15 Cozy Roasted Carrot Soup Recipes to Warm Your Week

Roasted carrot soup is comforting, colorful, and surprisingly simple to make.

Roasting brings out the natural sweetness of carrots, turning them into a rich base for both creamy and brothy soups.

From spicy blends to herby, slow-simmered bowls, the flavor possibilities are endless.

Carrot soup can be vegan, dairy-free, protein-boosted, or deliciously creamy depending on your add-ins.

If you love warm, nourishing meals — especially during cooler months — this list is perfect for you.

Here are 15 roasted carrot soup recipes to inspire your next cozy bowl of goodness.

15 Cozy Roasted Carrot Soup Recipes to Warm Your Week

Roasted carrot soup offers amazing flavor with simple ingredients you may already have at home.

Each recipe in this list lets you adjust spices, textures, and toppings to fit your taste.

You can keep things smooth and silky, or make it chunky with extra veggies and beans.

It works for weeknight dinners, meal prep, or a comforting lunch on a chilled day.

Try one flavor this week — then explore more as you go.

With just roasted carrots and a bit of creativity, you can enjoy endless warm and wholesome bowls.

Classic Roasted Carrot Soup

A velvety, comforting soup made with caramelized roasted carrots.

Its natural sweetness is enhanced by onions, garlic, and warm spices.

The soup is creamy without heavy cream, making it light yet satisfying.

Perfect for a cozy lunch or elegant dinner starter.

Ingredients:

• 2 lbs carrots, peeled and cut into chunks
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 tbsp olive oil
• 4 cups vegetable or chicken broth
• 1 tsp ground cumin
• ½ tsp ground coriander
• Salt and pepper to taste
• 1 tbsp fresh lemon juice
• Fresh parsley for garnish

Instructions:

• Preheat the oven to 400°F so the carrots roast evenly and develop caramelized edges.
• Toss carrot chunks with olive oil, salt, and pepper in a large bowl to coat thoroughly.
• Spread carrots on a baking sheet in a single layer to ensure even roasting.
• Roast in the oven for 25–30 minutes until tender and lightly browned, flipping halfway through for uniform color.
• In a large pot, sauté chopped onions over medium heat until translucent and sweet.
• Add minced garlic and cook for 1–2 minutes until fragrant without burning.
• Transfer roasted carrots into the pot and pour in vegetable or chicken broth, stirring to combine.
• Sprinkle ground cumin and coriander for warmth and aromatic depth.
• Bring to a gentle boil, then reduce heat and simmer for 10 minutes to let flavors meld.
• Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender carefully.
• Stir in fresh lemon juice to brighten the flavor and adjust seasoning with salt and pepper.
• Serve hot, garnished with fresh parsley for color and freshness.

This soup is sweet, earthy, and deeply satisfying.

Caramelized carrots create natural richness while spices enhance warmth.

It is light, nourishing, and ideal for any season.

Comforting, elegant, and full of flavor.

Ginger Roasted Carrot Soup

A warming, aromatic soup combining roasted carrots with fresh ginger.

Ginger adds a subtle heat that complements the natural sweetness of the carrots.

Perfect for chilly evenings or a nourishing lunch.

Bright, spicy, and creamy.

Ingredients:

• 2 lbs carrots, peeled and sliced
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2-inch piece fresh ginger, peeled and grated
• 3 tbsp olive oil
• 4 cups vegetable broth
• ½ tsp ground cinnamon
• Salt and pepper to taste
• 1 tbsp coconut milk (optional for creaminess)
• Fresh cilantro for garnish

Instructions:

• Preheat the oven to 400°F to roast carrots evenly and enhance sweetness.
• Toss carrots with olive oil, salt, and pepper, ensuring every piece is coated.
• Spread carrots on a baking sheet in a single layer to avoid steaming.
• Roast for 25–30 minutes until tender and golden brown, turning halfway through.
• In a large pot, sauté onions in a bit of olive oil until soft and translucent.
• Add garlic and grated ginger, cooking for 1–2 minutes until aromatic.
• Add roasted carrots and pour in vegetable broth, stirring to combine thoroughly.
• Sprinkle cinnamon and adjust salt and pepper to taste for warmth and flavor depth.
• Bring soup to a boil, then reduce heat and simmer for 10 minutes to blend flavors.
• Blend the soup with an immersion blender or in batches using a blender until smooth.
• Stir in coconut milk if desired for extra creaminess and velvety texture.
• Serve hot, garnished with fresh cilantro for freshness and color.

