This vegan Creamy Coconut Carrot Ginger Soup is so flavourful! You'll love it topped with easy homemade croutons or crispy chickpeas.

Step 1 Preheat the oven to 425 F. Toss carrots, onions, whole garlic cloves and ginger pieces on a parchment-lined baking sheet with olive oil and salt and pepper. Bake for 45 minutes until softened, stirring 2 times partway through.–

Step 2  OPTIONAL CROUTONS: Meanwhile, chop baguette into 1 inch pieces and toss with 1 tbsp olive oil, 1 clove minced garlic and season with salt and pepper. Spread out on a baking sheet and bake at 425 F for 5-7 minutes until golden and crisp. Remove from oven, toss with 1 tbsp chopped parsley and set aside.

Step 3 Add carrot mixture to a large blender once finished cooking, then add coconut milk, vegetable broth, red curry paste and lime juice. Blend until smooth.

Step 4 Pour soup into large bowls, topping with desired toppings.

Step 5 Serve and enjoy!

Storing and Reheating This soup will last in the fridge for up to 5 days. I like to make it on the weekends and then enjoy it for lunch throughout the week! Store it in individual serving sizes in airtight glass containers or even mason jars.

Check out a couple of our other soup recipes  below!