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Roasted Carrot and Ginger Soup with Coconut Milk

Roasted carrot and ginger soup with coconut milk blends tender, browned carrots and onion into a smooth, creamy soup. Fresh lime juice adds a bright finish to this easy roasted vegetable soup.
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Prep Time 15 minutes
Cook Time 47 minutes
Total Time 1 hour 2 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 232
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb carrots peeled and cut into 1-inch pieces
  • 1 yellow onion medium, cut into wedges
  • 2 tbsp olive oil divided
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp fresh ginger peeled and minced
  • 3 cloves garlic minced
  • 4 cup low-sodium vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk shaken
  • 1 tbsp fresh lime juice

Equipment

  • 1 rimmed baking sheet
  • 1 5-quart Dutch oven
  • 1 immersion blender

Method
 

  1. Heat the oven to 425°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Toss the carrots and onion on the baking sheet with 1 tablespoon olive oil, the salt, and pepper.
  4. Spread the vegetables in an even layer and roast for 30 to 35 minutes, until the carrots are tender and browned at the edges.
  5. Heat the remaining 1 tablespoon olive oil in a 5-quart Dutch oven over medium heat.
  6. Add the ginger and garlic and cook for 1 to 2 minutes, stirring, until fragrant.
  7. Add the roasted carrots and onion and the vegetable broth, and bring to a boil.
  8. Reduce the heat and simmer uncovered for 10 minutes.
  9. Stir in the coconut milk.
  10. Blend with an immersion blender until smooth.
  11. Stir in the lime juice.
  12. Serve.

Notes

For the smoothest texture, blend until no carrot pieces remain. Refrigerate leftovers for up to 4 days; freezer-friendly. For a lighter soup, substitute light coconut milk.