Creamy Roasted Carrot and Coconut Milk Soup with Quinoa
This Creamy Roasted Carrot and Coconut Milk Soup with Quinoa is velvety, nourishing, and packed with vibrant flavors and wholesome ingredients.
Equipment
- Baking Sheet
- Medium Saucepan
- Large Pot or Dutch Oven
- Immersion blender or countertop blender
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 1 pound carrots peeled and cut into 1-inch pieces
- 2 teaspoons olive oil for roasting
- pinch 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 if preferred
- 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 parsley chopped, optional for garnish
Instructions
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.
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.
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.
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.
Blend and Finish
- 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.
- 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.
Serve
- Ladle the soup into bowls and garnish with chopped parsley, if using.
Notes
- Roasting the carrots is essential to bring out their natural sweetness and deepen the soup's flavor.
- For a spicier version, add cayenne pepper or diced jalapeño during sautéing.
- Store leftovers in airtight containers in the fridge for up to 4 days or freeze for up to 3 months.