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–+ servings
Carrot Soup

Creamy Carrot Soup That Warms the Soul Every Time

This creamy carrot soup is a delicious plant-based option that warms the soul, made with roasted carrots, ginger, and coconut milk.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Gluten-Free, Plant-Based
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 cups Carrots Fresh and firm, chopped into chunks
  • 2 tablespoons Olive Oil For roasting
  • 1 medium Yellow Onion Chopped finely
  • 3 cloves Garlic Minced
  • 1 tablespoon Fresh Ginger Grated
  • 4 cups Vegetable Broth Store-bought or homemade
Seasoning & Garnish
  • 1 teaspoon Salt Adjust to taste
  • 1/2 teaspoon Freshly Ground Black Pepper Adjust to taste
  • 1 teaspoon Ground Cumin Or substitute with coriander
  • 1 cup Coconut Milk Optional for creaminess
  • 1 tablespoon Fresh Thyme or Parsley For garnish

Equipment

  • Oven
  • Baking sheet
  • large pot
  • Immersion blender

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C).
  2. Toss the carrot chunks with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and golden brown.
  3. In a large pot, heat olive oil and sauté the chopped onion for about 5 minutes until translucent.
  4. Add minced garlic and grated ginger to the pot; cook for an additional 1-2 minutes until fragrant.
  5. Combine the roasted carrots with the sautéed aromatics and add vegetable broth. Simmer everything for about 10 minutes.
  6. Blend the soup until smooth and creamy using an immersion blender.
  7. Stir in coconut milk (if using), adjust seasoning with salt and pepper to taste.
  8. Ladle into bowls and garnish with fresh thyme or parsley before serving.

Nutrition

Serving: 1bowlCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 400mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 16800IUVitamin C: 10mgCalcium: 70mgIron: 1mg

Notes

For a silkier texture, use a high-speed blender. This soup can be stored in the fridge for up to 4 days or freeze for up to 3 months.

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