This soup is aromatic, warming, and deeply comforting.

Ginger adds gentle spice while carrots provide natural sweetness.

It is creamy, low-calorie, and perfect for cozy meals.

Flavorful, balanced, and satisfying.

Spiced Roasted Carrot and Red Lentil Soup

A hearty, protein-rich soup combining roasted carrots and red lentils.

Warm spices elevate the natural sweetness, creating a comforting, filling dish.

Perfect for lunch, dinner, or meal prep.

Nutritious, aromatic, and wholesome.

Ingredients:

• 2 lbs carrots, peeled and chopped
• 1 cup red lentils, rinsed
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• 3 tbsp olive oil
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

• Preheat the oven to 400°F to roast carrots evenly and bring out natural sweetness.
• Toss carrot pieces with olive oil, salt, and pepper, coating thoroughly.
• Spread carrots on a baking sheet in a single layer to prevent steaming.
• Roast for 25–30 minutes until tender and lightly caramelized, flipping once halfway through.
• In a large pot, sauté onions over medium heat until translucent and fragrant.
• Add garlic and warm spices—cumin, coriander, and turmeric—stirring for 1–2 minutes until aromatic.
• Add roasted carrots, rinsed red lentils, and vegetable broth, stirring to combine.
• Bring soup to a boil, then reduce heat and simmer for 20–25 minutes until lentils are tender and cooked through.
• Blend soup with an immersion blender or in batches using a blender until smooth and creamy.
• Adjust seasoning with salt and pepper to taste.
• Serve hot, garnished with fresh cilantro for color and bright flavor.

This soup is filling, spiced, and deeply satisfying.

Red lentils provide protein and creaminess while carrots bring natural sweetness.

It is low-carb-friendly if lentil portions are moderate and highly nutritious.

Aromatic, hearty, and comforting.

Roasted Carrot and Coconut Soup

A creamy, tropical-inspired soup combining roasted carrots with coconut milk.

The coconut adds richness without cream, enhancing the sweetness of roasted carrots.

Perfect for a light, nourishing meal.

Velvety, aromatic, and comforting.

Ingredients:

• 2 lbs carrots, peeled and sliced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp olive oil
• 4 cups vegetable broth
• 1 cup coconut milk
• ½ tsp ground cumin
• Salt and pepper to taste
• Fresh cilantro or chives for garnish

Instructions:

• Preheat oven to 400°F so carrots roast evenly and develop caramelized edges.
• Toss carrots with olive oil, salt, and pepper to coat thoroughly.
• Spread carrots in a single layer on a baking sheet for uniform roasting.
• Roast for 25–30 minutes until tender and golden brown, flipping halfway through.
• In a large pot, sauté onion over medium heat until soft and translucent.
• Add garlic and grated ginger, cooking for 1–2 minutes until fragrant.
• Add roasted carrots and vegetable broth, stirring gently to combine.
• Bring soup to a boil, then reduce heat and simmer for 10 minutes for flavors to meld.
• Blend soup using an immersion blender or in batches until smooth.
• Stir in coconut milk for creaminess and adjust salt and pepper to taste.
• Serve hot, garnished with fresh cilantro or chives for color and flavor.

This soup is sweet, creamy, and aromatic.

Coconut milk enhances richness while carrots bring natural sweetness.

It is light, low-carb-friendly, and perfect for a cozy meal.

Velvety, flavorful, and comforting.

Roasted Carrot and Orange Soup

A bright, refreshing soup combining roasted carrots with orange juice.

Citrus adds a natural zing that balances sweetness and earthiness.

Perfect for lunches, starters, or light dinners.

Bright, aromatic, and silky.

