I am a certified Carrot Soup Lover (totally a thing) – and this roasted carrot and coconut milk soup with quinoa is the most recent version to steal my heart.
This carrot and coconut milk soup is pretty similar to this beautifully simple roasted carrot soup recipe, but with a few more ingredients for added flavor AND a hearty swirl of quinoa for a bit of heft and protein.
It’s lightly spiced, deliciously smooth, and surprisingly hearty.
Roasting veggies creates magic – we all know this. It caramelizes the sugars in veggies – especially root vegetables like carrots – squeezing out all of the flavor it can.
When creating this soup recipe, I asked myself – is it REALLY necessary to roast the carrots? Because if we can save having to wash a baking pan and make it all in one pot, I’m all for the efficiency.
So I made two batches side-by-side – one with roasted carrots, and one that skips the roasting step, instead cooking the carrots directly in the soup. And you know what? Both were good, but the roasted version was markedly better. It just simply had far more depth of flavor – a little sweeter, a little earthier, and a lot more “get my spoon back in there, I want more.”
Verdict? Roast those carrots for extra deliciousness. But if you don’t want to, you’ll totally be okay.
For this carrot soup recipe, we have the following ingredients:
Carrots – shocking, I know!
Curry powder – just enough for some lightly spiced flavor
Salt & pepper
To make it, you roast the carrots and make the quinoa. While those are cooking, you sauté the aromatics and get the broth going. Puree, add coconut milk, ladle into bowls, and add spoonfuls of cooked quinoa to the finished version.
For this recipe, I was inspired by this carrot soup recipe from BBC Good Food and by the Spiced Carrot & Red Pepper Soup with Couscous recipe in the Smitten Kitchen Everyday cookbook (affiliate link; worth the price for the red lentil soup recipe alone). I loved the idea of a carrot soup with a swirl of grain-like pasta. I thought I’d try quinoa for the added protein quotient, and there is just something really satisfying about the mix of the two.
1 pound carrots peeled and cut into 1-inch pieces2 teaspoons olive oilPinch salt and pepper
1/4 cup red quinoa white quinoa works too1/2 cup water
1 tablespoon olive oil1 medium yellow onion diced3 medium garlic cloves minced1 teaspoon mild curry powder or your favorite curry powder3 cups low-sodium vegetable broth plus a bit more for thinning the soup if you prefer1 tablespoon fresh minced ginger14 ounces canned coconut milk 1 can; full fat1/2 teaspooon kosher salt plus more to taste1/4 teaspoon freshly ground black pepper plus more to taste
a few springs of parsley, chopped optional
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