Roasted Carrot Soup With Ginger And Coconut Milk, Carrot Ginger Soup

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Roasted Carrot Soup With Ginger And Coconut Milk, Carrot Ginger Soup

4.75 from 4 votes

Servings: 4 people

Total Time: 55

Prep Time: 15

Cook Time: 40

Author: Debbie

Category: Appetizer, Soup

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Roasted Carrot Ginger Soup With Coconut Milk is a delicious creamy soup recipe made with simple ingredients. The carrot ginger soup is made with roasted carrots, fresh ginger, simple ingredients, and coconut milk. It’s the best, healthy, and vegan carrot soup made to a puree and for extra taste coconut milk or cream added. Check how to make creamy carrot soup with ginger and coconut milk

Ingredients

FOR ROASTED CARROTS

2 pounds 900 grams carrots (peeled)
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoon olive oil

FOR CARROT GINGER SOUP

1 tablespoon olive oil
1 medium yellow onion chopped
3 cloves garlic minced
2 tablespoons fresh ginger peeled and minced
4 cups vegetable broth / stock low-sodium
salt and ground black pepper according to taste
1 can 14 ounce coconut milk OR (1/2 cup heavy whipping cream for non vegan soup)

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Instructions

For carrot ginger soup with coconut milk, first preheat the oven to 400˚ F. On the baking sheet line up the parchment paper. Take the peeled carrots and cut them into ½ inch pieces.
Transfer the carrots into the bowl and toss them with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper, till they get well coated.
On the parchment paper, place the carrots in a single layer. Roast the carrots, flipping / turning them after 15 minutes. Roast for total 35 -40 minutes or till they get tender, slightly caramelized, and browned. Remove the carrots from the oven and get cooled slightly.
When carrots are getting roasted, take a large saucepan, place it on medium-low heat with 1 tablespoon olive oil. Add the onions with a pinch of salt and pepper. Stir occasionally till the onions get tender and translucent for about 7 – 8 minutes.
Add garlic and stir fry for another 30 seconds – 50 seconds, until aromatic.
On high heat, add vegetable broth/stock, and get it to a boil. Reduce heat to medium-low and further simmer for 5 minutes, till the ginger gets tender, stirring occasionally. Turn the heat off and let the broth/stock cool slightly.
After roasted carrots and the vegetable broth/stock both have cooled down, add the roasted carrots to the broth. Now pour this mixture into the blender and puree the soup (if necessary it can be pureed in batches).
Transfer pureed soup to the large saucepan and get it to simmer. On low heat add the coconut milk or whipping cream and stir. Adjust the salt and pepper according to your taste. Serve the carrot and ginger soup with a drizzle of coconut milk or cream.

Notes

coconut milk is used for a vegetarian or vegan soup
for soup thin consistency, add some water or stock/broth
water can be used instead of vegetable stock/broth

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