Roasted carrots and onions bring rich flavors to this coconut-carrot soup with ginger.

Recipe Summary

Servings:
4
Yield:
4 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F.

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  • Place carrots and onion in an ungreased shallow baking pan; roast 30 to 35 minutes or until tender.

  • Transfer to Oster® Versa® Performance Blender; add cashews, coconut milk and seasonings. PULSE on HIGH 2 to 3 times.

  • Blend on HIGH for 1 to 2 minutes or until creamy.

  • Remove to a medium saucepan; stir in stock.

  • Cook over medium heat until heated through, about 5 minutes.

Nutrition Facts

317 calories; protein 5.2g 10% DV; carbohydrates 19.8g 6% DV; fat 26.7g 41% DV; cholesterolmg; sodium 473.5mg 19% DV. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/27/2016
This soup is unreal delicious; so good in fact we didn't have any left overs. The only problem was roasting the carrots in the oven. I had them in there for almost an hour and they were still crispy so I threw them in a steamer for a few minutes to speed things up. I also added three garlic cloves roasted with the onion and carrots. Fun fact: one pound carrots works out to about 3.5 cups roughly chopped. Read More
(7)
28 Ratings
  • 5 star values: 20
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/26/2016
This soup is unreal delicious; so good in fact we didn't have any left overs. The only problem was roasting the carrots in the oven. I had them in there for almost an hour and they were still crispy so I threw them in a steamer for a few minutes to speed things up. I also added three garlic cloves roasted with the onion and carrots. Fun fact: one pound carrots works out to about 3.5 cups roughly chopped. Read More
(7)
Rating: 5 stars
09/28/2016
Really loved this soup! I always make as directed the first time otherwise why use the recipe in the first place (unless of course I don't have all the right ingredients on hand). To make it a bit thinner just added a bit more liquid and to make it a bit spicier added a bit more curry to taste. This recipe is perfect for my children to eat the way that it is (not spicy and thick enough to keep the mess down). Read More
(3)
Rating: 5 stars
07/15/2016
This soup was so delicious! I just used a regular old hand blender and it got the job done. I had to go through with several passes to get the chunks smooth but it was well worth the effort. Flavourful and perfect. Read More
(2)
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Rating: 4 stars
02/22/2018
Carrots were still fairly hard but nothing my Vitamix couldn t handle! Needed to double up the spices and salt. Absolutely delicious. Read More
(1)
Rating: 4 stars
04/09/2017
Very good! A bit thicker than what I'm used to but totally delicious! Read More
Rating: 5 stars
06/19/2017
Excellent! Read More
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Rating: 5 stars
05/11/2019
Delicious! First time making any kind of carrot soup. I had yellow and orange carrots thus the light color. I m not one for measuring so may have put more carrots than it called for. I had to put about two cups of broth to get the consistency I wanted. I also did not have raw cashews so used roasted ones. And I boiled the carrots in vegetable stock. Read More
Rating: 5 stars
11/11/2015
Wonderful! Tasty and easy to make. Will do it again and maybe experiment with some green onions too. Read More
Rating: 4 stars
07/12/2016
Liked it very much but can't deal with putting on the oven on a hot day so I put the carrots and stock in the pressure cooker (a pan and lid will do) and cooked them that way. Read More