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Elle

Roasted Carrot Soup with Coconut Milk

5 from 2 votes
A simple and easy carrot soup recipe that is full of deep flavours, thanks to roasted vegetables and spices like cumin, chili flakes and cinnamon. Coconut adds a creamy flavour without the dairy. A terrific choice for vegans. It’s perfectly filling as a main meal soup for 4, or serve it with some crusty bread for 6.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Soup
Cuisine: vegan
Calories: 380

Ingredients
  

  • 500 g organic carrots, scrubbed, halved lengthwise and cut into 2-3 pieces
  • 1 medium parsnip, peeled (ca 200 g)
  • 4 small potatoes, peeled (ca 220 g)
  • 3 small yellow onions, peeled and cut in half (150 g)
  • 4 tablespoons extra-virgin olive oil
  • 1 teaspoon cumin seeds
  • generous pinch chili flakes (1/8 teaspoon) or more depending on taste
  • sea salt, to taste
  • 5 cloves garlic, peeled
  • 1/2 teaspoon cinnamon (Ceylon)
  • 750 ml water or vegetable broth, plus up 250 ml more (depending on desired consistency)
  • 1 x 200 ml can organic coconut milk

Instructions
 

  1. Preheat oven to 425°F / 220°C degrees and line two baking sheets with parchment paper.
  2. Cut the parsnip and potatoes in pieces that are roughly the same size as the carrots. Divide the carrots, parsnip, potato and onion among the two baking sheets. Toss each tray of vegetables with 2 tablespoons olive oil. Sprinkle each with 1/2 teaspoon cumin seeds and a pinch of chili flakes. Season with salt.
  3. Transfer the trays to the oven and roast for 20 minutes, then switch positions of the trays, adding the garlic to the bottom tray. Roast for 15 minutes more, or until the vegetables are tender and lightly browned.
  4. Transfer the roasted vegetables to a large pot; add cinnamon, broth/water and coconut milk. Bring to a boil, over high heat. Reduce heat to low and simmer for 10 minutes. Turn off heat and let stand for 10 minutes, then using an immersion blender puree until smooth. Adding more broth or water until reaches desired consistency.
  5. Alternatively, use a blender, and blend in batches, opening lid to let any steam escape. Reheat soup gently if needed.
  6. Serve garnished with fresh herbs, sprouts, or croutons. (I like a sprinkle of hemp seeds). Serve and enjoy!

Nutrition

Calories: 380kcal

Notes

  • For roasting the vegetables, I use my go-to olive oil from Farchioni which although it is extra-virgin is it very heat resistant so does not burn like some more delicate oils. It helps the vegetables cook up with the perfect crispiness, and also imparts its own unique flavour. Alternatively, ghee is another favourite of mine for roasting. Or try avocado oil.
  • Also, I like to use half broth, half water when I make homemade soups, unless I am using a homemade broth. For thinning out the soup, I always use water. Chicken broth can also be used for this carrot soup recipe.

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