Vegan Garam Masala Carrot Soup
Today’s carrot soup recipe can be made with just a sheet pan and blender, so clean up is a breeze! The addition of full-fat coconut milk makes this carrot soup insanely creamy and smooth. This soup unintentionally checks all of the boxes: gluten-free, vegan (and thus, vegetarian), and dairy-free.
Equipment
Ingredients
- 1½ lbs medium carrots, peeled sliced lengthwise and cut into 1-inch pieces
- 2 medium yellow onions chopped into 1-inch pieces
- 2 tablespoons liquid state coconut oil or extra virgin olive oil
- 2 teaspoons ground garam masala see note section
- small pinch of ground cayenne pepper
- ¾ teaspoon kosher salt or more to taste
- 1 can (13-14 oz) full-fat coconut milk or light coconut milk
- juice of ½ lime
- freshly ground black pepper
- microgreens (optional) for garnishing
Instructions
- Preheat the oven to 425°F (220°C) with a rack in the center position. Line a sheet pan with aluminum foil. Place the carrots and onions on the sheet pan, drizzle with coconut oil (or extra virgin olive oil, if using), ground garam masala, cayenne pepper, and salt. Toss the vegetables with your hands to evenly coat the vegetables. Spread into an even, thin layer.
- Roast the carrots and onions until lightly caramelized and very fork tender, tossing them halfway through, about 25 to 35 minutes.
- Place the coconut milk (if desired, reserve about 1 to 2 tablespoons for drizzling and garnishing the soup) and 1¼ cups (300 mL) boiling hot water in a high-powered, high-capacity blender, such as a Vitamix. If using a smaller blender, you may need to do this step in batches. Using the foil, transfer the roasted carrots and onions to the blender. Add the lime juice. Purée until very smooth and creamy. If the soup is too thick, add a few tablespoons of hot water at a time until desired consistency is reached. Season the soup to taste with salt, pepper, and additional lime juice (if desired).
- Serve the soup hot from the blender, garnishing with a drizzle of coconut milk, olive oil, and fresh microgreens as desired.
Tips for Success:
- If you want to make your own garam masala, this basic recipe is a great starting point.
- If you do not have garam masala and want to make this soup in a pinch, you can substitute with a medium spiced curry powder (I would reduce the quantity by a half teaspoon and adjust later, as curry powders vary greatly in intensity).
Serving: 1serving, Calories: 282kcal, Carbohydrates: 21g, Protein: 3g, Fat: 23g, Saturated Fat: 17g, Polyunsaturated Fat: 4g, Sodium: 79mg, Fiber: 3g, Sugar: 12g