This Roasted Carrot Soup recipe is creamy and made with coconut milk, garlic, onions, and ginger. It's vegan and made without dairy.
One of the many reasons I love soup is that it comes in all kinds of flavors and textures. No two soup recipes are the same and it's so easy to change up ingredients and techniques to create dishes that are delicious and unique. This Roasted Carrot Soup is one of those dishes.
I try my best to incorporate produce from my garden into the recipes on the blog and this soup is the perfect example of effort. It turns out that carrots are exceptionally adapted to the soil in our new garden because this year we had a bumper crop.
Carrots are one of those vegetables that you have to sort of wait around for - They usually aren't ready to harvest until late September or October. This means you get an entire season to sit around dreaming up tasty creations.
For the past month or so we've had a pot of soup or stew simmering away on the stove top and it almost always includes carrots.
Carrots are hearty, filling, healthy, and a little sweet - Total comfort food. And they make for truly excellent soup.
- How To Make Roasted Carrot Soup From Scratch
- Do I Need To Peel The Carrots First?
- Ingredients For Roasted Carrot Soup
- Roast The Vegetables In The Oven
- How To Puree The Carrot Soup
- Finish The Soup On Stove Top
- What To Serve With Carrot Ginger Soup
- How Long Does Carrot Soup Last?
- Can I Freeze Carrot Soup?
- Roasted Carrot Soup with Ginger (Vegan)
How To Make Roasted Carrot Soup From Scratch
Soup is an easy dish to whip up and this Roasted Carrot Soup is no exception. It's one of the easiest soup recipes I've ever made. A few simple ingredients, a roasting pan, and a soup pot will give you one of the creamiest and comforting soups out there.
This soup is all about the carrots - If you don't care for carrots then this probably isn't the dish for you. If you enjoy carrots then you're going to love it!
Do I Need To Peel The Carrots First?
It is not necessary to peel the carrots before adding them to this soup but I do recommend washing and/or scrubbing them first to remove any dirt.
Feel free to peel them if you prefer to do so.
- Wash and scrub 3 lbs. of carrots.
- Cut the carrots into large chunks. Cut the carrot into thirds and then cut the thirds into quarters or halves depending on the thickness of the carrot (the carrot chunks should be relatively the same size to ensure even cooking).
- Cut 1 large onion (any color) into large chunks.
- Peel 6 cloves of garlic and cut the cloves into halves.
Ingredients For Roasted Carrot Soup
You can create this soup with only a few ingredients - Most of which you probably have on hand.
Here's what you'll need to make it.
- 3 lbs. Carrots
- 1 large Onion
- 6 cloves Garlic
- 3 Tbsp. Olive oil (split)
- 4 ½ cups Vegetable Broth
- ½ cup Full-fat Coconut Milk
- 1 inch fresh grated Ginger Root
- 1 Tbsp. White Wine Vinegar
- ½ tsp. Kosher Salt (split)
- ½ tsp. Pepper (split)
You can use any variety of vinegar you like (do not use malt vinegar if you're gluten free as it contains gluten).
I personally like white wine vinegar because the flavor is mild and not quite as acidic as some varieties of vinegar.
Roast The Vegetables In The Oven
The thing that takes this soup over the top and gives it a characteristic flavor is roasting the vegetables in the oven.
Roasting the vegetables brings out their natural sweetness and caramelizes them a bit. Those caramelized edges provide EXCELLENT flavor!
- Heat the oven to 400 degrees Fahrenheit.
- Place the chopped carrots, onion chunks and garlic cloves on two separate baking sheets.
- Drizzle 1 ½ Tbsp. of olive oil over the vegetable on each baking sheet (3 Tbsp. total) and sprinkle ¼ tsp. kosher salt and pepper over each baking sheet (½ tsp. each of salt and pepper). Toss until completely coated.
- Place the baking sheets in the oven and roast for 45 minutes. Stir the vegetables around once during the cooking process to make sure they don't burn.
- Remove pan from oven when finished.
A Note About Cooking Times:
Cooking times may vary slightly. 45 minutes at 400 degrees Fahrenheit should be sufficient to soften and caramelize the vegetables but cooking times may be longer depending on the size of the vegetables.
The vegetables should be softened and easily pierced with a knife (but not mushy) when finished and the edges will be browned and caramelized.
The vegetables smell amazing as they roast in the oven! I roast vegetables all the time and these are some of the best-smelling veggies I've ever encountered.
How To Puree The Carrot Soup
The trademark of this Roasted Carrot Soup (and soups like it) is its characteristic creamy texture.
The texture comes from pureeing the roasted vegetables until smooth and from the coconut milk.
There are a few ways to break down the vegetables properly. The methods for pureeing this soup include:
- After removing the roasted vegetables from the oven transfer them to a cast iron Dutch Oven or heavy-bottomed soup pot.
- Add 4 cups vegetable broth and ½ cup coconut milk to the vegetables.
- Puree the vegetables and liquids using an immersion blender or a potato masher. Be sure to exercise caution when pureeing hot soup with an immersion blender, as it can splatter.
A Note About Pureeing The Soup:
- If using a blender transfer all of the ingredients (cooled slightly) over to the blender (being careful not to overfill it) and blend until pureed. This may need to be done in a few batches depending on the size of your blender. Once pureed transfer the soup back to the pan.
