Roasted Carrot Ginger Soup with Coconut Milk

This carrot soup with coconut milk is quick, ridiculously easy, and so delicious you won’t want to share… but don’t worry, it makes a big pot, so you will have leftovers!

The soup was inspired by a recipe I had seen in passing but was unable to find it when I needed it… so I cooked up my own version!

Roasted Carrot Ginger Soup with Coconut Milk

Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 10 1 cup servings

Ingredients
  

  • 2 pounds of carrots, cleaned and chopped
  • 1 medium to large onion, peeled and quartered
  • 3 garlic gloves, peeled
  • 1.5 inch hunk of ginger, peeled
  • 3 tablespoons  olive oil
  • 6 cups  chicken or vegetable broth 
  • 1, 14 oz can 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 carrots, onion, garlic, and ginger in a bowl, drizzle with olive oil to coat veggies evenly, then transfer to an aluminum foil-lined baking sheet 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 completely pureed.
  • 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.
Carrot, ginger, onion and garlic chopped and ready for the oven.
Carrot, ginger, onion and garlic chopped and ready for the oven.
Hunk of peeled ginger
Hunk of peeled ginger.
Carrot, ginger, onion and garlic roasted and ready for the blender.
Carrot, ginger, onion and garlic roasted and ready for the blender.
Shiloh taste-tested and approved! Roasted Carrot Ginger Soup with Coconut Milk
Shiloh taste-tested and approved!
Pro tip! I like to buy organic carrots for this recipe, so I can just give them a good rinse and chop! Who has time for peeling carrots? Also, want to minimize dishes? Place the veggies on the roasting tray and drizzle the olive oil straight on to the vegetables – since they are only roasting for 20 minutes you don’t have to worry too much about the veggies sticking!

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