Today’s recipe is a lovely, thick, and flavorful coconut and roasted carrot soup. Not only is this a vegetarian and vegan friendly dish, but it is also very comforting and perfect for the cold seasons!
Like our roasted cauliflower soup, the coconut and roasted carrot soup is pretty thick, so don’t underestimate how filling it is! Unless you are serving it as main course, size your portions smaller than usual to avoid leftovers. That being said, a warm bun or a slice of your favorite bread would be the perfect little companion for this soup 😉
Keep in mind that you will need to blend the soup, so there are two things to remember. First, check that the carrots are soft before blending the soup: if not, let the soup simmer for a few more minutes. And second, you may want to let your soup cool down for a few minutes if you are using a stand blender.
The recipe calls for a small quantity of cayenne pepper, which adds a little zing to the soup. Of course, you can skip it if you don’t like or tolerate heat in your food, but we also don’t recommend adding much more than what is suggested, at least not without tasting first. As is, the soup recipe reaches a wonderful balance of sweetness and acidity rounded up with just a little bit of heat.
If you wish to make the soup a bit lighter, feel free to use light coconut milk! By the way, this is something that applies to pretty much every single recipe that calls for coconut milk, such as the Thai red curry with chickpeas and the red lentils and coconut soup. If you cannot find light coconut milk, use half or three quarters of a can of whole coconut milk and add a bit of water. Also, the recipe makes a thick, creamy soup, but feel free to add a bit more water to suit your preference.
Our suggestion is to garnish the coconut and roasted soup with roasted walnuts or cashews. The crunch that they add works great with the creaminess of the soup, creating a very satisfying texture.
Similar recipes
If you like the coconut and roasted carrot soup, you may also like the following recipes:
- Roasted cauliflower soup
- Hungarian mushroom soup
- Potato leek soup
- Creamy fennel and potato soup
Coconut and roasted carrot soup
Ingredients
- 1½ lb carrots
- 1 yellow onion
- 4 garlic cloves
- 1 can tomatoes
- 1 tsp salt
- 1 tsp ground cumin
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
- ½ tsp dried basil
- 1 can coconut milk
- roasted walnuts
- cilantro
Instructions
- Preheat your oven to 400 ℉ (200 ℃),
- Peel the carrots, onion and garlic. Cut the carrots lengthwise and into roughly ½ inch slices, and cut the onion into thin slices. Put everything in a bowl or directly on a baking pan, add the olive oil, salt, pepper, cumin and cayenne pepper, and toss everything until the vegetables are coated evenly. Distribute them evenly on the baking pan.
- Roast the vegetables for 25-30 minutes, turning them halfway.
- Place the roasted vegetables in a large pot, add the canned tomatoes, basil, and ½ a can of water. Simmer at medium heat for 15-20 minutes.
- Grab a spoon and check that the carrots are soft enough to blend. When they are, add the coconut milk to the soup and blend it. Add salt and pepper to taste. The soup is ready! Plate it and garnish it with roasted walnuts and some cilantro or parsley.