Roasted Carrot Soup


Roasted Carrot Soup

Serves 6


  • 2lb carrots (chunky cut)
  • 2 onions (quartered)
  • 2 tablespoons olive oil
  • 2 teaspoons ginger
  • 4 cups chicken or vegetable stock
  • 1 can coconut milk
  • 1 orange (zest and juice)


Step 1
Place carrots and onions on baking sheet, drizzle with oil. Add salt and pepper to taste.
Step 2
Place in 400 degree oven until carrots and onions are soft, usually 20-30 minutes.
Step 3
Place roasted carrots, onions and pan drippings into a stock pot, add ginger.
Step 4
Add stock and heat to a simmer for 15 minutes.
Step 5
Puree contents with immersion wand or in a blender.
Step 6
Add coconut milk and one can measure of water or stock if you prefer. Add juice and zest from one orange.
Step 7
Soup will be thick and coarse. If you prefer a creamier soup, puree longer and strain.
Step 8
Unstrained you'll have enough for six diners, if strained the serving size is reduced to four.
Step 9
Garnish with seeds or nuts, or sour cream or avocado.