Roasted Carrot Soup

Carrots have been accumulating in the bottom of my fridge drawer over the last few weeks so it’s time to use them up in a sweet and spicy roasted carrot soup; speckled with chilli and ginger, this soup makes for a warming and inexpensive appetiser.

Serves 4


  • olive oil
  • 10 medium sized carrots, peeled and quartered
  • 1-2 red chillis,  finely chopped
  • thumb sized piece of ginger, peeled and grated
  • 750ml vegetable stock
  • 1/2 tablespoon curry powder
  • 400g can of chickpeas, rinsed and drained
  • 200ml coconut cream
  • salt and pepper, to taste
  • 2 thumb sized pieces of ginger and grated
  • cooking oil


  1. Preheat oven to 200℃. Place carrot chunks in a roasting dish, coat with olive oil, ginger, chilli, salt and pepper. Roast for 40-45 minutes or until tender and skins blister. Turn two or three times to ensure an even roast.
  2. When carrots are almost ready, bring vegetable stock to a boil.
  3. Add cooked carrots, vegetable stock, curry powder, chickpeas and half the coconut cream to a blender and puree until smooth. Season with salt and pepper.
  4. To make ginger garnish: heat enough cooking oil in a shallow frying pan to emerge ginger. Carefully add ginger to hot oil and sizzle for 30 seconds until dark brown and crispy. Remove with a slotted spoon and strain on a paper towel.
  5. Serve soup with a swirl of coconut cream, topped with crispy fried ginger and a pinch of extra chilli.
  • Craig Anderson

    Did you forget the list of ingredients?

  • Craig Anderson

    …of course, I saw them to the right of the photo as soon as I posted my previous comment 🙂

  • What do you think

    Your email address will not be published.