Roasted carrot, ginger & coconut milk soup

Roasted carrot, ginger & coconut milk soup

Roasted carrot, ginger & coconut milk soup

Oh look, another bowl of orange soup!

I saw this recipe here on WordPress & thought that the kids would love it. Carrots are one of their favourite vegetables, they love ginger & we have recently discovered their love of coconut milk. What could possibly go wrong?

DD1 (4.5) took one look at the roasted carrots cooling on the chopping board & announced that she didn’t like them….. not a good start!

Thankfully, she didn’t seem to realise that they were in the soup as she & her sister both ate it without complaint.  I don’t think it’s their favourite soup, but DH & I thought it was nice. If I make it again, I might pop a handful of lentils in, just to make it a bit more substantial, and I must remember to try roasting the carrots like this the next time I make carrot & corriander soup.

It served 2 adults, 2 small children & we have 1 portion in the freezer for another day.


  • 6 medium carrots, peeled
  • 4 tbsp extra virgin olive oil
  • 3 cloves of garlic, minced
  • 1 large shallot, diced
  • 1 tbsp minced fresh ginger
  • Pinch of red pepper flakes (optional)
  • 0.25 teaspoon cinnamon
  • 0.5 teaspoon paprika
  • 1 teaspoon coriander
  • 1 litre vegetable stock
  • 230ml coconut milk
  • Salt and freshly ground black pepper

to serve

  • nice bread


  1. Preheat oven to 220C/425F.
  2. Put carrots in an oven-proof dish and toss with 2 tbsp olive oil. Put in the oven for 20-30 minutes until the carrots are tender (I turned them over a few times).  Remove from oven & put the carrots onto some kitchen roll to remove the excess oil.
  3. In a large saucepan heat 2 tbsp olive oil over a low heat. Add the shallots and saute until soft and translucent.
  4. Add garlic and ginger and saute just until golden brown.
  5. Add red pepper flakes, cinnamon, paprika and coriander and stir until spices coat other ingredients.
  6. Add vegetable stock and bring to a gentle boil. Reduce to a simmer.
  7. Top & tail the carrots, then chop into smallish pieces and add to the saucepan.
  8. Partially cover the soup & simmer for 15-20 minutes.
  9. Blend the soup until smooth.
  10. Add coconut milk and stir to warm through.
  11. Taste and season with salt and pepper.
  12. Serve along side some nice fresh bread

Vegetarian. One husband, Two cats, Three kids.

Tagged with:
Posted in 2013, Light Meals, Vegan, Vegetarian
One comment on “Roasted carrot, ginger & coconut milk soup
  1. I’m glad you enjoyed the soup! I know how it is with kids – my son is very finicky. One day he’ll love something, and the next he won’t touch it! Sigh…

    I’m going to make this one again this week, but with roasted cauliflower in place of the carrots. I like your idea of adding in some lentils for a little extra bulk 🙂

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