

Roast for about 30 minutes until soft but not burnt.

In two batches puree vegetables in a food processor or high powered blender. Adding about 1/4 cup chicken 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 and grated ginger. Simmer on medium-low until soup is warmed through.