Citrusy and ginger-y with a hint of spice from the red curry paste, this carrot soup is rich, creamy, and gluten free. You can easily make it vegan or vegetarian, or split the batch and do both.
Tips: Cooking for mixed groups
This recipe is easy to alter if you're making it for a group with diverse diets. If you want to make it two different versions, one vegan, one vegetarian, do the final blending step in two batches, one with your favourite plant-based milk and one with dairy.
We've made this many times with many different types of milk – from almond to cashew to cow and even goat milk. This soup is so flavourful, the milk is really just to thin out the carrot puree, so you'll be fine with any type of milk.
Recipe Card
Roasted Carrot Soup
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.
Servings
Calories 352 kcal
Ingredients
- 2 pounds carrots, roughly chopped
- 4 tablespoons coconut oil
- 1-2 drops orange oil {This is not the same as orange extract. Read the label on your bottle as a little goes a long way.}
- 1 1/2 cups orange juice
- 3-4 tablespoons ginger, minced
- 1 teaspoon red curry paste
- 3 cups milk, any unsweetened plant milk, or dairy if not vegan
Instructions
- Prepare the roasted carrots:Preheat the oven to 350F.
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.
TIP: You can prep up to this point the day or morning before you make the soup. Just store in the fridge until you are ready to move to the next step. - 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. Add more milk to reach desired level of thickness.
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.
Notes
About Orange Oil
This is not the same as orange extract or orange flavouring. It is pure orange essence and a little bit goes a long way. I use Boyajian brand. This is not a sponsored post! They don’t know me (yet!). 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.) Nutritional Information Nutrition information is an estimate and is based on using 2% milk.Nutrition
Calories: 352kcal | Carbohydrates: 40g | Protein: 8g | Fat: 18g | Saturated Fat: 14g | Cholesterol: 14mg | Sodium: 244mg | Potassium: 1159mg | Fiber: 6g | Sugar: 27g | Vitamin A: 38450IU | Vitamin C: 60.2mg | Calcium: 297mg | Iron: 0.9mg