Roasted Carrot and Coconut Soup


Hello, I hope you are doing fine on this Monday evening as I write this post and finish off a lovely soup. I apologize that I haven’t been posting as much, but as you all know life events occur and you have to adapt. But I am doing very good and I am enjoying a menu of soups lately. Perhaps it’s the weather, I think the high only got to 72 yesterday, were under a winter watch alert, we might have to wear long pants outside now. But it’s the price we have to pay living in Southern California, it could be worse.

Well, I have been enjoying soups and just eating healthier.  You just feel better, when you put great stuff inside. I still like and plan to eat bad stuff and put it also inside but the good just feels better. Tonights soup is right on point, healthy, quick, easy, delicious hey it’s EJlicious! The only fancy device you will need is a blender, you know that device that you make your margaritas with. The soup is a very velvety buttery textured soup from the roasted carrots, onions and coconut milk that you puree in the blender. Then you get a bit of heat from a bit of red curry paste and ginger. It all blends so well and filling as you add fiber rich lentils and beans.

Give it a go and you will enjoy it immensely.  Thanks so much for reading and have a great new day tomorrow.


  • 1 1/4 pounds carrots, roughly chopped (about 3 1/2 cups)
  • 1 tablespoon olive oil, divided
  • 1/2 teaspoon plus 1/8 tsp. kosher salt, divided
  • 2 cups chopped yellow onion
  • 2 tablespoons red curry paste
  • 2 teaspoons grated peeled fresh ginger
  • 1 teaspoon crushed red pepper
  • 1 (15-oz.) can unsalted cannellini beans, drained
  • 3 cups unsalted vegetable stock
  • 1 (15-oz.) can light coconut milk
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon black pepper
  • 1 cup chopped fresh cilantro
  • 2 ripe avocados, thinly sliced
  • 1 cup cooked lentils


How to Make It

Step 1

Preheat oven to 450°F. Toss together carrots, 1 1/2 teaspoons oil, and 1/2 teaspoon salt on a large foil-lined baking sheet. Roast at 450°F until carrots are fork-tender, about 20 minutes, stirring once.

Step 2

Meanwhile, heat remaining 1 1/2 teaspoons oil in a Dutch oven over medium. Add onion; cook, stirring often, until lightly browned, 10 to 15 minutes.

Step 3

Add curry paste, grated ginger, and crushed red pepper to Dutch oven, and cook, stirring constantly, until fragrant, 1 minute. Add cooked carrots, cannellini beans, vegetable stock, coconut milk, and remaining 1/8 teaspoon salt. Bring to a boil over high. Reduce heat to medium, and simmer 5 minutes.

Step 4

Pour mixture into a blender. Remove center of blender lid to allow steam to escape; secure lid on blender. Place a clean kitchen towel over opening in blender lid. Process until smooth, about 1 minute.

Step 5

Stir in lime juice and black pepper. Divide soup among 6 bowls; top evenly with cilantro, avocado, and lentils.

Recipe courtesy of Mary Claire Britton.

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