Spiced Coconut Carrot Soup: A Bowl of Bold Comfort

There’s something magical about soup season, and this Spiced Coconut Carrot Soup brings together everything we love: roasted veggies, cozy spices, and just the right amount of creaminess. Inspired by Middle Eastern flavors and made vibrant with coconut milk and a touch of heat, this recipe is as satisfying as it is soul-warming.

Whether you’re planning a dinner party or just craving something nourishing, this dish will win over guests and weeknights alike. It’s easy to make, layered with flavor, and perfect for pairing with a bold glass of Syrah or a celebratory Sparkling Brut.

Ingredients

For the Roasted Veggies:

• 1 (15oz) package baby cut carrots

• ½ yellow onion, peeled and quartered

• ½ shallot, peeled and halved

• ½ large garlic bulb (unpeeled, top trimmed to expose flesh)

• 15 cherry tomatoes

• 2 tablespoons olive oil

• 1 tablespoon garlic oil

• Salt and pepper to taste

For the Soup:

• 1 tsp ginger powder

• 2 tsp Middle Eastern seasoning

• 1 tsp crushed red pepper

• 1 tsp roasted garlic paste

• 2½ cups vegetable stock

• 1 (13oz) can coconut milk

• 2 tablespoons butter

Instructions

1. Roast the Vegetables

Preheat your oven to 350°F.

Line a baking sheet with parchment paper and arrange the carrots, onion, shallot, garlic bulb, and cherry tomatoes in a single layer.

Drizzle with olive oil and garlic oil, then sprinkle generously with salt and pepper.

Roast for 35–40 minutes until vegetables are fork-tender and lightly caramelized.

2. Blend the Soup

Remove the vegetables from the oven and carefully transfer them to a food processor or blender. (Remove the garlic cloves from the bulb first—squeezing them out gently from the skins.)

Add the vegetable stock, coconut milk, ginger powder, Middle Eastern seasoning, crushed red pepper, and roasted garlic paste.

Blend until completely smooth. Let the soup mixture sit for about 15 minutes to allow the flavors to meld.

3. Finish and Serve

Pour the blended soup into a pot and place over low heat. Add butter and stir occasionally until warmed through.Serve hot with a side of warm cornbread or toasted pita.

Wine Pairing

A peppery Syrah or a crisp Sparkling Brut beautifully balances the soup’s spice and richness.

Why You’ll Love This Soup

It’s naturally gluten-free, loaded with vegetables, and brings major flavor with minimal effort. Plus, it’s a great make-ahead option—flavors deepen after a day in the fridge!

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