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Roasted-Carrot Curry Soup

This vegan carrot soup gets richness from full-fat coconut milk and a kick from curry powder.
Bowl of carrot soup.
  • Yield 6 servings
  • Prep Time 10 minutes
  • Cook Time 50 minutes


  • 2 tsp. curry powder
  • 1 tsp. kosher salt
  • 2 tbs. extra-virgin olive oil
  • 1 1/2 lb. medium carrots, peeled and chopped into 1-in. pieces
  • 2 medium yellow onions, quartered and sliced into 1-in. pieces
  • 1 15-oz. can full-fat coconut milk
  • 2 cups water or broth
  • 1/2 lemon, juiced


Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Mix the curry powder, salt, and olive oil in a large bowl. Add the carrots and onions. Toss to coat, then pour onto the lined baking sheet.
Bake until the vegetables are tender and just beginning to caramelize, about 30 to 40 minutes. Remove the vegetables from the oven and transfer them to a large pot set over medium heat. Add the coconut milk and water (or broth). Bring the mixture to a boil, then lower the heat and let simmer for just a few minutes. Working in batches, transfer to a blender and blend until smooth.
Return the soup to the pot until warmed through, then turn off the heat, add lemon juice, and serve.

This recipe originally appeared in the March 2020 issue of Experience LifeLife Time’s whole-life health and fitness magazine. 

Photography by Allie Lehman

Katie Koteen and Kate Kasbee

Katie Koteen and Kate Kasbee are the authors of Frugal Vegan.


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