This carrot soup with coconut milk is quick, ridiculously easy, and so delicious you won’t want to share it… but don’t worry, it makes a big pot so that you will have leftovers!
The soup was inspired by my girl’s favorite veggie and love of all things soup!
Roasted Carrot Ginger Soup with Coconut Milk
Ingredients
- 2 pounds of carrots, cleaned and chopped (2,1lb bags of baby carrots saves time!)
- 1 medium to large onion, peeled and quartered
- 3 garlic cloves, peeled
- 1.5 inch hunk of ginger, peeled
- 3 tablespoons olive oil
- 6 cups chicken or vegetable broth
- 1, 14 oz can of coconut milk
- 1 teaspoon turmeric
- 1/2 teaspoon pepper
- Optional: cilantro leaves, chopped
Instructions
- Preheat the oven to 400 degrees F (200 degrees C)
- Place prepped carrots, onion, garlic, and ginger on an aluminum foil-lined baking sheet, drizzle with olive oil, and roast for 20 minutes.
- In two batches, place the roasted carrot mixture in a high-power blender with the chicken or vegetable broth divided and blend until smooth.
- Pour pureed mixture into a pot over medium-high heat, add coconut milk, turmeric, and pepper then stir to combine; simmer for 10 minutes and serve. Garnish with cilantro.
Pro tip! Use baby carrots instead of whole carrots! Who has time for washing and peeling carrots these days?
Do you have a favorite soup recipe? Share it with us!
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