Vegan Roasted Carrot and Coconut Soup

Linked by Theresa Puckett

Her suggestions: lentils are optional, instead of step 4, puree on the stove top with an immersion blender – a lot safer and you can control the chunkiness)


  • 1 1/4 pounds carrots, roughly chopped (about 3 1/2 cups)

  • 1 tablespoon olive oil, divided

  • 1/2 teaspoon plus 1/8 tsp. kosher salt, divided

  • 2 cups chopped yellow onion

  • 2 tablespoons red curry paste

  • 2 teaspoons grated peeled fresh ginger

  • 1 teaspoon crushed red pepper

  • 1 (15-oz.) can unsalted cannellini beans, drained

  • 3 cups unsalted vegetable stock

  • 1 (15-oz.) can light coconut milk

  • 3 tablespoons fresh lime juice

  • 1/2 teaspoon black pepper

  • 1 cup chopped fresh cilantro

  • 2 ripe avocados, thinly sliced

  • 1 cup cooked lentils (optional)

How to Make It

Step 1

Preheat oven to 450°F. Toss together carrots, 1 1/2 teaspoons oil, and 1/2 teaspoon salt on a large foil-lined baking sheet. Roast at 450°F until carrots are fork-tender, about 20 minutes, stirring once.

Step 2

Meanwhile, heat remaining 1 1/2 teaspoons oil in a Dutch oven over medium. Add onion; cook, stirring often, until lightly browned, 10 to 15 minutes.

Step 3

Add curry paste, grated ginger, and crushed red pepper to Dutch oven, and cook, stirring constantly, until fragrant, 1 minute. Add cooked carrots, cannellini beans, vegetable stock, coconut milk, and remaining 1/8 teaspoon salt. Bring to a boil over high. Reduce heat to medium, and simmer 5 minutes.

Step 4

Pour mixture into a blender. Remove center of blender lid to allow steam to escape; secure lid on blender. Place a clean kitchen towel over opening in blender lid. Process until smooth, about 1 minute. (Or use an immersion blender on the stove top – avoids transferring hot liquids around)

Step 5

Stir in lime juice and black pepper. Divide soup among 6 bowls; top evenly with cilantro, avocado, and lentils.