Spring bliss in a bowl: Roasted Carrot and Coconut Soup

As we happily say goodbye to winter’s chill and welcome the warmth of spring, nothing complements the season quite like a bowl of Roasted Carrot and Coconut Soup.

Whether enjoyed as a hearty lunch, a starter for your Easter table or a light dinner, this recipe captures the essence of freshness and comfort.

Fresh carrots are key. Unlike frozen, they bring caramelized sweetness and robust flavor to every spoonful.

Roasting them until golden intensifies their natural sugars, infusing the soup with a depth that watery frozen carrots can’t match.

The secret to any truly exceptional soup lies in building layers of flavor. Begin by caramelizing onions to a golden perfection, then add smashed garlic and freshly grated ginger.

These aromatic ingredients not only elevate the soup’s fragrance, but also enhance its complexity. Remember, the key is to season generously and let each ingredient shine.

Once the vegetables are tender and fragrant, blend them into a velvety smooth consistency. Coconut milk adds luxurious, dairy-free creaminess that complements the earthy sweetness of roasted carrots.

A touch of apple cider vinegar and optional maple syrup achieve a perfect balance of subtle tanginess and deep sweetness, harmonizing the flavors.

Garnish with green onions and fresh herbs like parsley or cilantro for a vibrant, visually appealing finish that enhances the soup’s deliciousness. You could garnish with green peas for color and extra protein.

Perfect for busy schedules, this soup can be prepared ahead of time and reheated gently to preserve its flavors.

Whether enjoyed steaming hot or refreshingly chilled on warmer days, it’s a versatile addition to any meal plan.

With its nourishing blend of flavors and health benefits, Roasted Carrot and Coconut Soup bridges the gap between seasons with every spoonful, a gentle reminder that good food can be both simple and sublime.

Roasted Carrot And Coconut Soup

Servings: 4

Ingredients

2 pounds carrots, peeled and chopped into 1-inch pieces

3 tablespoons olive oil, divided

Kosher salt and pepper, to taste

1 sweet onion, chopped

4 garlic cloves, smashed

1 heaping tablespoon fresh ginger, grated or finely minced

3 cups vegetable or chicken stock

1 (14 ounce) can coconut milk, divided

1 tablespoon apple cider vinegar

1 teaspoon maple syrup (optional)

2 green onions, thinly sliced, for topping

Parsley or cilantro for garnish (optional)

Procedure

Preheat the oven to 425 degrees. Place the carrots on a baking sheet and toss with 2 tablespoons of olive oil. Sprinkle with salt and pepper. Roast for 25 minutes, until golden and delicious.

While the carrots are roasting, heat the remaining olive oil in a stockpot set over medium-high heat. Add the onions and sauté for 5 minutes, until softened. Lower the heat to medium-low, add garlic and ginger with a pinch of salt and pepper. Cook for 5 to 6 minutes, until fragrant.

Once the carrots are done, add them along with any oil from the roasting sheet to the pot. Pour in the stock and bring to a boil. Reduce it to a simmer and cook, uncovered, for 10 minutes.

Remove from heat and cool for a few minutes. Either use an immersion stick blender to blend or carefully transfer the mixture to a blender. Puree until smooth. Use caution with hot liquids.

Return the soup to the pot and place over low heat. Stir in most of the coconut milk — reserve some for garnish — the apple cider vinegar and maple syrup, if using. Heat through. Taste and adjust seasoning as needed.

Serve hot, warm or cold, garnished with a drizzle of reserved coconut milk, sliced green onions and chopped parsley or cilantro.