Hey y’all! If you love a cozy bowl of soup with vibrant flavor and velvety texture, this Roasted Carrot Coconut soup is calling your name. Roasting the carrots deepens their natural sweetness, while creamy coconut milk creates a luxurious, dairy-free finish. It’s a recipe that’s just right for chilly nights, hearty lunches, or an elegant starter at your next dinner party. Grab your sheet pan and soup pot—let’s get cooking!

Why You’ll Love This

Deep, caramelized flavor thanks to roasted carrots.
Ultra-creamy without any dairy—100% vegan and gluten-free!
Hearty and satisfying, yet light enough for a healthy meal.
Simple ingredients and easy prep for busy weeknights.
Perfect as an appetizer, lunch, or main course.

Ingredients

2 pounds carrots, peeled and cut into 1-inch pieces
1 medium yellow onion, chopped
4 cloves garlic, peeled
2 tablespoons olive oil
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
4 cups vegetable broth
1 (14 oz) can full-fat coconut milk
1 tablespoon freshly grated ginger
2 teaspoons maple syrup (optional, for added sweetness)
Juice of 1 lime
Fresh cilantro or parsley, for garnish (optional)

Directions

Prep and Roast the Veggies

Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper.
Toss carrots, onion, and garlic with olive oil, 1 teaspoon of salt, and pepper. Spread in an even layer on the prepared sheet pan.
Roast for 25-30 minutes, flipping halfway, until carrots are tender and golden brown at the edges.

Build the Flavor Base

Transfer roasted veggies to a large soup pot. Add cumin, coriander, ginger, and remaining 1/4 teaspoon salt. Sauté over medium heat for 2 minutes until fragrant.

Simmer and Blend

Pour in vegetable broth and bring to a simmer. Cover and simmer for 10 minutes to meld the flavors.
Stir in coconut milk and maple syrup (if using). Remove from heat and let cool slightly.
Blend the soup. Use an immersion blender in the pot, or carefully transfer in batches to a countertop blender. Blend until completely smooth and creamy.

Finish and Serve

Squeeze in lime juice. Taste and adjust salt or sweetness as needed.
Ladle into bowls and garnish with fresh cilantro or parsley. Enjoy warm!

Notes

For extra depth, roast the carrots until deeply caramelized but not burnt.
If the soup is too thick, add an extra 1/2 cup of broth to thin to your liking.
Use a high-powered blender for ultra-silky smooth texture.

Variations

Spicy Thai Carrot Soup: Add 1 tablespoon red curry paste and a pinch of chili flakes before simmering.
Gingery Carrot Coconut Soup: Increase fresh ginger to 3 tablespoons for a zesty kick.
Carrot Apple Coconut Soup: Add 1 chopped, peeled apple to the roasting pan for tart-sweet freshness.

Required Equipment

Large sheet pan
Parchment paper
Large soup pot or Dutch oven
Immersion blender or countertop blender
Chef’s knife and cutting board

Storage and Shelf Life

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, cool soup completely and store in freezer-safe bags or containers for up to 3 months. Thaw overnight in fridge and reheat gently.

Serving Suggestions

Serve with crusty sourdough bread or warm naan to soak up the soup.
Top with toasted pumpkin seeds, a swirl of coconut cream, or a sprinkle of smoked paprika for garnish.
Pair with a crisp green salad for a light lunch or dinner.

Pro Tips

Roast carrots in a single layer for the best caramelization.
If using a countertop blender, blend in small batches and vent the lid to avoid steam buildup.
Brighten the soup just before serving with an extra squeeze of lime or lemon juice.

FAQ

Can I use baby carrots instead of whole carrots?: Yes! Simply use 2 pounds of baby carrots and roast as directed. No need to peel.
Can I make this soup in advance?: Absolutely. This soup tastes even better after the flavors meld overnight. Reheat gently before serving.
Is this soup suitable for freezing?: Yes, it freezes well for up to 3 months. Thaw in the fridge before reheating.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour