Roasted Carrot and Coconut Milk Soup #SoupSwappers

Our theme this month in Soup Swapper Saturday is Root Vegetables!  Since I have been eating such a restricted diet (sugar free, dairy free and gluten free) I have turned to soups to make a meal interesting!  Root vegetables are delicious roasted, so I decided to try my hand at a roasted soup blended in my Blend-Tec!


The recipe is very easy with easy clean up.  Isn't that how we'd like all meals to be?  Served with a green salad and a vinegar dressing, this is a tasty and healthy meal.  I topped my soup with a little bit of whipped coconut cream!


Roasted Carrots and Coconut Milk Soup

  • Roughly 1 pound carrots, washed, dried and cut into 1/2 inch coins
  • 1 tablespoon coconut oil
  • 1/2 large white onion  cut into quarters and separated (to prevent burning)
  • 3 cups vegetable broth
  • 1 c coconut milk
  • juice of one medium sized lime
  • 3/4 teaspoon sea salt
  • Pepper to taste
Preheat oven to 425.  Prepare a cookie sheet with nonstick foil.  Lay carrots and onion in one layer and toss with coconut oil.  Salt and pepper vegetables.  Roast for 30 minutes, turning over at the halfway point.  Remove vegetables.  Pour vegetable broth and lime juice into blender, add vegetables. Blend until smooth.  Pour into a kettle and heat gently.  Stir in coconut milk.  Salt and pepper to taste.

Roasting carmelizes the sugars in the vegetables, so no extra sugar is necessary.  If you need a little more sweetness, add sugar by the teaspoonful until the desired sweetness!

If you are a fan of root vegetables, check out these other wonderful recipes.  Your taste buds will thank you!


Would you like to comment?

  1. Isn't roasted carrot soup the bomb?? I love the addition of coconut milk to this version.

    ReplyDelete
  2. This sounds so delicious, and so nutritious too! Roasting the carrots first is genius.

    ReplyDelete
  3. This sounds absolutely delicious! I love roasted vegetables and you are correct, root veg is fabulous! What a lovely quick and easy meal :)

    ReplyDelete
  4. Roasted carrots are so delicious...I can only imagine depth of flavor and hint of sweet...this looks like a keeper recipe!

    ReplyDelete
  5. I love carrot soup. Never thought about adding coconut milk to it. Will have to give this a try and make it for the family!

    ReplyDelete
  6. Roasted carrots and coconut milk. I am in love!

    ;-)

    absolutely wonderful take on a classic!

    ReplyDelete
  7. I love roasting carrots, it makes their flavour so much more intense and brings out the natural sweetness. And the coconut milk is a great addition as well.

    ReplyDelete
  8. What a lovely blend of flavors and ingredients - this sounds delicious!

    ReplyDelete
  9. I've never tried roasted carrot soup. I would never have thought to make a recipe with coconut milk and carrots. You make it look so delicious. Sounds so healthy too!

    ReplyDelete
  10. Jeanine9:15 PM

    This looks SO delicious! My oldest is a HUGE fan of carrots and would really love this! - Jeanine

    ReplyDelete
  11. I love carrot soup and I absolutely agree that roasting them first is an awesome thing!

    ReplyDelete
  12. I am a massive fan of roasted veg!!!! So this soup has my name on it!!!
    I love the addition of the coconut milk and lime. What a great flavour combo!

    ReplyDelete
  13. I'm always up for a no fuss easy cleanup meal and this carrot soup sounds like it fits the bill while also being amazing!

    ReplyDelete

Welcome! If you liked what you read, please take a moment to share by tweeting, pinning or yumming! Much appreciated!