Ingredients:

• 2 lbs carrots, peeled and cut into chunks
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 tbsp olive oil
• 3 cups vegetable broth
• 1 cup fresh orange juice
• ½ tsp ground ginger
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

• Preheat oven to 400°F to roast carrots evenly and bring out natural sweetness.
• Toss carrot chunks with olive oil, salt, and pepper, coating thoroughly.
• Spread carrots in a single layer on a baking sheet for even roasting.
• Roast for 25–30 minutes until tender and lightly caramelized, flipping once halfway through.
• In a large pot, sauté onions over medium heat until translucent and aromatic.
• Add garlic and cook for 1–2 minutes until fragrant, stirring continuously.
• Add roasted carrots and pour in vegetable broth, stirring to combine.
• Bring to a gentle boil, then reduce heat and simmer for 10 minutes for flavors to meld.
• Blend soup with an immersion blender or in batches until smooth.
• Stir in fresh orange juice and ground ginger, adjusting seasoning with salt and pepper.
• Serve hot, garnished with fresh thyme for aroma and presentation.

This soup is sweet, tangy, and aromatic.

Orange adds brightness while roasted carrots provide depth and natural sweetness.

It is light, nourishing, and perfect for any season.

Refreshing, silky, and satisfying.

Curried Roasted Carrot Soup

A warm, spiced soup combining roasted carrots with curry flavors.

The natural sweetness of carrots balances the heat and aroma of spices.

It is creamy, comforting, and perfect for lunch or dinner.

Bold, aromatic, and nourishing.

Ingredients:

• 2 lbs carrots, peeled and chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp curry powder
• ½ tsp ground cumin
• Salt and pepper to taste
• ½ cup coconut milk (optional for creaminess)
• Fresh cilantro for garnish

Instructions:

• Preheat oven to 400°F to roast carrots evenly and enhance sweetness.
• Toss carrot pieces with olive oil, salt, and pepper in a large bowl, coating thoroughly.
• Spread carrots in a single layer on a baking sheet to ensure even roasting.
• Roast for 25–30 minutes, flipping halfway through, until tender and caramelized.
• In a large pot, sauté chopped onion over medium heat until soft and translucent.
• Add minced garlic and grated ginger, cooking for 1–2 minutes until fragrant without burning.
• Sprinkle curry powder and cumin over the onions and garlic, stirring gently to release their aroma.
• Add roasted carrots to the pot and pour in vegetable broth, stirring to combine fully.
• Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes to blend flavors.
• Use an immersion blender or regular blender to puree the soup until smooth and creamy.
• Stir in coconut milk if desired and adjust seasoning with salt and pepper.
• Serve hot, garnished with fresh cilantro for color and fragrance.

This soup is rich, spiced, and comforting.

The curry and cumin blend beautifully with sweet roasted carrots.

It is creamy, aromatic, and perfect for cozy meals.

Flavorful, warming, and satisfying.

Roasted Carrot and Red Pepper Soup

A vibrant soup with sweet roasted carrots and red bell peppers.

The combination produces a deep, natural sweetness with layered flavors.

Low-carb, healthy, and visually stunning.

Bright, smooth, and delicious.

Ingredients:

• 2 lbs carrots, peeled and chopped
• 2 red bell peppers, seeded and chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 tbsp olive oil
• 4 cups vegetable broth
• ½ tsp smoked paprika
• Salt and pepper to taste
• 1 tsp fresh thyme leaves
• Optional: a drizzle of olive oil for serving

Instructions:

• Preheat oven to 400°F to roast vegetables evenly and intensify their natural sweetness.
• Toss carrots and red peppers with olive oil, salt, and pepper, coating thoroughly.
• Spread vegetables in a single layer on a baking sheet to avoid steaming.
• Roast for 25–30 minutes until tender and slightly caramelized, flipping halfway through.
• In a large pot, sauté onions over medium heat until soft and fragrant.
• Add minced garlic and cook for 1–2 minutes, stirring constantly to avoid burning.
• Transfer roasted carrots and red peppers into the pot, stirring gently to combine.
• Pour in vegetable broth and sprinkle smoked paprika and fresh thyme, mixing thoroughly.
• Bring to a gentle boil, then reduce heat and simmer for 10 minutes to merge flavors.
• Blend the soup with an immersion blender or in batches until smooth and velvety.
• Adjust seasoning with salt and pepper as needed.
• Serve hot, drizzled with olive oil if desired and garnished with thyme sprigs.

