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Roasted Carrot Coconut Soup

Servings: 4
Prep: 5 minutes
Cook: 45 minutes

Recipe courtesy of Prescribe Nutrition


1 lb carrots, stem ends removed

1 onion, chopped into thick pieces

4 garlic cloves

Olive oil

1 ½ tsp sea salt

1 tsp pepper

1 can full fat coconut milk

3 cups stock, chicken or vegetable


  1. Preheat the oven to 400° F.
  2. On a sheet pan, arrange carrots (1 lb), onion (1), and garlic (4 cloves) in an even layer. Drizzle with olive oil and roast for 45 minutes until the carrots begin to caramelize and the onions begin to char.
  3. Blend carrots, onion, and garlic with the remaining ingredients until smooth.
  4. Serve with optional toppings: pomegranate seeds, micro greens sunflower seeds, or oil

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