This roasted carrot soup comes together with minimal hands-on cooking time. Carrots that have been sitting around in the crudité platter or baby carrots that never made it to the lunch box can be all roasted in the oven for a hearty and wholesomely satisfying soup.

The soup is made without any cream or thickening agent. I have used a mix of water and some leftover coconut milk, but you can omit the coconut milk altogether or use any other non-dairy alternative. The seasonings can be tweaked to suit your palate. I used cilantro, but parsley can be substituted and mint as well. Rosemary tends to be a bit too strong, so use it in moderation.

  • Pre-heat oven to 420º F.
  • While the oven is heating, roughly chop the carrots, shallots and chilies, peel the ginger and garlic.
  • Toss in a tablespoon of oil with salt and some black pepper and roast in the oven for about 20 – 30 minutes. Let it cool completely.
  • Once cooled, blend in a blender to desired smoothness. I like it very smooth, but if you like a coarser texture, stop blending before it gets too smooth.
  • In a large pan, heat a tablespoon of oil. Once the oil is heated add a teaspoon of turmeric and let it roast for a minute. (At this step, you can add cumin seeds, coriander powder or curry powder as well).
  • Add the soup, water (or broth) and let it come to a boil.
  • Add the coconut milk after the soup has come to a boil and gently bring to a simmer for 5-10 minutes.
  • Serve with chopped cilantro and toasted sunflower seeds.
Vegetable Onions Other Chilies Herbs Spices
Carrots Shallots Ginger Small green chilies Cilantro Turmeric
Cauliflower Leeks Galangal Jalapenos Oregano Cummin
Squash Scallions Garlic Banana peppers Thyme Coriander
      Bell peppers Rosemary Thai curry paste
        Parsley Curry powder
  • In addition to carrots, this soup can be made with any squash or a mix of root vegetables.
  • Colored bell peppers can be roasted with the veggies as well.
  • For a curried soup, add curry powder while roasting or in the oil before pouring the blended vegetables in the pot.
  • Thai curry paste will provide added heat instead of turmeric or curry powder.
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