This soup is colorful, sweet, and aromatic.

Roasted carrots and peppers create natural depth while thyme adds earthiness.

It is healthy, low-carb, and perfect as a starter or light meal.

Bright, satisfying, and flavorful.

Spicy Roasted Carrot and Tomato Soup

A bold, zesty soup featuring roasted carrots and ripe tomatoes.

The gentle heat from chili flakes complements natural sweetness.

Perfect for warming up on a chilly day.

Tangy, spicy, and comforting.

Ingredients:

• 2 lbs carrots, peeled and chopped
• 4 large tomatoes, chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 tbsp olive oil
• 4 cups vegetable broth
• ½ tsp chili flakes (adjust to taste)
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

• Preheat oven to 400°F for roasting carrots and tomatoes to deepen flavor.
• Toss carrot pieces and chopped tomatoes with olive oil, salt, and pepper, coating evenly.
• Spread vegetables on a baking sheet in a single layer to avoid steaming.
• Roast for 25–30 minutes until tender, turning halfway through to ensure even caramelization.
• In a large pot, sauté onions over medium heat until translucent and fragrant.
• Add minced garlic and cook for 1–2 minutes until aromatic without browning.
• Stir in chili flakes and smoked paprika, letting spices bloom in the pan.
• Add roasted vegetables to the pot and pour in vegetable broth, stirring to combine fully.
• Bring to a gentle boil, then reduce heat and simmer for 10 minutes to blend flavors.
• Blend soup with an immersion blender or regular blender until smooth and velvety.
• Adjust salt, pepper, and chili level to taste.
• Serve hot, garnished with fresh basil leaves for freshness and aroma.

This soup is tangy, sweet, and spicy.

The chili and smoked paprika enhance roasted carrots’ natural sweetness.

It is warming, flavorful, and perfect for any meal.

Bright, bold, and satisfying.

Roasted Carrot and Apple Soup

A lightly sweet, velvety soup blending roasted carrots with crisp apples.

The apple adds natural sweetness and a subtle tang.

Perfect for autumn or a cozy lunch.

Smooth, sweet, and aromatic.

Ingredients:

• 2 lbs carrots, peeled and chopped
• 2 medium apples, peeled, cored, and chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 tbsp olive oil
• 4 cups vegetable broth
• ½ tsp ground cinnamon
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

• Preheat oven to 400°F to roast carrots and apples for maximum caramelization.
• Toss carrot and apple pieces with olive oil, salt, and pepper, coating thoroughly.
• Spread vegetables on a baking sheet in a single layer to prevent steaming.
• Roast for 25–30 minutes until tender and slightly golden, turning halfway through.
• In a large pot, sauté onions over medium heat until soft and translucent.
• Add minced garlic and cook for 1–2 minutes until fragrant without browning.
• Add roasted carrots and apples to the pot, stirring gently to combine.
• Pour in vegetable broth and sprinkle cinnamon, mixing thoroughly to infuse flavor.
• Bring to a gentle boil, then reduce heat and simmer for 10 minutes to let flavors meld.
• Blend the soup with an immersion blender or in batches until smooth and creamy.
• Adjust seasoning with salt and pepper to taste.
• Serve hot, garnished with thyme or parsley for aroma and color.

This soup is naturally sweet, earthy, and aromatic.

The apple balances roasted carrots’ sweetness, creating depth of flavor.

It is smooth, comforting, and perfect for fall or winter.

Elegant, flavorful, and satisfying.

Roasted Carrot and Coconut Ginger Soup

A tropical-inspired soup combining roasted carrots, coconut milk, and fresh ginger.

The ginger adds warmth, while coconut milk provides creaminess without heaviness.

Perfect for lunch, dinner, or a cozy treat.

Velvety, aromatic, and refreshing.

