Roasted Carrot Soup with Coconut Cream is a vibrant, comforting dish that celebrates simple ingredients transformed through roasting and gentle simmering. Sweet carrots are oven-roasted until caramelized, bringing out their natural sugars and depth of flavor, then blended into a silky soup enriched with creamy coconut milk. The result is a beautifully smooth, lightly sweet, and warmly spiced soup that feels both nourishing and indulgent.

Why I Love This Recipe

I love this recipe because roasting the carrots adds incredible flavor without much effort. The coconut cream brings a subtle richness that balances the sweetness of the carrots, while warm spices make every spoonful comforting and satisfying.

Why This Is a Must-Try Dish

• Naturally creamy without dairy
• Simple, wholesome ingredients
• Packed with vitamins and antioxidants
• Perfect for meal prep
• Elegant enough for entertaining

Preparation & Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 40 minutes
• Total Time: 55 minutes

Servings, Calories, Course & Cuisine

• Servings: 4–6
• Calories: ~240 calories per serving
• Course: Soup / Starter
• Cuisine: Modern / International

Ingredients

• 1½ lb (700 g) carrots, peeled and chopped
• 1 medium onion, chopped
• 3 cloves garlic, peeled
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1 tsp ground cumin
• ½ tsp ground coriander
• 4 cups vegetable broth
• 1 cup coconut milk or coconut cream
• 1 tbsp fresh lemon juice
• Fresh cilantro or parsley, for garnish

Cooking Directions

1. Preheat oven to 400°F (200°C).
2. Toss carrots, onion, and garlic with olive oil, salt, and pepper.
3. Roast for 30 minutes until tender and caramelized.
4. Transfer roasted vegetables to a pot.
5. Add cumin, coriander, and vegetable broth.
6. Simmer for 10 minutes.
7. Blend until smooth using an immersion or blender.
8. Stir in coconut milk and lemon juice.
9. Adjust seasoning and heat gently before serving.

Step-by-Step Preparation Method

1. Prepare vegetables: Peel and chop carrots evenly.
2. Roast: Caramelize carrots for deeper flavor.
3. Simmer: Combine roasted vegetables with broth and spices.
4. Blend: Create a smooth, creamy texture.
5. Finish: Add coconut cream and lemon juice.
6. Season: Adjust salt and pepper to taste.

How to Serve

Serve the soup hot, drizzled with extra coconut cream and sprinkled with fresh herbs. Pair with crusty bread, garlic toast, or a light salad for a complete meal.

Recipe Tips

• Roast carrots until lightly browned for best flavor
• Use full-fat coconut milk for extra creaminess
• Blend in batches if using a standard blender
• Add broth gradually to control thickness
• Garnish with toasted seeds or nuts for texture

Variations (In Detail)

• Spicy Carrot Soup: Add chili flakes or cayenne
• Ginger Carrot Soup: Add fresh grated ginger
• Curried Carrot Soup: Stir in curry powder
• Carrot & Sweet Potato Soup: Add roasted sweet potato
• Herbed Carrot Soup: Add thyme or rosemary

Freezing & Storage

• Refrigerator: Store in airtight container for up to 4 days
• Freezing: Freeze for up to 2 months
• Reheating: Reheat gently on stovetop or microwave

Special Equipment Needed

• Baking sheet
• Large pot or saucepan
• Blender or immersion blender
• Measuring cups
• Ladle

Frequently Asked Questions

Q: Can I make this soup vegan?
A: Yes, it’s already vegan and dairy-free.

Q: Can I use light coconut milk?
A: Yes, but the soup will be less creamy.

Q: How do I thicken the soup?
A: Reduce broth or add extra carrots.

Q: Can I serve this cold?
A: Yes, it’s delicious chilled as well.

Conclusion

Roasted Carrot Soup with Coconut Cream is a beautiful blend of simplicity and depth, turning humble carrots into a luxurious, comforting soup. With its naturally creamy texture, warm spices, and vibrant color, this dish is nourishing, elegant, and incredibly satisfying. Whether enjoyed as a light lunch, cozy dinner, or impressive starter, it’s a recipe you’ll return to again and again.