Serves: 4
Prep time: 10 min
Cook time: 35–40 min
Total time: 50 min
Ingredients
Roasted Veggies
- 1.5 lbs carrots (about 6–8), peeled & chopped
- 1 large onion, chopped
- 2 tbsp olive oil
- Salt & pepper, to taste
Soup Base
- 1 tbsp fresh ginger, grated (or more if you like it spicy)
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk (full-fat for creaminess)
- 1 tbsp maple syrup (optional, for balance)
- 1/2 tsp cumin (optional)
- 1/2 tsp smoked paprika (optional)
- Juice of 1 lime (or lemon)
Instructions
1. Roast the Veggies
- Preheat oven to 400°F (200°C).
- Toss carrots and onion with olive oil, salt, and pepper.
- Spread on a baking sheet.
- Roast for 25–30 minutes, until tender and slightly caramelized.
2. Sauté Ginger & Garlic
- In a large pot, heat a bit of oil.
- Add ginger and garlic, sauté 1 minute until fragrant.
3. Blend the Soup
- Add roasted carrots + onions to the pot.
- Pour in vegetable broth and bring to a simmer for 5 minutes.
- Remove from heat and blend until smooth (immersion blender or regular blender).
- Return to pot.
4. Add Coconut Milk + Flavor
- Stir in coconut milk, lime juice, maple syrup, cumin, and smoked paprika.
- Simmer for 5–7 minutes.
- Adjust salt and pepper to taste.
5. Serve with Toppings
Try these toppings for extra flavor:
- Coconut yogurt
- Chopped cilantro
- Toasted pumpkin seeds
- Chili flakes
- Drizzle of olive oil or chili oil
- Fresh lime wedges