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Vegan Roasted Carrot Soup garnished with cilantro and coconut cream

Creamy Roasted Carrot Soup

This easy roasted carrot soup is rich, creamy, and delicious, and is gluten free, dairy free, allergy-free, and paleo-friendly for a simple starter or meal.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 to 8
Author Tess Masters

Ingredients

  • 2 pounds carrots, peeled and cut into 1-inch chunks
  • 1 medium onion, halved and then quartered
  • 2 garlic cloves
  • 1 1/2 tablespoons melted coconut oil or olive oil
  • 1 1/2 tablespoons pure maple syrup
  • 4 cups vegetable broth
  • 1 (14oz) can full-fat coconut milk
  • 1 1/2 cups filtered water, to desired consistency
  • 1 teaspoon Celtic sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • Coconut cream or additional full-fat coconut milk, for garnish
  • Chopped flat-leaf parsley, for garnish 

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Place the carrots, onion, and garlic cloves on a large rimmed baking sheet and toss with the oil and sweetener to coat. Spread out the vegetables into a single layer.
  3. Roast for 20 minutes. Stir and spread the vegetables back into a single layer. Roast for 20 to 25 more minutes, or until soft and browned around the edges, but not burned.

  4. Transfer the roasted vegetables to your blender, add the broth, and blast on high for 30 to 60 seconds until smooth. 

  5. Transfer the carrot mixture into a large saucepan over medium-low heat. Stir in the coconut milk and the desired amount of water to thin. Season with salt and pepper to taste. Warm until heated through.

  6. To serve, ladle into bowls, and garnish with a swirl of coconut cream and a sprinkle of parsley.

Recipe Notes

Recipe from Eat Dairy Free by Alisa Fleming 
Photo by Nicole Axworthy