Today’s carrot soup recipe can be made with just a sheet pan and blender, so clean up is a breeze! The addition of full-fat coconut milk makes this carrot soup insanely creamy and smooth. This soup unintentionally checks all of the boxes: gluten-free, vegan (and thus, vegetarian), and dairy-free.
Recipe by Laura / A Beautiful Plate on April 20, 2016
Prep time: PT15M
Cook time: PT30M
Total time: PT45M
Rating
4.64 stars (19 reviews)
Keywords
carrot soup recipe, garam masala carrot soup, vegan carrot soup
Ingredients
1½ lbs medium carrots, peeled (sliced lengthwise and cut into 1-inch pieces)
2 medium yellow onions (chopped into 1-inch pieces)
2 tablespoons liquid state coconut oil or extra virgin olive oil
2 teaspoons ground garam masala (see note section)
Preheat the oven to 425°F (220°C) with a rack in the center position. Line a sheet pan with aluminum foil. Place the carrots and onions on the sheet pan, drizzle with coconut oil (or extra virgin olive oil, if using), ground garam masala, cayenne pepper, and salt. Toss the vegetables with your hands to evenly coat the vegetables. Spread into an even, thin layer.
Roast the carrots and onions until lightly caramelized and very fork tender, tossing them halfway through, about 25 to 35 minutes.
Place the coconut milk (if desired, reserve about 1 to 2 tablespoons for drizzling and garnishing the soup) and 1¼ cups (300 mL) boiling hot water in a high-powered, high-capacity blender, such as a Vitamix. If using a smaller blender, you may need to do this step in batches. Using the foil, transfer the roasted carrots and onions to the blender. Add the lime juice. Purée until very smooth and creamy. If the soup is too thick, add a few tablespoons of hot water at a time until desired consistency is reached. Season the soup to taste with salt, pepper, and additional lime juice (if desired).
Serve the soup hot from the blender, garnishing with a drizzle of coconut milk, olive oil, and fresh microgreens as desired.
Nutitrion
Serving Size: 1 serving
Calories: 282 kcal
Carbohydrates: 21 g
Protein: 3 g
Fat: 23 g
Saturated Fat: 17 g
Sodium: 79 mg
Sugar: 12 g
Unsaturated Fat: 4 g
Reviews
Veronica on 2019-07-30 (5 stars): I'm vegan and I love Indian food the garam masala really made the flavor pop in this dish, truly loved it thank you for sharing the recipe.
Dana on 2019-03-04 (5 stars): This was delicious! I had a yam that needed to be eaten, so I included it in the recipe. It added a subtle sweetness that, when paired with the garam masala & cayenne, was fantastic! I will definitely be making this again. So simple and so good!
Julia Stearns @ Healthirony on 2019-03-04 (5 stars): I'm ashamed to say that I've never had vegan garam masala carrot soup! This recipe looks great though so hopefully that will change! Thanks for posting it, Laura!
Janice jackson on 2018-08-03 (5 stars): Can I freeze the soup
