Carrot Ginger Soup

5 from 54 votes

This vibrant and creamy vegan Carrot Ginger Soup is made with roasted carrots and coconut milk. It comes together quickly and easily and is perfectly spiced

Course Soup

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 265kcal

Author Yumna Jawad

Equipment

Ingredients

2 pounds carrots rough chopped
2 tablespoons olive oil divided
Salt and pepper to taste
1 medium onion diced
3 garlic cloves minced
1 tablespoon fresh ginger grated
1 teaspoon ground coriander
½ teaspoon turmeric
4 cups low sodium vegetable broth low sodium
1 can unsweetened coconut milk light fat
Cilantro for serving
Crusty bread for serving

Instructions

Preheat the oven to 425° F and line a large, rimmed baking sheet with parchment paper.
Place the carrots on the baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper, then toss to combine. Roast in the preheated oven until the carrots start to caramelize and become fork tender, about 25 to 30 minutes, tossing halfway through.
Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Cook the onions until soft and translucent, about 5 to 7 minutes.
Add the garlic, ginger, coriander and turmeric and cook until fragrant, about 30 seconds. Add the vegetable broth and turn the heat to low until the carrots are done roasting in the oven. Transfer the carrots to the pot (reserve a few for topping the soup) and puree with an immersion blender (or regular blender, in batches) to desired consistency.
Stir in light unsweetened coconut milk and serve topped with fresh cilantro an crusty bread, if desired.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge or in the freezer for up to 3 months.

Equipment: I love using my Cuisinart Smart Stick hand blender for blending soups. It's quick and easy and gets me the perfect consistency, without any chunks of vegetables leftover. And it's easier to transferring the soup in batches to a blender.

Nutrition