Creamy Roasted Carrot Soup {Dairy Free} - Autumn calls for warm, grounding foods. This creamy roasted carrot soup fits the bill with root vegetables, healthy fats, and a full flavor. | via scoutandwiles.com

I have absolutely been reveling in autumn and the fact that Denver weather seems to be cooperating so well with the new season.

The first day of fall was Friday, and it was immediately time for sweaters, moccasins, and knit hats. I have no shame about how basic I am; I just love this season so much!

Along with our wardrobes, our diets tend to change with the seasons as well. Now that it’s colder, I’m finding myself craving warm, grounding foods – soups, stews, and fresh baked goods.

This creamy roasted carrot soup absolutely fits the bill. It’s filled with root vegetables and healthy fats via the coconut milk. It’s flavorful, and you can add a little spice to it with horseradish if you wish.

Warm liquids, including soups, are also great for digestion. Enjoy, and let me know if you have any questions in the comments below!


Creamy Roasted Carrot Soup {Dairy Free} - Autumn calls for warm, grounding foods. This creamy roasted carrot soup fits the bill with root vegetables, healthy fats, and a full flavor. | via scoutandwiles.com

Creamy Roasted Carrot Soup

Makes 4 servings

Ingredients

  • 1.5 lb carrots, peeled and chopped into 1/2 inch pieces
  • 2 Tbs olive oil
  • 1 tsp sea salt
  • 1/2 tsp thyme
  • 1 white onion,  chopped
  • 2 cloves garlic, diced
  • 1 small piece of ginger, diced
  • 3 cups vegetable broth
  • 1 13.5-oz can full fat, unsweetened coconut milk
  • 2 tsp horseradish (optional)

Steps

  1. Preheat the oven to 425 degrees. Toss the carrots with 1 tablespoon of olive oil,  stirring in the sea salt and thyme. Spread the carrots out on a baking sheet covered with parchment paper. Cook for 20 minutes.
  2. While the carrots are cooking, saute the onions in the other tablespoon of olive oil in a large pot until they’re translucent. Add the garlic and continue to saute for 3 more minutes. Stir in the ginger, and then pour the broth into the pot. Cover the pot and bring the stove up to medium-high heat, bringing the soup to a simmer.
  3. When the carrots are finished cooking in the oven, add them to the soup. Continue to simmer for 10 minutes.
  4. Remove the soup from heat. Stir in the coconut milk and horseradish, if desired.
  5. Pour the soup into a blender. Cover and blend until all ingredients are evenly mixed.
  6. Pour back into the pot to keep warm on the stove, or pour into bowls to serve immediately. Enjoy!
Creamy Roasted Carrot Soup {Dairy Free} - Autumn calls for warm, grounding foods. This creamy roasted carrot soup fits the bill with root vegetables, healthy fats, and a full flavor. | via scoutandwiles.com
Finch is into it.

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What are your favorite recipes for fall? Let me know in the comments below!

5 thoughts on “Creamy Roasted Carrot Soup {Dairy-Free}”

  1. This recipe has gotten me intrigued — for some reason I have never heard of carrot soup. I love carrots though, and I’m tempted to try this. How prominent would you say the carrot flavor is? As a soup I can’t imagine it’d be too overbearing.

  2. this looks absolutely delicious – my grandmother used to make something similar but she put in butternut squash too i think – you’re making me miss her cooking – i think i’ll have to try this one out!

  3. Delicious! This is what I love about the fall. All these yummy, heartwarming soups to enjoy. I like this carrot soup. The recipe is very similar to creamy squash soup that I make.

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