Roasted Carrot Soup Recipe

We almost made it through a whole winter, without a single soup recipe being posted on this blog. Strange, I know! That is why today I will be sharing my favorite roasted carrot soup recipe with you guys. Previous posts which included this homemade minestrone soup recipe, this roasted tomatoes soup recipe and this lentil soup recipe were instant hits. I have no doubts at all that, you’re going to love this one too.

There is probably more soup recipes than any other type of recipes in my rolodex. That collection has been built over the years and it keeps on growing. You can find many other versions of this recipe on the internet, with different ingredients but I prefer this one. It is one of the easier ones, with fewer ingredients. Plus the prep work is not too involved either. It should take you about 45 minutes to an hour in total to make this in your own kitchen.

Here’s What You’ll Need:

4 peeled carrots
3 halved onions
1 teaspoon fresh ginger paste
1 teaspoon turmeric paste
2 cups water
1 cup coconut milk
olive oil
salt
black pepper
medium pot
blender
baking sheet
aluminium foil
sharp knife
cutting board
mortar and pestle
fresh basil or chives (optional)

Step By Step Instructions

Step 1.

Preheat your oven to 400 degrees F.

Step 2.

Line your baking sheet with aluminium foil.

Step 3.

Lay down the carrots, onions and garlic on the prepared baking sheet.

Step 4.

Lightly season your vegetables with olive oil, salt and pepper.

Step 4.

Transfer the baking sheet to your oven and roast the vegetables for 25 to 30 minutes.

Step 5.

When roasted, transfer all the ingredients to the blender.

Step 6.

Add the ginger, tumeric as well as the water and blend until smooth.

Step 7.

Pour the blended mixture into the pot and add the coconut milk.

Step 9.

Simmer on medium heat for up to 10 minutes. Remember to stir every few minutes.

Step 10.

Voila! Your soup is ready to serve! 🙂

You can garnish with some fresh basil or chopped chives, but this is optional. I prefer to use a mortar and pestle to make fresh ginger and turmeric pastes for this recipe. Also when it comes to the coconut milk, you can substitute the coconut milk with greek yogurt or heavy cream. The heavy cream will usually gives you a thicker, richer looking soup. Mmmm, yummy! 🙂

You can watch the video below on Roasted Carrot Soup | One Pot Chef…