Roasted Carrot Turmeric and Coconut Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1kg carrots
  • 800 grams Jap pumpkin
  • Extra Virgin Olive Oil
  • salt and pepper
  • 1 tablespoon extra virgin coconut oil
  • 1 brown onion, diced
  • 2 garlic cloves, roughly chopped
  • 15 grams (thumb-sized piece) fresh ginger, finely chopped
  • 1 tablespoon honey
  • 1 teaspoons ras el hanout
  • 1 teaspoons ground turmeric
  • 1 tablespoons verjuice or apple cider vinegar
  • 2 litres stock
  • 2 cups coconut milk
  • 1 bunch fresh coriander, washed well, roughly chopped
  1. Heat oven to 220C.
  2. Roughly chop the carrots and pumpkin into inch cubes, place into a bowl, drizzle with extra virgin olive oil, salt and pepper, toss to coat then evenly spread onto parchment lined trays.
  3. Place in oven and cook for 30-40 minutes or until golden and soft.
  4. Meanwhile heat a large pot on the stove, add the extra virgin coconut oil and cook the diced onion over medium heat for approximately 10 minutes (no colour).
  5. Add the garlic, ginger and honey, cook over a gentle heat for a further 5 minutes.
  6. Add the ras el hanout and turmeric cook for 1 minute or until aromatic.
  7. Deglaze with the Verjuice or apple cider vinegar, cook for 2 minutes or until evaporated.
  8. Place the roasted carrots, pumpkin and stock into the pot and bring to the boil. Simmer for 20-30 minutes until thick.
  9. Pour in the coconut milk and simmer for a final 5 minutes.
  10. Remove from the stove and blend in a high performance blender until silky smooth.
  11. Stir through most of the coriander and adjust seasoning accordingly.
  12. To serve - divide the soup between the bowls, top with the extra coriander.
Recipe by Healthy Home Cafe at