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Roasted Carrot Soup

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Soup
Cuisine: American
Keyword: carrot, soup
Servings: 8 bowls
Calories: 201kcal
Author: Greg Fleischaker


  • 2 lbs carrots
  • 1 onion
  • 2 tbsp olive oil
  • 6 cups chicken stock
  • 1/2 cup coconut milk
  • 5 sprigs thyme
  • 1.5 tsp sea salt
  • 3/4 tsp black pepper
  • 1 tsp cumin
  • 1/4 tsp red pepper flakes


  • Remove ends from carrots and cut into large pieces and start roasting in pan on stove in olive oil in a large pot.
  • Chop onions and add to carrots after they have been cooking for about 15 minutes, stirring every few minutes.
  • After onions have cooked 15 minutes, add the thyme, spices, coconut milk and chicken stock and bring to a low boil, then simmer for 30 minutes.
  • Using either an immersion blender or a Vitamix, puree the carrot soup to the desired consistency, if the soup is too thick and chunky you can always add a bit more chicken stock and/or coconut milk.


Serving: 1bowl | Calories: 201kcal | Carbohydrates: 27.3g | Protein: 6.7g | Fat: 8.4g | Fiber: 3.9g | Sugar: 7.7g | Vitamin A: 2700IU | Vitamin C: 25.6mg