Ingredients:

• 2 lbs carrots, peeled and chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 2-inch piece fresh ginger, grated
• 3 tbsp olive oil
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro or lime wedges for garnish

Instructions:

• Preheat oven to 400°F to roast carrots evenly and enhance natural sweetness.
• Toss carrots with olive oil, salt, and pepper in a large bowl, coating well.
• Spread carrots on a baking sheet in a single layer to prevent steaming.
• Roast for 25–30 minutes until tender and lightly caramelized, flipping halfway through.
• In a large pot, sauté onions over medium heat until soft and translucent.
• Add minced garlic and grated ginger, cooking for 1–2 minutes until aromatic.
• Add roasted carrots to the pot and pour in vegetable broth, stirring gently to combine.
• Bring soup to a gentle boil, then reduce heat and simmer for 10 minutes to meld flavors.
• Blend soup with an immersion blender or in batches until smooth and creamy.
• Stir in coconut milk and adjust seasoning with salt and pepper to taste.
• Serve hot, garnished with fresh cilantro or a squeeze of lime for brightness.

This soup is sweet, spicy, and creamy.

The coconut and ginger blend beautifully with roasted carrots.

It is light, nourishing, and perfect for cozy meals.

Aromatic, comforting, and flavorful

Roasted Carrot and Ginger Turmeric Soup

A warming, golden soup with roasted carrots infused with fresh ginger and turmeric.

The spices add depth and anti-inflammatory benefits while the roasted carrots provide natural sweetness.

It is creamy, comforting, and perfect for lunch or dinner.

Bright, healing, and aromatic.

Ingredients:

• 2 lbs carrots, peeled and chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 1 tsp ground turmeric
• 3 tbsp olive oil
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

• Preheat the oven to 400°F so the carrots roast evenly and caramelize naturally.
• Toss carrot pieces with olive oil, salt, and pepper, ensuring each piece is fully coated.
• Spread carrots on a baking sheet in a single layer to prevent steaming.
• Roast for 25–30 minutes, flipping halfway through for even browning.
• In a large pot, sauté onions over medium heat until soft and translucent, forming a sweet aromatic base.
• Add garlic, grated ginger, and turmeric, cooking for 1–2 minutes until fragrant without burning.
• Transfer roasted carrots to the pot and pour in vegetable broth, stirring gently to combine.
• Bring the mixture to a gentle boil, then reduce heat and simmer for 10–12 minutes to allow flavors to meld.
• Blend the soup with an immersion blender or in batches until completely smooth and creamy.
• Adjust seasoning with salt and pepper to taste.
• Serve hot, garnished with fresh cilantro or parsley for color and fragrance.

The soup is golden, warming, and aromatic.

The turmeric and ginger enhance the natural sweetness of roasted carrots.

It is soothing, low-carb, and perfect for a nourishing meal.

Bright, flavorful, and satisfying.

Roasted Carrot and Cauliflower Soup

A creamy, low-carb soup combining roasted carrots and cauliflower for a velvety texture.

The vegetables roast to enhance sweetness and depth of flavor.

It is hearty yet light, perfect for a cozy meal.

Smooth, comforting, and flavorful.

Ingredients:

• 2 lbs carrots, peeled and chopped
• 1 small head cauliflower, cut into florets
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 tbsp olive oil
• 4 cups vegetable broth
• ½ tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Preheat the oven to 400°F to roast carrots and cauliflower evenly.
• Toss carrot pieces and cauliflower florets with olive oil, salt, and pepper until fully coated.
• Spread vegetables on a baking sheet in a single layer to ensure even roasting.
• Roast for 25–30 minutes, turning halfway through, until tender and lightly caramelized.
• In a large pot, sauté chopped onion over medium heat until translucent and soft.
• Add minced garlic and cook for 1–2 minutes until fragrant without browning.
• Transfer roasted carrots and cauliflower to the pot, stirring gently to combine.
• Pour in vegetable broth and sprinkle dried thyme, stirring so flavors merge.
• Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes to develop depth.
• Blend the soup with an immersion blender or in batches until smooth and creamy.
• Adjust seasoning with salt and pepper, then serve hot garnished with fresh parsley.

This soup is creamy, earthy, and comforting.

The roasted vegetables create natural sweetness and depth.

It is low-carb, nourishing, and perfect for any season.

Hearty, smooth, and satisfying.

Spiced Roasted Carrot and Sweet Potato Soup

A lightly spiced soup blending roasted carrots and sweet potatoes for natural sweetness.

Warm spices elevate flavor while remaining low-carb.

