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Carrot and ginger soup

Roasted Carrot Ginger Soup with Coconut Milk

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


  • 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


  • 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.