Roasted Carrot Coconut Soup
User Reviews
5.0
300 reviews
Excellent
Roasted Carrot Coconut Soup
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This roasted carrot soup is loaded with caramelized carrot flavor and coconut milk. It's perfect to make ahead of time for lunches!
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Ingredients
- 2 pounds carrots, peeled and chopped into 1 inch pieces
- 2 tablespoons olive oil
- kosher salt and pepper
- 1 tablespoons coconut oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- 1 tablespoon chopped fresh ginger
- 3 cups vegetable (or chicken stock)
- 1 (14 ounce) can coconut milk
- 1 lime, juiced
- 2 scallions, thinly sliced, for topping
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Instructions
- Preheat the oven to 425 degrees F. Place the carrots on a baking sheet and toss with the olive oil. Sprinkle all over with salt and pepper. Roast for 20 to 25 minutes, until golden and caramelized.
- While the carrots are roasting, heat the coconut oil in a stock pot. Once it melts, stir in the onions, garlic and ginger with a big pinch of salt and pepper. Cook, stirring often, until the onions soften, about 5 to 6 minutes. Turn the heat to low if the carrots are not done yet.
- Once the carrots are done roasting, add them to the pot. Add in the stock and bring the mixture to a boil. Reduce to a simmer and cook for 10 minutes. Turn off the heat and very carefully transfer the mixture to a blender. Cover the blender with a towel and blue until pureed. Pour the soup back into the pot and heat it over low heat.
- Stir in the coconut milk and the lime juice. Stir until the soup is warmed throughout. Taste and season with more salt and pepper as needed.
- Serve with a drizzle of coconut milk or cream, plus scallions on top.
Genuine Reviews
User Reviews
Overall Rating
5.0
300 reviews
Excellent
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