An easy roasted carrot soup recipe! See how to make carrot ginger soup with simple ingredients and an anti-inflammatory kick. Carrot coconut turmeric soup is delicious, vegan, and paleo.
Preheat oven to 400 degrees F.
Toss carrots with 2 tablespoons olive oil, sprinkle with salt, and arrange on a baking sheet in a single layer. Roast for 45-50 minutes, until tender.
In a large dutch oven or soup pot, heat the remaining 2 tablespoons of olive oil over medium-high heat. Saute the leeks, ginger, and garlic for 3-4 minutes, until soft.
Stir in the spices and toast for 30 seconds, until fragrant.
Stir in the carrots and broth. Cover and simmer for 1.5 hours.
Add the coconut milk. Using an immersion blender, blend the soup until smooth. Taste for salt.
Divide between bowls and swirl in a bit more coconut milk (optional).
Serving Size: 1 1/2 cups, or 1/8 entire recipe