Roasted Carrot Soup

Roasted Carrot Soup

This Roasted Carrot Soup is a flavor-packed recipe that's easy to make and perfect for spring ... or any time of year!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Soup
Cuisine: American
Servings: 4 to 6 people
Calories: 309kcal
Author: Ginnie


For Roasted Vegetables:

  • 2 pounds carrots, chopped
  • 1 large onion, chopped
  • 1 1/2 tablespoons extra virgin olive oil
  • salt
  • pepper

For Soup:

  • 2 teaspoons extra virgin olive oil
  • 2 large garlic cloves, minced
  • 1-inch cube ginger root, peeled and minced
  • 1 tablespoon garam masala
  • 1/4 teaspoon cayenne, or to taste
  • 3 cups vegetable broth
  • 1 (13.5-ounce) can coconut milk
  • juice from 1/2 a lemon
  • chopped cilantro, for serving


  • Preheat oven to 425 degrees.

Prepare Roasted Veggies:

  • Place carrots and onions on a large baking sheet. Drizzle with 1 1/2 tablespoons olive oil, then season with salt and pepper. Mix well.
  • Roast carrots for 20 minutes. Use a spatula to stir veggies, then roast for 15 to 20 minutes more, or until fork tender and lightly browned. Set aside.

Prepare Soup:

  • When roasted veggies are done cooking, heat 2 teaspoons olive oil in a large pot over medium heat.
  • Add garlic, ginger, garam masala, and cayenne to pot. Cook, stirring constantly, for about 1 minute.
  • Mix in roasted veggies and vegetable broth; bring to a boil.
  • Remove pot from heat and puree soup until totally smooth using a stick blender (or regular blender).
  • Return soup to heat; stir in coconut milk and lemon juice.
  • When soup is heated through, remove from heat and season to taste with salt and pepper.
  • Serve soup hot, sprinkled with cilantro. Enjoy!


This soup is on the thick side. You can thin it out by adding extra broth or coconut milk, if desired.


Calories: 309kcal
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