Roasted Carrot Soup

Prep Time
Cook Time
1h 5m
Ready In

"This is a rich, warmly spiced soup that is easy to make. From Yum & Yummer."

Original recipe yields 4 servings


  • Serving Size: 1 (713.3 g)
  • Calories 177.2
  • Total Fat - 3.4 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 6.7 mg
  • Sodium - 1925.4 mg
  • Total Carbohydrate - 34.3 g
  • Dietary Fiber - 7.8 g
  • Sugars - 18.6 g
  • Protein - 5 g
  • Calcium - 171.9 mg
  • Iron - 1.6 mg
  • Vitamin C - 17.3 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 375F.

Step 2

Place carrots, yam, onions and garlic on a rimmed parchment lined baking sheet.

Step 3

Drizzle with oil, and mix with your hands until well coated with oil. (a wee bit messy, sorry!)

Step 4

Roast uncovered, for about 35-40 minutes, until tender; stir once halfway through cooking time

Step 5

Be careful not to burn them; exact roasting will depend on thickness of veggies.

Step 6

Transfer roasted veggies to a soup pot; add broth and all spices.

Step 7

Bring to a boil and reduce heat to low and cover and simmer for 5 minutes.

Step 8

Remove soup from heat, and add coconut milk.

Step 9

Using an immersion blended puree soup until perfectly smooth.

Step 10

If using regular careful and remember soup it hot...may take 3-4 batches to puree.

Tips & Variations

No special items needed.



Perfect. It's perfect. My stove will only fit the smaller sized pan, so I used about 2 3/4 cups carrots and I used 5 cups broth. I also had no coriander like I thought I did. So I used caraway seed in it's place upon doing a search online. I used my blender to do the puree. It took two batches. The spices were perfect. Yum. I made this for Billboard Recipe Tag game in the forums.

(14 Mar 2021)