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This creamy vegan roasted carrot soup brings warmth and comfort whenever the weather turns chilly. The natural sweetness of the roasted carrots combines with the zing of fresh ginger and the mellow aroma of garlic to create a silky smooth soup that feels like a gentle hug. It’s simple to make and offers a nourishing option for cozy nights or intimate gatherings.
I first made this soup to use up a bounty of carrots from the farmer’s market and now it’s a regular at our table, especially when fall arrives.
Ingredients
- Fresh carrots: peeled and chopped – roasting these intensifies their natural sweetness
- Medium onion: sliced – adds savory depth and body
- Garlic cloves: smashed – gives a gentle aromatic kick
- Fresh ginger: grated – adds warmth and a bright note
- Full-fat coconut milk: enriches the creaminess while keeping it plant-based, choose a good quality brand for the best texture
- Low-sodium vegetable broth: keeps flavors balanced and allows control over salt levels
- Olive oil: helps caramelize the vegetables and adds a subtle fruity richness
- Salt and pepper to taste: essential for seasoning use freshly ground pepper if possible for more aroma
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 400 degrees Fahrenheit or about 200 degrees Celsius and line a baking sheet with parchment paper to prevent sticking.
- Prepare and Roast Vegetables:
- Place the peeled and chopped carrots, sliced onion, and smashed garlic on the baking sheet. Drizzle with olive oil and sprinkle grated ginger, salt, and pepper evenly. Toss everything gently to coat well. Roast for 25 to 30 minutes until the vegetables are tender and caramelized, which will deepen their natural flavors.
- Blend the Soup:
- Allow the roasted vegetables to cool slightly so it’s safe to handle. Transfer them into a blender and add the full-fat coconut milk and vegetable broth. Blend until completely smooth for a luscious, velvety texture.
- Heat and Serve:
- Pour the blended soup back into a pot and warm it over medium heat, stirring occasionally. Serve the soup warm, ideally with crusty bread or your favorite garnish.
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The roasted carrot’s natural sweetness combined with ginger really makes this soup special in my kitchen. I remember the first time I served it at a dinner party, everyone kept asking for seconds because the flavors were so comforting yet vibrant.
Storage Tips
Store leftover soup in an airtight container in the refrigerator for up to four days. When reheating, stir occasionally over low heat to keep the soup silky. This soup freezes beautifully; use freezer-safe containers or bags for up to three months. Thaw overnight in the fridge for best results.
Ingredient Substitutions
If you cannot find fresh ginger, a half teaspoon of ground ginger works but fresh is best for brightness. Substitute coconut milk with any plant-based cream or milk like cashew cream for a different flavor profile. Use chicken broth instead of vegetable broth if not vegan for richer taste. Olive oil can be replaced with avocado oil or another mild oil.
Serving Suggestions
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This soup shines topped with fresh herbs like parsley or chives. A swirl of vegan sour cream or a sprinkle of toasted pumpkin seeds adds texture and flair. Serve alongside crusty artisan bread or a light salad to round out the meal.
Frequently Asked Questions
- → What enhances the sweetness in the roasted carrots?
Roasting the carrots caramelizes their natural sugars, intensifying their sweet, rich flavor.
- → Can I adjust the soup's thickness?
Yes, adding more vegetable broth or coconut milk can create a thinner consistency, while less liquid thickens it.
- → What spices complement the flavors here?
Fresh ginger adds warmth and zest, while garlic provides a savory depth, balancing the natural sweetness.
- → Is this suitable for a vegan diet?
Absolutely, all ingredients are plant-based, making it a fully vegan choice.
- → What dishes pair well with this velvety soup?
Crusty bread, fresh salads, or a light grain side complement the creamy texture and flavors beautifully.