vegan Thai roasted carrot soup
This Vegan Thai Roasted Carrot Soup is packed with fresh veggies, fragrant spices, and creamy coconut milk for a satisfying, plant-based bowl that's perfect on a cold night.
Servings: 4
Ingredients
- *for the roasted vegetables*
- 1 lb carrots about 6-7
- 1 white onion
- 2 stalks celery
- 2-3 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon turmeric powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- *to blend*
- 1 can light coconut milk
- 2 cups vegetable broth
- 1 teaspoon Thai red chili paste more or less to taste
- *to serve*
- fresh lime cilantro, and cashews
Instructions
- Preheat oven to 400F. Line a baking sheet with foil.
- Wash the carrots well, and peel if desired. Cut into rounds, and place on baking sheet.
- Cut the celery into large pieces, followed by the onion.
- Toss with the olive oil, and season with all the spices.
- Roast for 30-40 minutes, until vegetables are golden brown and fragrant.
- To make the soup, transfer all roasted veggies to a blender and add in the can of coconut milk and Thai red chili paste. Add the vegetable broth and blend until soup is smooth and silky. You may need a bit more or less for preference.
- Taste the soup and add a bit more salt, garlic powder, onion powder, etc to taste.
- To serve, top with a squeeze of fresh lime, fresh cilantro, and a handful of cashews.