This roasted carrot soup deserves a regular spot in your meal rotation.
I enjoy it for lunch or dinner, either as a light main or an elegant starter. It’s a great transitional dish for chilly days moving into spring and an easy way to use up leftover carrots.
Warm and comforting yet bright and fresh, this is one of my favorite spring soups. Roasting the carrots first adds a caramelized depth that I can’t resist.
If you own a copy of The Pretty Dish, you may have seen a version of this recipe there. Here I take the extra step of roasting the carrots before they go into the pot, which builds flavor without making the process complicated.
This might be my all-time favorite lunch soup. It’s easy to prep ahead and reheat, and pairs beautifully with a simple salad, a sandwich, or slices of sourdough. It’s nourishing and satisfying without feeling heavy.
Absolutely love it!
I often make a pot for the kids and myself — it reheats well during the week and everyone enjoys it. The method is straightforward: peel and chop the carrots, roast them while you begin the rest of the soup, and finish by pureeing and adding coconut milk.
While the carrots roast, sauté onions, garlic and ginger in coconut oil for a fragrant base. Add the roasted carrots and stock, simmer briefly, then puree until silky smooth. Stir in coconut milk for a rich, creamy finish—the natural sweetness of the carrots pairs wonderfully with the coconut.
I keep the toppings savory: thinly sliced scallions, a few croutons, and an extra drizzle of coconut milk or cream make a nice finishing touch.
Simple, flavorful, and versatile—this soup works as a quick lunch, a starter for dinner, or a make-ahead weekday option.
Roasted Carrot Soup
Roasted Carrot Coconut Soup
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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
Instructions
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Preheat the oven to 425°F. Toss the carrots with olive oil, season with salt and pepper, and spread on a baking sheet. Roast 20–25 minutes, until golden and caramelized.
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While the carrots roast, heat coconut oil in a stockpot. Add the diced onion, minced garlic and ginger with a big pinch of salt and pepper. Cook, stirring often, until the onions soften, about 5–6 minutes. Reduce heat if needed while waiting for the carrots.
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When the carrots are done, add them to the pot with the stock. Bring to a boil, then reduce to a simmer and cook 10 minutes. Turn off the heat and carefully transfer the mixture to a blender. Cover the blender with a towel and blend until smooth. Return the soup to the pot and warm over low heat.
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Stir in the coconut milk and lime juice. Heat gently until warmed through and taste for additional salt and pepper as needed.
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Serve with a drizzle of coconut milk or cream and a sprinkle of sliced scallions.
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Perfect for dipping!