- If using an immersion blender the process may take a few minutes. Immersion blenders can be messy and take some time to achieve the correct consistency but work well. It is also important not to scrape the bottom of your soup pot with the blade of the immersion blender as it can damage the pan. Try to hold it above the surface of the pan to avoid scraping the bottom while blending.
- A potato masher works great but the soup may be a bit chunkier than if using a blender. Keep this in mind if you choose to go that route.
Finish The Soup On Stove Top
Once the mixture is pureed and has reached your desired level of creaminess it's time to heat the whole thing in the pot on the stove top.
- Place the Dutch Oven or soup pan on the stove top and heat it to medium-high. Stir all of the ingredients together until combined.
- Place the cover on the pot and cook until completely heated through.
- Grate 1 inch of fresh ginger into the soup using a microplane or small zester. (Grating the ginger will prevent large chunks of ginger in the soup and will keep it smooth).
- Add 1 Tbsp. of white wine vinegar to the soup and stir until combined.
- Feel free to add another ½ cup of vegetable broth or water to thin the soup out a bit if you'd like a thinner consistency.
What If I Can't Find Fresh Ginger?
If you can't find fresh ginger you can substitute ¼-1/2 tsp. of ginger powder (adjust to taste).
What To Serve With Carrot Ginger Soup
You wouldn't know to look at it but this soup is actually very filling! I tend to think that vegan dishes aren't particularly filling but this one along with a slice of bread left me very satisfied.
Looking for more healthy soups? Check out these recipes!
- Cannellini Bean Carrot Soup
- Chunky Vegetable Soup
- Lentil Chicken Sausage Soup
- Dairy Free Ham Potato Soup
- Slow Cooker Chicken Potato Soup
- Tuscan Vegetable Soup
- Turkey Rice Soup
- Crockpot Chicken Tortilla Soup
- Healthy Chicken Noodle Soup
How Long Does Carrot Soup Last?
This Roasted Carrot Soup lasts 3-4 days stored in an airtight container in the fridge.
Allow it to come down to room temperature before placing in the fridge for storage.
Can I Freeze Carrot Soup?
Soup makes a great freezer meal. Coconut milk and other creamy ingredients are tricky to freeze so if you do freeze it I recommend preparing it as directed but leave out the coconut milk. Add the coconut milk as you heat it right before serving.
How To Freeze
- Prepare the soup (leaving out the coconut milk) and allow to come to room temperature.
- Place the soup in labeled heavy-duty freezer bags or freezer-friendly containers and store up to 3 months in the freezer.
How To Thaw
- Place the frozen soup in the fridge for 24 hours to thaw.
- Heat on stove top along with a bit of vegetable broth or water. Add coconut milk at this time.
Love vegan soups? Check out these recipes!
- Thai Inspired Potato Corn Chowder
- Creamy Butternut Squash Soup
- Sweet Potato Kale Soup
- Harvest Vegetable Soup
- Curried Cauliflower Potato Soup
- Vegan Root Vegetable Soup
- Potato Cauliflower Leek Soup
Looking For More Healthy Soup Recipes? Don't Miss These!
Roasted Carrot Soup with Ginger (Vegan)
- Immersion Blender
Roast The Vegetables:
- Heat oven to 400 degrees.
- Peel 6 cloves of garlic and cut the cloves into halves or quarters.
- Cut 1 large onion (any color) into large chunks.
- Wash and peel (optional) 3 lbs. of carrots. Cut the carrots into chunks by cutting them into thirds and then cutting the thirds into halves or quarters depending on the thickness of the carrot. It's important that the carrots are all relatively the same size to ensure even cooking.
- Place the baking sheets in the oven and roast the vegetables for 45-50 minutes. Stir them once during the roasting process so the vegetables do not burn. The vegetables should be soft but not mushy and the edges caramelized.
- Remove the pans from the oven and allow to cool slightly.
Puree The Soup:
- Place the roasted vegetables in a Dutch Oven or heavy-bottomed soup pot. Add 4 cups vegetable broth and ½ cup full-fat coconut milk to the pot.The soup can be pureed using an immersion blender, a good quality blender, or a potato masher.It's important to puree the soup cooled slightly in case it splatters.
- If using an immersion blender puree the soup in the soup pot. The soup may splatter a bit so be careful when blending. Blend for a few minutes on medium speed until the soup reaches a mostly creamy consistency. It is also important not to scrape the bottom of your soup pot with the blade of the immersion blender as it can damage the pan. Try to hold it above the surface of the pan to avoid scraping the bottom while blending.If using a regular blender transfer the soup (cooled slightly) to the blender (being careful not to overfill it) and blend until pureed. This may need to be completed in batches depending on the size of your blender. Once pureed transfer back to the soup pot on the stove top.If using a potato masher mash the carrots and liquids in the soup pot for a few minutes until all of the ingredients are combined. A potato masher will not get the soup as creamy as a blender but should work just fine.
- Once the soup is pureed heat the Dutch Oven or soup pot to medium high and place the cover on top. Cook the soup until it is completely heated through and stir until combined.
- Grate a 1-inch portion of ginger into the soup using a microplane or small grater (you can substitute ¼ - ½ tsp. dried ginger) and 1 Tbsp. white wine vinegar. Stir until combined.
- Feel free to add another ½ cup vegetable broth or water to the soup to thin it out a bit. Stir until combined.
- Serve with fresh chopped herbs (optional).