Roasted Carrot Coconut Soup
User Reviews
5
Roasted Carrot Coconut Soup
Description
Roasted Carrot Coconut Soup starts with carrots that are roasted until golden, bringing out their natural sweetness. Meanwhile, onions, garlic, and ginger gently sauté in coconut oil, laying a fragrant foundation for the soup. Once combined with vegetable stock and the roasted carrots, the mixture is simmered briefly before being pureed until smooth. The addition of coconut milk enriches the soup with a creamy consistency, while lime juice adds a hint of acidity to brighten the overall flavor.
The soup features the natural sweetness of roasted carrots complemented by the creamy, slightly exotic flavor of coconut milk and the zesty lift from fresh lime juice. It has a velvety texture achieved through blending and a warm, mellow taste from the ginger and garlic. Scallions provide a fresh touch when sprinkled on top, enhancing the dish’s aroma and presentation.
This soup is a balanced dish suitable for lunch or dinner, served warm. It pairs well with crusty bread or a simple side salad for a light yet satisfying meal. The roasted carrot's caramelized notes and the creamy coconut base offer comforting flavors without heaviness, making it a versatile option during cooler months or when a gentle, soothing soup is desired.
Ingredients
- 2 pounds carrot peeled and chopped into 1 inch pieces
- 2 tablespoons olive oil
- salt kosher salt
- black pepper kosher salt
- 1 tablespoons coconut oil
- 1 onion diced, sweet
- 4 garlic minced, cloves
- 1 tablespoon ginger chopped fresh
- 3 cups vegetable (or chicken stock)
- 1 coconut milk 14 ounce can
- 1 lime juiced
- 2 scallion thinly sliced, for topping
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.
User Reviews
Overall Rating
5
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