Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C). Spread the carrot pieces on a parchment-lined baking sheet, drizzle with olive oil, sprinkle with kosher salt, and toss to coat. Roast for about 30 minutes, until tender and lightly caramelized at the edges.
- While the carrots roast, heat the butter and a splash of olive oil in a large pot or Dutch oven over medium heat. Add the minced onion and sauté slowly for about 10 minutes until soft and lightly golden.
- Add the minced garlic and grated ginger to the pot and cook for another 2 minutes, stirring constantly.
- Add the roasted carrots and the broth. Bring to a boil, then reduce heat and simmer until the carrots are very soft, about 10–15 minutes.
- Blend the soup using an immersion blender until completely smooth.
- Stir in the coconut milk and fresh lime juice. Taste and adjust salt as needed. Serve hot with a drizzle of chili oil, a few fresh mint leaves, and extra lime wedges if desired.
Nutrition
Notes
Net carbs: 23g per serving (28g total carbs minus 5g fiber).
Substitutions: Use olive oil instead of butter and vegetable broth for a fully vegan version. Lemongrass paste (1 tsp) can replace some of the ginger for a more pronounced Thai flavor.
Storage: Refrigerate for up to 5 days. Freezes well for up to 3 months.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring to recombine. Add a splash of water if it has thickened.
