Did you recently make a recipe that involved one or two carrots, and now you have a bag of leftover carrots sitting in your fridge? If you said yes, you have to try this amazing roasted carrot soup recipe with a nice spicy kick to it! This recipe is so simple and easy, and perfect to bring for your next Thanksgiving get-together. It’s a total crowd-pleaser!
Thanks to the carrots, this soup turns out bright, vibrant, and orange, making it perfectly in theme with fall. All you need are some carrots, a blender, and a few other delicious, flavorful ingredients, and voilà: Spicy Roasted Carrot Soup. The best part is that it’s dairy-free, gluten-free, and can be served hot or cold.
Roasted Carrot Soup Recipe
1 – 2 pound bag of carrots (You can also use rainbow carrots. Don’t forget to reserve one carrot for garnish!)
2 tablespoons of olive oil
2 tablespoons of butter
1 onion, thinly sliced
4 garlic cloves, minced
2” fresh ginger, peeled and minced
1 can of full-fat coconut milk
1 cup chicken stock (or veggie broth)
1 cup of water
1 teaspoon of chili flakes
To garnish: lime, feta cheese, pumpkin seeds, black pepper
Preheat oven to 400.
Trim ends off of carrots and discard, then toss carrots with olive oil and kosher salt. Place on a parchment-lined baking sheet and roast until tender (30 – 35 minutes—should be easy to prick with a fork).
Make carrot curl garnish while the carrots are roasting in the oven. With a vegetable peeler, peel long ribbons to the center of the carrot to get a thick ribbon (ribbons will turn out nice and thick if you do not turn the carrot). Then coil the carrot ribbons around your finger and place it in a bowl of ice water (this will help preserve the shape of the carrot coil).
In a heavy-bottomed pot, warm the butter and then add the onions, garlic, and ginger. Sautee until soft.
Pour coconut milk into the blender and blend for 10 seconds.
Add blended coconut milk, chicken stock, water, and roasted carrots to the pot of onions and bring to boil. Remove from heat and let cool (this will avoid food exploding and pressure in your blender).
Transfer cooled liquid to a blender, add chili flakes, and blend until smooth.
Return soup to the heavy-bottomed pot to reheat and season with kosher salt.
Ladle soup into bowls and garnish with pumpkin seeds, a sprinkle of feta, squeeze of lime juice, cracked black pepper, and top with coiled carrots.
A FEW RECIPE NOTES:
You can easily make this recipe vegan by substituting the chicken broth for vegetable broth or veggie bouillon.
If you prefer peeling your carrots, it won’t affect the recipe.
This recipe will be stronger in flavor with homemade chicken stock, or high-quality stock (Better Than Bouillon is really good and widely available).
If the soup is too thick, add 1 cup filtered water.
Recipe by guest contributor Lindsay Kinder, of Food La La, your go-to for the hows, whats, and whys of cooking healthy, but delicious food!
Photography by Erica Garlieb.
Yes, just cool the soup completely and transfer to a quart-sized freezer bag to lay flat. Be sure to freeze soup until solid. Reheat the soup by thawing and then reheating.
Properly stored carrot soup should last 3 to 4 days in the fridge.
Turnips, parsnips, yams, and beets are similar to carrots.
When looking for carrots be sure to find carrots of the same size, usually 10 carrots will get you 2 pounds of carrots.