Perfect for autumn or cozy evenings.

Smooth, aromatic, and satisfying.

Ingredients:

• 2 lbs carrots, peeled and chopped
• 1 medium sweet potato, peeled and chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• 3 tbsp olive oil
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

• Preheat the oven to 400°F to roast carrots and sweet potato evenly.
• Toss carrot and sweet potato pieces with olive oil, salt, and pepper until fully coated.
• Spread vegetables on a baking sheet in a single layer for even caramelization.
• Roast for 25–30 minutes, flipping halfway through, until tender and golden.
• In a large pot, sauté onions over medium heat until soft and translucent.
• Add garlic, cumin, and cinnamon, cooking for 1–2 minutes until aromatic without burning.
• Transfer roasted vegetables to the pot and pour in vegetable broth, stirring gently to combine.
• Bring to a gentle boil, then reduce heat and simmer for 10 minutes to blend flavors.
• Blend with an immersion blender or in batches until smooth and creamy.
• Adjust seasoning with salt and pepper as needed.
• Serve hot, garnished with fresh cilantro or parsley.

The soup is sweet, aromatic, and slightly spiced.

The roasted vegetables and spices create depth and warmth.

It is creamy, comforting, and perfect for low-carb meals.

Cozy, rich, and flavorful.

Roasted Carrot and Red Lentil Soup

A protein-packed, low-carb soup with roasted carrots and red lentils.

The lentils thicken the soup while adding nutrition.

The roasted carrots enhance sweetness and flavor.

Nutritious, hearty, and satisfying.

Ingredients:

• 2 lbs carrots, peeled and chopped
• ½ cup red lentils, rinsed
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 3 tbsp olive oil
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Preheat the oven to 400°F to roast carrots evenly.
• Toss carrot pieces with olive oil, salt, and pepper until fully coated.
• Spread carrots on a baking sheet in a single layer to prevent steaming.
• Roast for 25–30 minutes, flipping halfway through, until tender and caramelized.
• In a large pot, sauté chopped onions over medium heat until translucent and soft.
• Add minced garlic and cumin, cooking for 1–2 minutes until fragrant.
• Add roasted carrots and red lentils, stirring gently to combine.
• Pour in vegetable broth and bring to a gentle boil, then reduce heat and simmer for 20 minutes until lentils are tender.
• Blend the soup with an immersion blender or in batches until smooth and creamy.
• Adjust seasoning with salt and pepper, and serve hot garnished with fresh parsley.

This soup is hearty, slightly sweet, and full of flavor.

The lentils add protein and a creamy texture.

It is nutritious, comforting, and low-carb friendly.

Rich, wholesome, and satisfying

Roasted Carrot and Coconut Lemongrass Soup

A fragrant soup with roasted carrots, coconut milk, and lemongrass.

The lemongrass adds freshness while coconut milk gives creaminess.

It is tropical, light, and nourishing.

Aromatic, creamy, and refreshing.

Ingredients:

• 2 lbs carrots, peeled and chopped
• 1 stalk lemongrass, bruised and chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp olive oil
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro or lime wedges for garnish

Instructions:

• Preheat the oven to 400°F to roast carrots evenly and intensify natural sweetness.
• Toss carrots with olive oil, salt, and pepper until fully coated.
• Spread carrots on a baking sheet in a single layer to prevent steaming.
• Roast for 25–30 minutes, flipping halfway through until tender and golden.
• In a large pot, sauté onions over medium heat until soft and translucent.
• Add minced garlic, ginger, and chopped lemongrass, cooking 2–3 minutes until fragrant.
• Transfer roasted carrots to the pot and pour in vegetable broth, stirring to combine.
• Bring to a gentle boil, then reduce heat and simmer for 10–12 minutes for flavors to meld.
• Blend the soup with an immersion blender or in batches until smooth and creamy.
• Stir in coconut milk and adjust seasoning with salt and pepper.
• Serve hot, garnished with fresh cilantro or a squeeze of lime.

The soup is fragrant, creamy, and tropical.

The lemongrass and coconut enhance the natural sweetness of roasted carrots.

It is light, nourishing, and perfect for cozy meals.

Refreshing, flavorful, and comforting.