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.