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Vegan Roasted Carrot Soup

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  • Author: Eat Drink Shrink
  • Total Time: 35 minutes
  • Yield: 4 larg bowls 1x


Units Scale




  1. Preheat the oven to 425 degrees F.
  2. Arrange the carrots on a large lightly oiled baking sheet. Season the carrots lightly with salt, pepper, and curry powder seasoning and drizzle generously with olive oil.
  3. Roast in the oven for 45 minutes, turn over mid-way through. When carrots are fork tender and nicely caramelized, remove them from the oven and set aside briefly.
  4. In a large pot over medium heat add 1tbsp olive oil and diced yellow onion and sauté.
  5. Top with curry and cook until translucent. Add the diced garlic and ginger. Continue to cook for an additional 4 minutes to get a slight browning of the onion.
  6. In blender or food processor add the roasted carrots, onion/garlic/ginger mix, vegetable stock, coconut milk, and blend until smooth. Adjust the texture by adding more vegetable stock.
  7. Throw back into the pot and simmer on low for 10-15 minutes. Season with additional salt and pepper as needed. Top with toasted pine nuts and a coconut milk drizzle to serve.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes


  • Serving Size: 1