Roasted Carrot Soup that’ll Blow Your Mind
When the chilly days start to give way to the first stirrings of spring, I find myself craving a soup that can bridge the gap – something warm and comforting, yet light and refreshing. Enter the humble carrot, transformed into a soup that’s positively swoon-worthy.
This Ginger Carrot Soup with Toasted Coconut is a recipe that needs to find a permanent spot in your meal rotation. I’m utterly smitten with it for lunch or dinner, as a stand-alone meal or a starter. It’s a fantastic way to use up any lingering Easter carrots, too. Seriously, this might just be one of my all-time favorite spring soups.
If you’ve got a copy of my cookbook, The Pretty Dish, you’ve likely seen a version of this recipe before. But here, I’m taking it up a notch by roasting the carrots first. That extra step gives the soup an unbelievable caramelized flavor that I just can’t resist.
The Magic of Roasted Carrots
Roasting the carrots before blending them into the soup is an absolute game-changer. It takes a bit more time, sure, but the payoff is enormous. Those sweet, tender roasted carrots lend a depth of flavor that you simply can’t achieve by just simmering them.
I start by peeling and chopping the carrots, then tossing them with olive oil and a sprinkle of salt before roasting them at a high heat. As they caramelize in the oven, the natural sugars concentrate, creating an almost candy-like sweetness that’s simply divine.
A Flavor Explosion
While the carrots are roasting to perfection, I get to work on the rest of the soup. I sauté onions, garlic, and fresh ginger in a bit of coconut oil, letting the aromas fill my kitchen. The ginger in particular adds a lovely warmth and zing that complements the sweetness of the carrots beautifully.
Once the carrots are ready, I add them to the pot along with some chicken or vegetable stock. After a quick simmer, I grab my trusty immersion blender and purée the whole mixture until it’s silky smooth.
The Coconut Milk Magic
But the real magic happens when I stir in a can of full-fat coconut milk. The natural creaminess and subtle sweetness of the coconut milk takes this soup to the next level, making it feel downright decadent. The coconut flavors pair so perfectly with the carrots and ginger – it’s a match made in culinary heaven.
I like to keep things on the savory side, though, so I top each bowl with scallions, a drizzle of extra coconut milk, and maybe even a few toasted coconut flakes for good measure. The result is a soup that’s nourishing and satisfying, without weighing you down.
A Versatile Delight
This Ginger Carrot Soup with Toasted Coconut is an absolute dream for lunch. I love prepping a big batch at the beginning of the week and reheating it whenever hunger strikes. It’s the perfect pairing with a fresh salad or a slice of crusty sourdough bread.
But don’t let its lightness fool you – this soup can also hold its own as a dinner main. Serve it alongside a hearty grain bowl or a simple green salad, and you’ve got a meal that’s both comforting and energizing.
A Soup for All Seasons
While this soup may scream “spring,” I find myself craving it year-round. The natural sweetness of the carrots, the warmth of the ginger, and the richness of the coconut milk make it a soothing and satisfying choice no matter the weather.
So, the next time you’re in need of a new soup to add to your rotation, I urge you to give this Ginger Carrot Soup with Toasted Coconut a try. It’s sure to become a new favorite, whether you’re whipping it up for a cozy weeknight dinner or prepping it for a week of delicious lunches.
And don’t forget to tag @howsweeteats on Instagram and use the #howsweeteats hashtag if you make this recipe. I absolutely love seeing your creations!
