ROASTED CARROT SOUP WITH COCONUT MILK

While most traditional carrot soups are too bland for my liking, this Roasted Carrot Soup with Coconut Milk is different. It’s sweet, creamy, and a little spicy. What makes it so special you may ask? Carrots are somewhat sweet, but when you roast them in the oven, it brings out the natural sweetness which takes the ordinary carrot soup to the next level. The other special ingredient is coconut milk. Using coconut milk is another alternative of cream, if you are trying to avoid dairy. It adds a wonderfully rich texture and flavor to the soup. I used chicken broth, but if you are a vegan or vegetarian, you know what to do, go with vegetable broth.

I tried to make it a few different ways and experimented with some different toppings but in the end, the “Asian” in me was saying to add Sriracha sauce on top. It gives the soup a little kick. Sriracha is not all that spicy, just a little hint of heat. But if you like heat, just add more. Serve by itself, with some toasted crusty bread or top with some chives, basil or other favorite herbs. You do you.

If you love coconut milk, I got a few recipes for you.

Butternut Squash and Cauliflower Coconut Curry

Thai Chicken Coconut Soup (Tom Kha Gai)

Coconut Rice

Lamb & Chickpea Curry

Thai Massaman Curry

Red Curry Chicken with Bamboo Shoots

Green Curry Chicken with Hearts of Palm

Let’s cook some food!

Preheat the oven to 425 ºF.

Toss carrots and 2 tablespoons olive oil and 1/2 teaspoon of salt and 1/4 teaspoon pepper. Arrange them in a single layer in a baking sheet.

Roast them in the oven until the edges are brown and tender, 30-35 minutes.

While the carrots are roasting, add 1 tablespoon olive oil in a Dutch oven or large soup pot over medium heat. Add the onion and 1/4 teaspoon of salt. Cook until the onion is translucent (about 4-5 minutes).

Add minced garlic and cumin. Cook about 30 seconds.

Add the vegetable or chicken broth.

Add the roasted carrots. Bring it to a boil, then reduce the heat to low.

Add coconut milk and let it simmer for 10-15 minutes.

Let the soup cool down for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. You can also use an immersion blender if you have one.

Blend until completely smooth. Taste to see if it needs more salt or pepper.

For heat, add some Sriracha sauce on top. Garnish with some chopped chives, green onions or other herbs.

That’s it! The Roasted Carrot Soup with Coconut Milk is ready. Hope you give it a try and let know how it goes, the recipe card and comment box are below.

ROASTED CARROT SOUP WITH COCONUT MILK

 

Save Print

Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

Author: Mink

Recipe type: Soup

Cuisine: Asian

Serves: 4-6

Ingredients

• 2 lbs. carrots, peeled, cut into 1-inch thick
• 3 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• ¼ teaspoon ground cumin
• 4 cups vegetable or chicken broth
• 1 can (13-14 oz.) coconut milk
• salt
• pepper
• Sriracha sauce
• chopped chives, green onions or other herbs to garnish

Instructions

1. Preheat the oven to 425 ºF.
2. Toss carrots and 2 tablespoons olive oil and ½ teaspoon of salt and ¼ teaspoon pepper. Arrange them in a single layer in a baking sheet.
3. Roast them in the oven until the edges are brown and tender, 30-35 minutes.
4. While the carrots are roasting, add 1 tablespoon olive oil in a Dutch oven or large soup pot over medium heat. Add the onion and ¼ teaspoon of salt. Cook until the onion is translucent (about 4-5 minutes).
5. Add minced garlic and cumin. Cook about 30 seconds.
6. Add in the vegetable or chicken broth.
7. Add the roasted carrots. Bring it to a boil, then reduce the heat to low. Add coconut milk and let it simmer for 10-15 minutes.
8. Let the soup cool down for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. You can also use an immersion blender. Blend until completely smooth. Taste to see if it needs more salt or pepper.
9. For heat, add some Sriracha sauce on top. Garnish with some chopped chives, green onions or other herbs. Enjoy!

3.5.3251