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Citrusy and ginger-y with a hint of spice from the red curry paste, this roasted carrot soup is rich, creamy, and gluten free. You can easily make it vegan or vegetarian, or split the batch and do both. Either way, there’s no better way to get your beta-carotene dose than this.
This recipe is super easy, but you will need a good blender to get the soup nice and creamy.
- 2 pounds of carrots, chopped roughly the same size. (You will be blending them later, so perfection is unnecessary!)
- 4 tablespoons coconut oil
- 1-2 drops of orange oil – read the label on your bottle – a little goes a long way (I use Boyajian brand. This is not a sponsored post! They don’t know me (yet!). Note, that this is not the same as orange flavouring or orange extract. You should be able to find it at well-stocked gourmet shop or baking supply store. It’s worth the trip, but in a pinch, you can leave this out, but obviously the orange flavour will be less intense.)
- 1 1/2 cup fresh squeezed orange juice
- 3-4 tablespoons of fresh ginger, minced
- 1 teaspoon of red curry paste
- Approx. 2-3 cups of milk. You can use any unsweetened plant milk, such as almond, cashew, or coconut milk or use animal milk if you are not vegan. I like this super creamy so I go light on the milk.
Eating Together Made Easy
This recipe is easy to alter if you are making it for a group with diverse diets. If you want to make it part vegan, part vegetarian, just do the final blending step in two batches, one with your favourite plant-based milk and one with dairy. I have made this many times with many different types of milk – from almond to coconut to cow and even goat milk. This soup is so flavourful, the milk is really just to thin out the carrot puree, so you will be fine with any type of milk.
- In a large bowl, combine the carrots, 2 tablespoons of the coconut oil, and the orange essence.
- Put the carrots on a baking sheet and roast until soft, about 40-50 minutes at 350 degrees.
- In a small frying pan, heat the remaining 2 tablespoons of coconut oil. Add the red curry paste and the minced ginger. Blend the curry paste into the ginger and fry on low-medium for a few minutes until the flavours are mingled.
- When the carrots are roasted and cool enough to handle, put them in the blender with the curry paste/ginger mixture, the orange juice, and about 1 1/2 cups of milk. Depending on the size of your blender, you may have to do this in batches. If you are making this for a diverse group, for example, part vegan or plant-based and part omnivore, do one batch with a plant-based milk, and the other with dairy milk.
- Put your blender on Soup mode if it has one (I love my Blendtec); otherwise, just use sufficient power/time to blend until creamy, adding more milk to thin it to desired consistency.
Bonus Recipe: Carrot Orange Smoothie
It’s rare to have leftovers of this soup but if you do and aren’t feeling soup-ish, this converts into a smoothie really easily. For every cup of soup, just add a cup of fresh orange juice or half orange juice/half milk. Then add about a half cup of ice and blend it. So yum!
P.S – Either the soup or the smoothie would go great with Buckwheat, Oatmeal, and Maple Syrup Muffins.
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