The temperature has been in the negatives, there is snow on the ground, and even though it’s still technically fall, Winter is upon us. Comfort foods are a great way to cope with this chilly weather. and healthy comfort foods such as this featured Vegan Garam Masala Carrot soup recipe are an even better way to cope. We hope you enjoy this recipe! be sure to check out ourĀ Facebook andĀ Instagram to stay notified whenever we make a new post! And without further ado, here is the delicious “Vegan Garam Masala Carrot Soup” recipe. (inspired by A Beautiful Plate)



1 and 1/2 lbs medium carrots, peeled, and cut into 1-inch pieces

2 medium yellow onions, chopped into 1-inch pieces

2 tablespoons olive oil

2 teaspoons ground garam masala

1/4 teaspoon cayenne pepper

3/4 teaspoon salt

1 can coconut milk

juice of half a lime

freshly ground black pepper



Preheat the oven to 425 degrees F with a rack in the center position. Line a sheet pan with aluminum foil. Place the carrots and onions on the sheet pan, drizzle with olive oil, garam masala, cayenne pepper, and salt. Toss the vegetables with your hands to evenly coat the vegetables. Spread into an even, thin layer. Roast the carrots and onions until lightly caramelized and very fork tender, tossing them halfway through, about 25 to 35 minutes.

Place the coconut milk and 1 and 1/4 cups boiling hot water in a high capacity blender. If using a smaller blender, you may need to do this step in batches. Transfer the roasted carrots and onions to the blender. Add the lime juice. Puree until very smooth and creamy. If the soup is too thick, add a few tablespoons of hot water at a time until desired consistency is reached. Season the soup to taste with salt, pepper, and additional lime juice (if desired).

Serve the soup hot from the blender, garnishing with a drizzle of coconut milk, olive oil, finely chopped spinach, or thinly sliced carrots (as shown in photo and only if desired)