Creamy Roasted Carrot and Coconut Milk Soup with Quinoa

There’s something incredibly comforting about a warm bowl of soup on a cool day, especially when it’s packed with vibrant flavors and wholesome ingredients. This Creamy Roasted Carrot and Coconut Milk Soup with Quinoa is exactly that — a velvety, nourishing soup that combines the natural sweetness of roasted carrots with the rich creaminess of coconut milk, balanced by the nutty texture of quinoa. It’s a simple yet elegant dish that’s perfect for lunch, dinner, or even as a starter at your next gathering. Plus, it’s naturally dairy-free, gluten-free, and brimming with nutrients.

Why You’ll Keep Making It

This soup has a way of winning hearts and taste buds alike. Here’s why it will become a staple in your kitchen:

• Velvety Texture: Roasting the carrots brings out their natural sweetness, which blends beautifully with the creamy coconut milk for a luscious mouthfeel.
• Protein-Packed: Quinoa adds a boost of plant-based protein and a delightful texture, making this soup more filling and satisfying.
• Flavorful and Aromatic: The mild curry powder, fresh ginger, and garlic create a subtle warmth without overpowering the natural flavors.
• Easy to Customize: Whether you want it spicier, thinner, or thicker, this soup adapts effortlessly to your preferences.
• Perfect for Meal Prep: It reheats beautifully, making it a great option for busy weeknights or packed lunches.

Gather These Ingredients

• 1 pound carrots (peeled and cut into 1-inch pieces)
• 2 teaspoons olive oil (for roasting)
• Pinch of salt and pepper (for roasting)
• 1/4 cup red quinoa (white quinoa works too)
• 1/2 cup water (for quinoa)
• 1 tablespoon olive oil (for sautéing)
• 1 medium yellow onion (diced)
• 3 medium garlic cloves (minced)
• 1 teaspoon mild curry powder (or your favorite curry powder)
• 3 cups low-sodium vegetable broth (plus a bit more for thinning the soup if you prefer)
• 1 tablespoon fresh minced ginger
• 14 ounces canned coconut milk (1 can; full fat for best creaminess)
• 1/2 teaspoon kosher salt (plus more to taste)
• 1/4 teaspoon freshly ground black pepper (plus more to taste)
• A few sprigs of parsley, chopped (optional, for garnish)

Hardware & Gadgets

• Baking sheet: For roasting the carrots evenly to develop a sweet, caramelized flavor.
• Medium saucepan: To cook the quinoa separately and keep it fluffy.
• Large pot or Dutch oven: For sautéing the aromatics and simmering the soup.
• Immersion blender or countertop blender: To puree the soup until smooth and creamy.
• Knife and cutting board: For prepping vegetables and herbs.
• Measuring cups and spoons: To measure out ingredients precisely for the best results.

Cook Creamy Roasted Carrot and Coconut Milk Soup with Quinoa Like This

Step 1: Roast the Carrots

Preheat your oven to 425°F (220°C). Toss the peeled and cut carrots with 2 teaspoons of olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet in a single layer. Roast for about 25-30 minutes, turning halfway through, until the carrots are tender and caramelized around the edges. This roasting step adds a depth of flavor that really makes the soup shine.

Step 2: Cook the Quinoa

While the carrots roast, rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the quinoa and 1/2 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all the water is absorbed. Fluff with a fork and set aside.

Step 3: Sauté Aromatics

In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, stirring occasionally, until softened and translucent. Stir in the minced garlic, fresh ginger, and curry powder. Cook for another 1-2 minutes until fragrant, being careful not to let the garlic burn.

Step 4: Build the Soup Base

Add the roasted carrots to the pot with the sautéed aromatics. Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat and simmer for 10 minutes, allowing the flavors to meld together.

Step 5: Blend Until Smooth

Remove the pot from heat. Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until creamy, then return to the pot.

Step 6: Stir in Coconut Milk and Quinoa

Stir in the canned coconut milk until fully incorporated, then add the cooked quinoa. Heat the soup over low heat just until warmed through. Season with kosher salt and freshly ground black pepper to taste. If you prefer a thinner consistency, add a splash more vegetable broth until it reaches your desired texture.

Step 7: Garnish and Serve

Ladle the soup into bowls and garnish with chopped parsley, if using. This vibrant green pop adds freshness and a lovely contrast to the rich orange soup.

Budget & Availability Swaps

• Carrots: If fresh carrots are out of season or pricey, frozen carrots work well too — just thaw and roast as directed.
• Quinoa: White or red quinoa are both great; you can also use millet or couscous if quinoa isn’t available.
• Coconut Milk: Full-fat canned coconut milk provides the best creaminess, but light coconut milk can be used for a lighter version.
• Vegetable Broth: Homemade broth or bouillon cubes dissolved in water are perfectly fine substitutes.
• Curry Powder: If you don’t have curry powder, a blend of turmeric, cumin, and coriander can mimic the flavor.

What Not to Do

• Don’t skip roasting the carrots — it’s key to unlocking the soup’s natural sweetness and depth.
• Avoid boiling the soup vigorously after adding coconut milk, as high heat can cause it to separate.
• Don’t overcrowd the baking sheet when roasting carrots; they need space to caramelize properly.
• Refrain from blending the soup while it’s too hot without a vent to release steam to prevent splattering.

Cooling, Storing & Rewarming

Allow the soup to cool to room temperature before storing it in airtight containers. It keeps well in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months. When reheating, warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of vegetable broth or water if the soup thickens too much. Avoid microwaving for long durations to preserve texture and flavor.

Your Questions, Answered

Can I make this soup in advance?

Absolutely! This soup tastes even better the next day as the flavors have more time to meld. Store it in the fridge for up to 4 days or freeze portions for longer storage.

Is it possible to make this soup spicier?

Yes! You can add a pinch of cayenne pepper, a diced jalapeño during the sauté step, or a drizzle of hot sauce when serving to give it a pleasant kick.

Can I use fresh ginger powder instead of fresh ginger?

Fresh ginger provides a bright, zesty flavor, but if you only have ground ginger, use about 1/4 teaspoon. Keep in mind that the flavor will be milder and less vibrant.

How do I make this soup thicker or thinner?

For a thicker soup, reduce the amount of vegetable broth slightly or simmer longer to concentrate flavors. To thin it out, simply add more vegetable broth or water until you reach your preferred consistency.

Next Up in Your Queue

• Roasted Butternut Squash Soup — A cozy classic packed with sweetness and spice.
• Creamy Tomato Basil Soup — Silky and comforting, perfect with a grilled cheese sandwich.
• Simple Lentil Soup — Hearty and protein-rich for a filling meal.
• Cauliflower Soup with Garlic and Herbs — Light, creamy, and full of flavor.

Let’s Eat

This Creamy Roasted Carrot and Coconut Milk Soup with Quinoa is ready to warm your soul and nourish your body. Whether you’re enjoying it solo on a chilly evening or sharing it with friends and family, it’s a delightful way to savor seasonal produce with a tropical twist. Don’t forget the fresh parsley garnish for that extra pop of color and freshness. Grab a cozy bowl, a warm spoon, and dive into a bowl of comforting goodness that’s as healthy as it is delicious.

You’ll find yourself reaching for this recipe again and again — it’s that good. Enjoy every creamy, dreamy spoonful!

Share on Pinterest