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Curried Roasted Carrot Ginger Soup.
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Curried Roasted Carrot Ginger Soup Recipe

You'd never guess this thick, creamy, full-bodied soup is vegan and dairy-free unless you peeked at the ingredients. The sweet-spicy flavors from the carrots and ginger create an exciting and satisfying soup.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 8
Calories 135kcal
Author Toni Dash

Ingredients

  • 3 pounds Carrots tops removed, peeled and cut in half
  • 4 large Garlic Cloves (left in the skin)
  • 1 medium Yellow Onion peeled and cut into quarters
  • 2 tablespoons Olive Oil divided
  • 1 tablespoon Curry Powder (generic; not regionally specific)
  • 2 tablespoons fresh Ginger peeled and diced
  • 4 cups Vegetable Broth (I used Kroger/King Soopers Simple Truth brand organic vegetable broth)
  • 2 cups Silk Unsweetened Coconut Milk
  • ½ teaspoon Kosher Salt

Instructions

  • Preheat the oven to 375 degrees. Line a large baking sheet with sides with foil, dull side up (or a baking pan may be substituted and no foil is required). Spray with non-stick cooking spray.
  • Place the carrots, garlic cloves in skin and onion quarters on the baking sheet. Drizzle with 1 tablespoon of the olive oil and toss with your hands to coat. Place in the oven to cook for 1 hour, flipping the vegetables halfway through.
  • A few minutes before the vegetables are done roasting, add the remaining tablespoon of oil to a heavy Dutch oven or stock pot with a lid over medium heat. When hot add the curry powder and ginger to the oil and stir together to make a paste. Allow to cook and become fragrant for 2 minutes. Add the vegetable broth and whisk to combine.
  • Add the roasted carrots and onions to the pot with the curry mixture. Slice the end of the garlic cloves and squeeze the inside into the pot. Bring to a low boil, put the lid on the pot and allow to boil for 20-30 minutes until the carrots are soft. Remove from the heat.
  • Stir in the coconut milk and salt. Using an immersion blender or processing batches through a blender or food processor, pulverize the vegetables into a smooth, thick soup. Serve with sliced of Thai basil (regular fresh basil may be substituted) and wedges of lime to give a squeeze into the soup before eating.

Nutrition

Calories: 135kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 734mg | Potassium: 589mg | Fiber: 6g | Sugar: 11g | Vitamin A: 28675IU | Vitamin C: 12mg | Calcium: 91mg | Iron: 1mg